Questions to Ask FOOD PROCESSORS 1. What is the primary application? • Vegetable preparation machine » Slicing – tomatoes, cucumbers and lettuce » Dicing – potatoes and peppers » Grating – cheese » Julienne – zucchini and squash • Cutter bowl – bowl with an S-blade for several applications (listed below). Can have smooth, serrated or course serrated blades » Salad dressings » Custom butter products (i.e. cilantro, garlic, etc) » Chopped or mixed proteins (i.e. ham, chicken, etc) » Emulsions (aioli and mayo) » Prepping of fresh dough and batters » Spreads and hummus • Combination food processor » Applies both functions of a vegetable prep and cutter bowl machine
2. What is your estimated output? • Number of meals per service • Practical output per hour 3. What power rating do you need? • Higher horsepower motors are capable of powering through more food and thicker mixes for longer periods of time without overheating, allowing higher processed food volumes • The RPM (rotations per minute) measures how many times the blade rotates around the shaft in one minute » Higher RPM – Works faster but could have trouble maintaining RPMs for hard ingredients or thick mixes at lower horsepower ratings » Lower RPM – Produces more torque to help cut denser product
Types of Food Processors
Batch or Bowl Type • Most common type of food processor ideal for mincing, whipping and pureeing • Bowl is designed to collect the food as it’s processed • Comes with a variety of attachments designed to fit within the bowl and perform various functions:
» Slice » Dice
Continuous Feed • Similar to batch bowl processors but dispense food into a separate container • Ideal for high food volumes on a daily basis • Ability to handle bulk slicing, dicing and shredding • Not as versatile as batch bowl
» Shred » Chop » Knead • Plastic or stainless steel bowls available
» Plastic – greater transparency » Stainless Steel – more durable
EQUIPMENT GUIDE
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