Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe

Food Blenders: A Buying Guide

By Joanna DeChellis, Editorial Director, Club + Resort Chef | January 5, 2016

C2C_26-1Professional blenders are a symphony of precision engineering, with motor, container, and blades working in powerful harmony.

Professional blenders can mix thick salsa, create hearty soups, or blend rich sauces. They come in a variety of sizes and styles, depending on your club’s needs.

The amount and type of product you make and serve will determine which blender will work best for your property. Features to consider are capacity, power and type of material, such as glass, plastic or stainless steel.

Proper Proportions
Choosing the right-sized blender starts by examining how many ounces the blender jar—or blender cup—will hold. Commercial food-blender sizes range from 32 ozs. up to 1 gallon. Consider what will you be blending, as well as how many servings of your blended products you will put out each day.
(Generally speaking, medium- to heavy-blended food prep kitchens do well with 48- to 64-oz. blenders.)

Power It Up
Power is an especially important characteristic to consider. Blenders used for thinner soups and sauces don’t necessarily need the same amount of power as a blender used for puréeing and blending thicker ingredients.

Food blenders range from ¾- to 3¾-horsepower. (One unit of horsepower is equal to a little more than 745 watts.)

Here are simple guidelines to follow to determine what horsepower will be best for your club kitchen:

¾ HP: light to medium food prep
1½ HP to 2 HP: medium to heavy food prep
3½ HP to 3¾ HP: heavy food and beverage prep

In addition to horsepower, speed and programmability are important features for many club chefs and should be considered in the buying process.

Material Considerations
Most commercial blender bases are made of plastic, stainless steel or chrome. (The base houses the motor and programming systems.) Each material has advantages and disadvantages, but for the most part the differences come down to aesthetics versus practicality. Plastic is easy to clean and comes in an endless array of colors. Stainless steel is durable and attractive. Chrome is durable, but hard to keep clean.

The blender cup typically comes in three materials: glass, plastic or stainless steel. Like the base, each has pros and cons. Will members see the blender? If so, it might be cool to showcase what you’re blending in a plastic or glass cup.

Determine where and how the blender will be used, then choose the materials that best suits your situation.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

Related Articles Read More >

How to Care for Your Outdoor Grill
How Cowboys GC Created a Daily-Fee Culinary Destination
How to Choose the Best Pizza Oven
How to Foster F&B Talent

PlateCraft

https://youtu.be/9kF2hijL4ek

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

C+RC Newsletter

Club + Resort Chef Association

Elevate Your Club and Career: Join CRCA

C+RC Association Join the Club + Resort Chef Association to connect with a network of elite club culinary professionals and access exclusive resources and certifications designed to elevate your skills and career. Embrace the opportunity to showcase your talent, learn from industry leaders, and stay at the forefront of club culinary.

C+RC Digital Issues

Club & Resort Business Browse the latest and archived issues of the premier magazine for club and resort culinary teams, available in a user-friendly and high-quality format. Enjoy the convenience of bookmarking, sharing, and engaging with the top culinary content tailored for club and resort chefs.

Club + Resort Chef
  • About
  • Contact Us
  • Subscribe
  • Privacy Policy
  • Recipes
  • Submit a Recipe
  • Club & Resort Chef Association
  • Club & Resort Business

Copyright © 2025 WTWH Media LLC. All Rights Reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of WTWH Media
Privacy Policy | Advertising | About Us

Search Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe