---
title: What to look for in a culinary blender
description: A drink blender can handle daiquiris, but professional chefs trust commercial-quality culinary blenders for everything else in the kitchen, from soup to salsa. Here's what to look for in a culinary blender.
image: https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1472833255.jpg
---

 

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 Hamilton Beach Commercial Blog

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# Food

## [What to look for in a culinary blender](https://blog.hamiltonbeachcommercial.com/food/what-to-look-for-in-a-culinary-blender)

 1:00 PM on July 29, 2015

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A blender may seem like a simple appliance — blades, motor, jar. But every time a chef turns a blender on, [complex forces of physics](http://www.chefsteps.com/activities/the-physics-of-blending-cavitation) combine to turn multiple ingredients of varying textures into a single perfect consistency. That is to say, culinary blenders are powerful machines. 

At first glance, a culinary blender looks similar to one used for drinks. But “they're not interchangeable tools,” says Karen Williams-Roman, product manager for Hamilton Beach Commercial's line of culinary blenders, "there really are differences." Three important features to look for in a culinary blender are variable speed, the ability to blend difficult ingredients, and container options.

**Variable speed** offers the chef a great degree of control over the texture of every menu item, every time. Because the size, temperature, consistency and ripeness of ingredients can change from one day to the next, optimal blending time can also vary on any menu item. With a culinary blender that offers variable speed, it’s possible to start out at a low speed and then ramp up until the desired consistency is reached. With the available clear containers, it’s easy to see when the batch is getting close to perfect texture.

**The ability to blend difficult ingredients**—like ginger root for dressings or garbanzo beans for hummus—is one mark of a top-notch culinary blender. Hamilton Beach Commercial culinary blenders have a unique chop function that pulses the blender from a very slow speed to the selected variable speed. The pulsing action allows ingredients that might have otherwise gotten stuck above the blender blades to flow through the blades. The result: perfect consistency is achieved with less stirring.

**Container options** provide greater flexibility for the chef, manager or restaurant owner. Clear jars offer durability and make it easy to see how ingredients are blending. Ultra-durable stainless steel containers can be great for high-volume environments, like health care or educational institutions, because they stand up to almost anything. The option to have both types of containers on hand—or to change from one material to the other when a jar needs to be replaced—is something to look for when investing in a culinary blender.

**![HBF600](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1472833255.jpg?width=239&name=file-1472833255.jpg)What chefs really want in a culinary blender**

What do professionals most want to see in their kitchen's blender? Is it 25 different modes, from "puree" to "stir?" Is it more horsepower than a lawnmower engine? No and no: chefs want durability above everything else, according to a recent poll.

"I think the biggest issue that comes up over and over again is really making sure it runs every single time it turns on," Williams-Roman says. Chefs rely heavily on their culinary blenders, and they can't afford a malfunction. They need to know that the motor, the blade and the jar will last, and that the blender won't overheat in periods of heavy use. That's why all of Hamilton Beach Commercial culinary blenders are made with heavy-duty stainless steel drive couplings and either a stainless steel or tough polycarbonate jar. The [Tournant](http://www.hamiltonbeachcommercial.com/en/tournant-food-blender-hbf600.html?utm_source=blog&utm_medium=link&utm_content=culinary%20blender&utm_campaign=ACF) high-performance food blender (*pictured right*) also includes a temperature gauge to warn the operator if the motor is getting hot.

The rest of the chefs' wish list, according to the blender poll: Horsepower, variable speed, ease of cleaning and versatility. "I like tools that have multiple applications," says Executive Chef Ron Pickarski, who considers his Tournant an essential tool in vegetarian and vegan cooking. "You can process food and you can chop. You don't just use it for blending."

**Basic or high-performance? Choosing the right culinary blender**

A culinary blender is an essential tool in most professional kitchens, but how can a chef choose the right model? "It really depends on how often they're using it in the kitchen," Williams-Roman says. An occasional user, such as a small, independent restaurant that may blend food once or twice per day, can get away with a basic, low-cost model like the [EXPEDITOR™500 Series](http://www.hamiltonbeachcommercial.com/en/food-blender-hbf500.html?utm_source=blog&utm_medium=link&utm_content=culinary%20blender&utm_campaign=ACF), which offers variable speed and pulse functions for easy chopping, grinding, blending, pureeing & emulsifying. 

