Food processors have become standard kitchen equipment and are virtually indispensable. But with so many styles, models and specifications, how to choose the right one for your operation?
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It’s a lot like buying a car, with most of the same criteria: power, capacity, accessories and durability. And, as with buying a car, a little market research will pay dividends in making sure you choose wisely from our collection of commercial food processors.
In this article, we'll cover:
• Types of Commercial Food Processors
• Commercial Food Processor Accessories & Attachments
• Commercial Food Processor Features
Types of Commercial Food Processors
Batch Bowl Food Processors
Batch bowl food processors are the familiar food processors you’d see in any domestic kitchen. They are perfect for smaller amounts as their capacity is limited by the capacity of the bowl. The larger the bowl, the more food that can be processed at one time. As long as you are comfortable with the volume of food you can process in one operation, a batch bowl is likely the right choice for you.
Continuous Feed Food Processors
All food processors work along the same lines: a self-contained electric motor drives a shaft to which a cutting blade or disc is attached. As you might guess from their name, continuous feed food processors differ from batch bowl models in their ability to dispense the processed food from the machine into a receptacle.
With a continuous feed, you can feed food items into the processor to your heart’s content without having to stop to empty the bowl. You only have to remove the bowl when you want to change to a different food item. Great for processing large batches of food, ideally suited to busy, high volume establishments.
Combination Food Processors - Batch Bowl + Continuous Feed
Can’t decide between the bowl and continuous feed models? There’s a solution to that, namely a combination food processor, which is a hybrid of the two. Depending on the job at hand, processed food can stay contained in the bowl, or with the addition of a continuous feed attachment, the food is ejected into a receptacle as it’s processed.
The same motor base is used and the batch bowl or continuous feed units are interchanged as needed.
Food Processor Accessories & Attachments
Food Processor Blades
For most operations, the standard smooth “S” blade is all you need. This is the blade that all processors come equipped with. There are also serrated blades that handle harder items like nuts and frozen foods. A perforated blade is designed for emulsions and other smooth sauces. Making a lot of dough? There’s a blade for that, too.
Blades dull over time, so having a spare blade on hand may be a good idea.
Food Processor Discs
Discs are what do all the slicing, chopping, dicing and grating. Each manufacturer and even different models from the same manufacturer may differ in what discs come with their food processor units.
For added versatility, some discs are adjustable to vary the shape or cut thickness. But depends on the manufacturer and the model.
Here are some of the more common types of food processor discs:
Slicing Discs
Through the spinning action, slicing discs cut items into flat, thin slices like cucumbers, carrots and eggplants. A specialized type of slicing disc is a ripple cut (can also be called crimping crinkle-cut) slicing disc, giving you grooved slices of fruits and vegetables. A more complicated cut also possible specialty ripple cut discs is a waffle-cut.
Julienne Discs
These types of discs cut items into long, thin lengths, like vegetable sticks, or with a finer setting for hash browns and rösti potatoes.
Grating or Shredding Discs
As the name implies, these discs are used for shredding or grating items like cabbage for coleslaw, cheese and nuts.
Dicing Discs
Yes, you guessed it, dicing discs dice ingredients. However, it takes more than one disc for a good dice and are therefore sold as dicing kits. Specialty dicing kits can make French fries.
Whipping Discs
In addition, depending on your needs, there are whipping discs that can whip egg whites and cream in seconds and can even make butter.
Food Processor Features
Food Processor Bowls
The amount of food you can process at one time with a batch bowl processor is entirely governed by the size of the bowl. Once it’s full you have to stop. Bowls come in many sizes, so choosing the right bowl size is crucial. If it’s too small you are going to be spending a lot of time removing, emptying out and reassembling. Size matters.
Other than the crucial question of the bowl’s capacity, bowls can differ in the materials they’re made from and locking mechanisms.
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A clear, plastic - usually polycarbonate - bowl allows you to see what’s going on within. Plastic bowls are perfectly adequate in most situations, being virtually unbreakable and scratch-resistant. A metal bowl, more often found on the heavier duty models, is even more durable.
A key function of a good locking mechanism is to prevent liquids escaping.
You may want to consider buying a second, spare bowl, which you can use while the first bowl is being emptied and washed – saves time!
