Vitamix Commercial

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Explore what we can do together

Commercial Blending Technique Blending

Blending

The speed of the Vitamix blades fully incorporates ingredients, including ice and frozen fruits, for signature, hand-crafted blends. Depending on your machine’s controls, use pre-programmed settings to achieve consistent results, or 93 variable speeds to adjust the mouth feel of every drink.

Commercial Blending Technique Chopping

Chopping

Our machines don’t have to purée every ingredient — they can rough-chop for chunky dips and sauces to reduce knife work.

Commercial Blending Technique Heating

Heating

With the Vitamix machine’s ability to heat ingredients through friction, soups and sauces can typically be brought to 170°F in just 5 minutes of blending on High. Use that powerto your advantage when creatingdelicate custards and sauces,instead of risking scorching themin a double boiler.

Commercial Blending Technique Homogenizing

Homogenizing

Frozen ingredients are quicklyhomogenized in the container’svortex, with no chunks left behind.Vitamix machines allow you tocreate a wide range of recipes thatwould otherwise be too time-consuming,since you can blendhousemade desserts in a singleprocess and serve immediately.

Commercial Blending Technique Grinding

Grinding

Grind and pulverize virtually anyingredient to create every menuitem from scratch withoutadded oil, sugar, or shelfstabilizers. Transform roastednuts to perfectly smooth butterand freeze-dried berries to thelightest powders — a wide varietyof textures that just aren’tpossible with another appliance.

Commercial Blending Technique Emulsifying

Emulsifying

By pouring oil slowly throughthe lid plug opening,emulsiications are createdin seconds. Even new prepcooks can master thistechnique to create simplevinaigrettes, hollandaisesauce, and more.

Commercial Blending Technique Creaming

Creaming

Creating lufy, creamy texturesin your Vitamix container willsave your pastry chef timeand money. There’s no need tosift ingredients-the blender’sspeed breaks up clumps andfully incorporates ingredientsfor perfect creamed recipes.

Commercial Blending Technique Pureeing

Puréeing

In a single process, the Vitamixblender delivers exceptionaltexture and lavor reinementthat typically requires additionalsteps like straining through achinois. Easily adjust speed tocontrol mouthfeel and createeverything from a textured dipto a silky smooth purée.

Commercial Blending Technique Infusing

Infusing

Take handcrafted cocktails tothe next level by creating your own lavored simple syrups, right in the blender. Just add mint, citrus zest, or spices to your simple syrup made in theblender and pulse a few times to marry the lavors.

Commercial Blending Technique Muddling

Muddling

Let your Vitamix blender dothe prep work for you. Pulsinglets you quickly rough chopitems like fresh herbs to releasetheir essential oils and createa great muddled drink. Addthe perfect inishing touch bygrinding your own sugar or saltfor distinctive glass rims.

Commercial Blending Technique Whipping

Whipping

Blend heavy cream withchosen lavorings (suchas mint or chocolate) onhigh speed until soft peaksform. Or create an indulgentmousse as your main dessertcourse by whipping the creamand folding in lavorings thathave been blended separately.

Commercial Blending Technique Juicing

Whole Juicing

For smoothie and juice bars, afresh juice blend is packed withlavor. And Vitamix blends thewhole ingredient — for more iberand less waste. Simply blendfruit and vegetable ingredientswith water to your desiredconsistency. These fresh juicesare also a great addition to yourbar and restaurant menus.

Join Us

Join Us

March 2017

Internorga
March 17-21, 2017
Hamburg, Germany / Booth: A2.134B

Hotelex Shanghai
March 28-31, 2017
Shanghai, China / Booth: E7A14

April 2017

Marine Hotel Association
April 2-4, 2017
Naples, Florida / Booth: 121

SCAA
April 21-23, 2017
Seattle, Washington / Booth: 404

May 2017

Hofex Walton Possession (Peter Wong)
May 8-11, 2017
Hong Kong, China

National Restaurant Association
May 20-23, 2017
Chicago, Illinois / Booth: 4048

July 2017

NACUFS
July 12-15, 2017
Nashville, Tennessee / Booth: 1311

September 2017

GulfHost
September 18-20, 2017
Dubai / Booth: S3-101

October 2017

NACS
October 17-20, 2017
Atlanta, Georgia

HOST
October 20-24, 2017
Milan, Italy

StarChefs: ICC Event
TBD, 2017

Brooklyn, New York

2018

Hotel 2018
March 5-8, 2018
London, UK