Larger restaurants, as well as healthcare and education settings, may need a high-performance food blender with a gallon-sized jar. For those feeding a proverbial army, the [EXPEDITOR™1100S Series](https://hamiltonbeachcommercial.com/culinary-blenders/expeditor-1100s-culinary-blender-1-gal-4-l-hbf1100s/) offers a one-gallon container, two-speed power and durable stainless steel blades. 

 

 

*If you have an interesting story about your restaurant, recipes you would like to share with the rest of the HBC community, or an intriguing customer service experience, we would love to hear from you. The best stories will reference your name and your establishment, and could garner you some national or even international publicity. Please share your stories [here](http://www.hamiltonbeachcommercial.com/en/recipe-submission.html). *

 

*Post updated April 25, 2019 to reflect new product names.*

 

 

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- [mariscos (1)](https://blog.hamiltonbeachcommercial.com/food/topic/mariscos)
- [menu price inflation (1)](https://blog.hamiltonbeachcommercial.com/food/topic/menu-price-inflation)
- [modified atmosphere packaging (1)](https://blog.hamiltonbeachcommercial.com/food/topic/modified-atmosphere-packaging)
- [mood food (1)](https://blog.hamiltonbeachcommercial.com/food/topic/mood-food)
- [pickles (1)](https://blog.hamiltonbeachcommercial.com/food/topic/pickles)
- [pickling (1)](https://blog.hamiltonbeachcommercial.com/food/topic/pickling)
- [planetary stand mixer (1)](https://blog.hamiltonbeachcommercial.com/food/topic/planetary-stand-mixer)
- [plant-based menu (1)](https://blog.hamiltonbeachcommercial.com/food/topic/plant-based-menu)
- [plant-based restaurants (1)](https://blog.hamiltonbeachcommercial.com/food/topic/plant-based-restaurants)
- [restaurant efficiency (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-efficiency)
- [restaurant employee retention (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-employee-retention)
- [restaurant equipment (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-equipment)
- [restaurant industry trends (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-industry-trends)
- [restaurant labor shortage (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-labor-shortage)
- [restaurant marketing (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-marketing)
- [restaurant operations (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-operations)
- [restaurant prototypes (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-prototypes)
- [restaurant redesign (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-redesign)
- [restaurant staffing (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-staffing)
- [restaurant staffing shortage (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-staffing-shortage)
- [restaurant strategy (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-strategy)
- [restaurant sustainability practices (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-sustainability-practices)
- [restaurant trends (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-trends)
- [rice warmer (1)](https://blog.hamiltonbeachcommercial.com/food/topic/rice-warmer)
- [salsa (1)](https://blog.hamiltonbeachcommercial.com/food/topic/salsa)
- [say no to plastic (1)](https://blog.hamiltonbeachcommercial.com/food/topic/say-no-to-plastic)
- [senior living (1)](https://blog.hamiltonbeachcommercial.com/food/topic/senior-living)
- [soft air (1)](https://blog.hamiltonbeachcommercial.com/food/topic/soft-air)
- [stick blender (1)](https://blog.hamiltonbeachcommercial.com/food/topic/stick-blender)
- [takeout dessert (1)](https://blog.hamiltonbeachcommercial.com/food/topic/takeout-dessert)
- [unicorn frappuccino (1)](https://blog.hamiltonbeachcommercial.com/food/topic/unicorn-frappuccino)
- [vacuum chamber sealer (1)](https://blog.hamiltonbeachcommercial.com/food/topic/vacuum-chamber-sealer)
- [vacuum sealing applications (1)](https://blog.hamiltonbeachcommercial.com/food/topic/vacuum-sealing-applications)
- [virtual kitchens (1)](https://blog.hamiltonbeachcommercial.com/food/topic/virtual-kitchens)

see all

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