Food Processor Motors
The more powerful the motor the faster the food gets processed. More powerful motors also tend to be quieter – they don’t have to strain as much. And they generally last longer. The size of motor you should consider all depends on what your needs are. If you are going to be processing large amounts of sweet potatoes – notoriously tough little tubers – you’ll need a powerful motor. If you’re not planning a lot of heavy use you can safely opt for less power.
Motor power is measured in horsepower (HP), sometimes in wattage. One HP is equivalent to 746 watts.
Light-duty Processors
A light-duty processor has somewhere between ½ to 1 ½ HP. The term “light duty” is misleading: a 1 HP processor can handle almost all tasks you can throw at it, and a continuous-feed light-duty processor can process impressive quantities. With relatively small footprint, they save valuable kitchen space as well. Under normal circumstances only heavy and continuous use calls for more than 1 ½ HP.
Medium-duty Processors
A medium-duty machine has anywhere between 1 ½ to 2 ½ HP. Medium duty models are designed to handle larger batches – they often come with a hopper for bulk loading – and are particularly useful for kneading dough and emulsifying or liquifying.
Heavy-duty Processors
A heavy-duty model ranges from 3 to 5 HP. Unless you’re running a very high-volume kitchen, say in a hospital or army barracks, this is a lot more power that you’re ever going to need.
Food Processor Speed Options
Some processors have a simple “on/off” switch. Other models offer variable speeds, but perhaps the most useful option is a pulse mode, which gives you valuable control over how food is processed and distributed in the bowl.
Another important factor is revolutions per minute (RPM). This measures how many times the blade rotates around the shaft per minute. Higher RPM means quicker processing – especially if combined with a more powerful motor to provide the needed torque.
Feeding Tube and Pushers
The pusher enables you to apply even pressure on food items as they descend through the feeding tube. Always use it to avoid damage to the unit, or more importantly, your fingers.
If you are going to process bulkier items like cabbages or lettuce, make sure the feeder tube opening is wide enough to accommodate them, saving the time it would take to pre-cut.
Cleaning
With the exception of the motor base, all parts of a food processor have to be cleaned regularly. Fortunately, parts are dishwasher-safe - unless the manufacturer specifies otherwise. Pay extra attention when cleaning discs: food bits can easily get wedged in them.
Some manufacturers have disc cleaning kits, that assist in removing bits before the cleaning process.
Safety
Included with the literature that comes with your new food processor there will be a set of safety instructions. Read, understand and follow them.
With safety in mind, look for models with an automatic shut-off, a magnetic safety device that stops the motor as soon as you open the cutter lid and assured that the bowl and/or continuous feed unit is properly attached.
Warranty
As with all major purchases, check out the terms of the warranty. These can cover parts and labour for one, two or three years. The warranty on the motor is often for five years or more. Refer to manufacturer specifications and conditions for validating the warranty.
A food processor designed for commercial kitchens saves valuable labour by reducing prep time whether you slice, dice, chop, whip or emulsify. Whatever size your kitchen and food processing needs, the right size and style can significantly reduce the amount of time it takes to get ingredients ready to serve your guests.
Written By Charles Bruce-Thompson
Meat grinders are convenient pieces of equipment that are most commonly used in settings like delis, butcher shops, and grocery stores. But they are also becoming more popular in restaurants as restaurant owners are finding that meat grinders can help cut food costs. Keep reading to learn why you should get a meat grinder for your business, how to assemble and use your grinder, and some helpful tips for maintaining your appliance.
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How to Use a Meat Grinder Video
Check out our meat grinder tutorial below:
How to Assemble a Meat Grinder
When assembling your meat grinder, be sure that all of the components are secured tightly. Additionally, some meat grinders may have slightly different configurations depending on the brand, but most meat grinders will follow this general order of assembly:
Step 1.Before you assemble your meat grinder, you should wash, rinse, and sanitize all of the parts. After washing, let the pieces air dry.
Step 2.Check to ensure that the power cord is disconnected before assembly.
Step 3.Place the T link into the enclosure on the front of your meat grinder. Tighten the T link into place with the locking screw.
Step 4.Insert the screw pushing bar into the T link. Rotate the bar and make sure it's all the way into the back.
