Your kitchen is cramped. Your counter space is limited. Your budget is tight.
For all of these reasons, many foodservice operators opt for a single back-of-house blender. They throw in everything from soups to smoothies and hit Blend. What’s wrong with that?
Well… There really is no such thing as a one-size-fits-all commercial blender for a restaurant kitchen. Blending frozen drinks is a lot different from emulsifying a vinaigrette. Here’s what you should know about the differences between culinary blenders and beverage blenders.
