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Choosing The Right Restaurant Mixer

What you need in a restaurant mixer? There are several ways a Chef needs to blend, mix, fold, beat products for recipes.


An immersion blender is a lightweight, portable version of the standard restaurant mixer or blender. This blender has a wand with the blade on the bottom, making it perfect to blend in the pot. This restaurant mixer on a wand has been the secret weapon of restaurant chefs for years. A stick blender is perfect for making vinaigrettes, pureeing sauces, and making soups.. It is small and compact for storing anywhere and a waterproof seal for ease of cleanup. The sizes vary from small household blenders to larger tools, which can reach up to 17000 rpm’s to handle 50 gallons of soup with a 23” shaft.

Stand blenders have an enclosed container with small blades for more than frozen drinks. It is perfect for making soups, vinaigrettes. Also ease of cleanup due to everything is contained in the jug.

Wooden spoons are inexpensive, simple, and heat resistant. The rounded edge is gentler on ingredients—and on pans—than a metal spoon. It is an essential tool for the kitchen.

Rubber spatulas is perfect for gently folding cake batter, melting chocolate, and meringues. Its flexible paddle's rounded edges helps fold ingredients into the pan without beating. For those who use it around hot pans, you can buy heatproof spatulas.

Whisks are great from everything to vinaigrettes, scrambling eggs, to making meringues. The hardest part with whisks will be choosing from the many sizes. Pick a size appropriate for the pots and pans you will be using, but don’t overdo it.

An all-purpose whisk, ranges from a few inches long to several feet long. Sauce whisks are great for countless tasks, including making emulsion based sauces. A sauce whisk is the most versatile, but other types of whisks do special jobs. A balloon whisk's full rounded profile gets lots of air into ingredients and is especially good for whipping cream and egg whites.

A flat whisk is nifty for deglazing and blending pan gravy because the flat shape can get into corners and at every bit at the bottom of a shallow pan or skillet.


Mixers are quicker, higher-powered, and require less work than a whisk, but mixers don't offer quite as much finesse and hands-on control as a whisk.

A stand mixer is a very versatile piece of kitchen equipment, with attachments. A paddle for creaming butter and sugar, whisk for whisking egg whites, and a hook for making bread. The stand mixer frees up your hands to add ingredients as it mixes.

From Restaurant Mixer to Flatware

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