Step 5.Add the four-leaf blade onto the screw pushing bar with the flat side facing out.
Step 6.Place the round knife on the end of the screw pushing bar. Make sure the edges of the knife are flush with the edges of the screw pushing bar.
Step 7.Attach the four-leaf handle cap to the T link and tighten.
Step 8.Add the stainless steel square plate or food pan to the top of the T link and you're ready to start grinding.
How to Use a Meat Grinder
Once you've assembled your meat grinder, you can begin using it. Here's how you can grind meat in 7 easy steps:
Step 1.Remove skin, bones, and silver skin from your meat. Cut it into smaller chunks that will fit into the feeding hole.
Step 2.Use the feeding bar to feed meat into the grinder.
Step 3.Place a bowl or pan beneath the blades to catch the ground meat when it falls out.
Step 4.When you're finished grinding meat, disconnect the power cord.
Step 5.Wash, rinse, and sanitize all of the components. Then, let them air dry.
Step 6.Thoroughly clean the machine body with a damp cleaning and sanitizing cloth.
Step 7.Lubricate the oil seal of the gearbox through the screw hole. You should lubricate your meat grinder every six months or so.
Meat Grinder Tips
Meat grinders are a useful piece of equipment for your establishment, but there are some things that you can do to get the most out of your machine. Here are a few helpful tips:
Keep your meat refrigerated until it's ready to use to prevent it from spoiling.
Never use frozen meat in your grinder because it won't grind easily and it can even damage your blade.
Before grinding your meat, submerge the T link, screw pushing bar, blade, and other components in ice water, or place them in the freezer. This helps your meat stay cold and prevents it from getting stuck.
Don't overload your meat grinder because it can cause jams and can wear out your motor.
Place a bowl of ice under your catch bowl to ensure that the ground meat stays cold.
How Can a Meat Grinder Help Your Restaurant?
Many restaurants have grown used to using store-bought ground meat, but there are many benefits to grinding your own meat. Here are a few reasons why you should consider investing in a meat grinder:
Cost Savings: Grinding your own meat will end up saving your business money in the long run. It is much cheaper to buy, butcher, and grind large cuts of meat yourself than to buy pre-ground meat from a store.
Control: When you grind the meat yourself you have more precise control over the ratio of lean and fatty meat, which means you get juicier burgers, sausages, and meatballs.
Taste: Ground meat from the grocery store has been vacuum sealed and sprayed with preservatives to lengthen its lifespan. When you grind your own meat you get a fresher product that has a better taste.
Attachments: There are many different attachments and add-ons you can get for your meat grinder to add to its functionality. For example, you can add a sausage stuffer so you can make your own sausage.
Meat grinders are an accessible piece of equipment that can help many types of foodservice establishments save money on their food costs. These products are simple to use, and with a few easy steps, you can begin grinding your own beef, pork, or chicken and curing your own meat. If you're looking for a visual representation and more tips on how to use your meat grinder, check out the video above.
Meat slicers are crucial pieces of equipment for delis, grocery stores, and butcher shops, allowing you to slice meats and cheeses in a variety of ways. When you don't regularly clean your slicer, food residue can build up in different parts of the machine, creating an environment where bacteria can grow and increasing the risk of foodborne illness. This accumulation of food residue can also cause small food particles to transfer from one product to the next, altering the flavor and texture of your foods. We'll outline the proper way to clean a meat slicer below so that you can reduce these risks and guarantee a safe, quality product.
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Click any of the tips below to skip to the meat slicer cleaning tip that interests you:
How Often Must a Meat Slicer Be Cleaned?
How to Clean a Meat Slicer Video
Meat Slicer Cleaning Instructions
Meat Slicer Problem Areas
How to Sharpen a Meat Slicer Blade
How Often Must a Meat Slicer Be Cleaned?
According to the FDA's food code, contact surfaces on a meat slicer should be cleaned and sanitized every 4 hours and at the end of every shift change to prevent the buildup of bacteria and pathogens. Employees should wipe the unit down when switching between meats and cheeses to prevent cross-contamination. Slicers should also be deep-cleaned and inspected by a trained food handler at the end of every workday to ensure they are in good working condition and free from any potential contaminants.
