Restaurant Equipment To Use When Chopping, Blending And Mixing

1 January 2016
 Categories: Food & Cooking, Blog


Restaurant workers often need to make large food items smaller so they fit into their entrĂ©es properly. When using restaurant equipment supplies, there are a variety of machines and tools that help get the job done properly. Cutting down on prep time can be obtained by using the proper machine to do the job. Here are some guidelines to follow when selecting which machines to purchase from a restaurant equipment supplier for your establishment.


An industrial-grade food processor is a must-have in a restaurant environment. This versatile piece of equipment can chop, grind, julienne, and blend. There are often many controls on the unit, each changing the speed used to pulverize foods placed inside. These commercially used food processors can be kept running at a continuous rate, allowing chefs to place items in at a moment's notice, quickly whipping up whatever is needed at the time. This machine will chop up tough items that a blender may not be able to handle without breaking the blades.


Using a blender is often left for softer foods. This machine will mix up soup, dressings, sauces, and baking batters with ease. This machine is used to make milkshakes and smoothies, as ice can be chopped with the blades along with liquids and fruits. The alternative is using an immersion blender which can be time-consuming for larger amounts. This piece of equipment has a mixing portion you would submerge into the food in a bowl to blend. A food blender will do the work for the employees instead of using elbow grease to get the job done. If small portions are being made in advance, an immersion blender may be more cost-effective for the restaurant.


Upright mixing machines will free up the hands when blending ingredients together. A planetary mixer holds the bowl stationary while the attachments rotate. A spiral mixer has a stationary attachment that the bowl will rotate around. If your restaurant plans on serving desserts, a mixer will be a necessity as mixing by hand often does not get all lumps out of batters. A hand mixer can also be used, but this needs the full attention of the employee when using as the bowl can fly off a counter top if the employee is not paying attention as they use the equipment. Floor model mixing equipment is an option available for larger establishments dealing with preparing food in bulk.