How to Clean a Meat Slicer Video
Watch the video below for a step-by-step example of how to clean a meat slicer:
Meat Slicer Cleaning Instructions
Meat slicers are complex machines with many intricate parts, and it's important to understand the right way to clean them. If you don't, you risk causing damage to your appliance. We've provided a list of steps to walk you through the meat slicer cleaning process below:
Wipe the blade: Set your thickness to zero and use a gentle scrub pad to wipe both sides of the blade as the slicer is in motion. Once you have removed any large food particles, turn off and unplug your slicer.
Wash major components: Set the gauge plate to the fully closed position and remove the sharpening stone. Remove the product tray, slice deflector, and center plate. Wash, rinse, and sanitize these components and let them air dry.
Clean the blade: This can be done by removing the blade or leaving it in place. Create a soapy solution with a 1:1 ratio of hot water and soap. Alternatively, you can use degreaser spray to clean the blade. Clean both the front and back of the blade while wiping from the center outward.
Clean exterior: Wipe down the exterior and all remaining pieces of the slicer. Then, rinse with hot water using a clean towel.
Sanitize: Use a food contact surface sanitizing spray to sanitize the appliance. Use a spray bottle to coat the machine thoroughly and allow it to air dry.
Lubricate: Using a food-grade spray lubricant, lubricate the slide rods of the slicer. Once the slicer is dry, replace the blade, faceplate, and product tray.
Meat Slicer Cleaning Tips
Proper cleaning and maintenance of a meat slicer is crucial to ensure food safety and extend the lifespan of the equipment. Keep the following suggestions in mind to ensure your safety and success while cleaning your meat slicer:
Always wear protective gloves: Meat slicer blades are sharp, and gloves will help protect your hands during cleaning.
Follow manufacturer instructions: Different meat slicers may have specific cleaning instructions provided by the manufacturer. Refer to the user manual for guidance on the recommended cleaning process.
Avoid using steel wool: Steel wool can scratch the surface of the slicer and damage the blade, compromising its effectiveness and potentially contaminating food.
Don't submerge your slicer completely: Avoid submerging the entire unit in water or any cleaning solution. Doing this can damage the motor and other internal components of the slicer. Instead, use a damp cloth or sponge to clean the surface of the slicer, paying attention to areas with food residue or buildup.
Meat Slicer Problem Areas
When it comes to maintaining a meat slicer, there are several problem areas that commercial kitchen operators need to be aware of to ensure the slicer operates efficiently and safely. Addressing these issues can help prevent breakdowns and keep your equipment in top condition.
Damaged components: Carefully monitor the ring guard mount, blade guard, and slicer handle on your meat slicer for any cracks, broken parts, or missing components, and replace them with new meat slicer parts as necessary.
Accumulated food: Food particles can accumulate in and around certain parts of your slicer, allowing bacteria to breed.
Broken seals: Regularly examine seams, seals, and gaskets to see if they've worn away. If you discover damage, remove the slicer from service and repair it.
How to Sharpen a Meat Slicer Blade
To maintain productivity and ensure the highest quality of sliced meats, you should regularly sharpen the blade of your meat slicer. When sharpening the blade, it is crucial to prioritize safety by wearing cut-resistant gloves to protect your hands from potential injuries. Most meat slicer units feature a built-in sharpening stone, making the sharpening process convenient and efficient.
Unplug the meat slicer and thoroughly clean the blade on both sides to remove any food residue or debris.
Loosen the sharpener knocking knob and rotate it until the blade is between the sharpening stones. Once the blade is in place, securely retighten the pin to ensure stability.
Plug the meat slicer back in and turn the power on.
Follow the manufacturer's instructions to operate the sharpening button on your unit. Repeat this process as directed until the blade is sharp and effectively restored to its optimal cutting condition.
Once the blade is sharpened, return the meat slicer to its original state. Reassemble and secure all components.
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Because meat slicers are used so frequently, they must be cleaned regularly. Be sure to regularly inspect your machine for any damaged components or food buildup, and immediately perform maintenance or clean the machine if any is found. When you're consistent with meat slicer maintenance, you can increase the lifespan of your unit and reduce the chances of contaminating food.
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