Immersion Blenders

Commercial Immersion Blenders for Restaurants & Large-Batch Food Prep

Commercial immersion blenders give restaurants, hotels, caterers, institutional kitchens, bakeries, commissaries, and other professional foodservice operations a convenient way to blend, puree, emulsify, and mix food directly inside a stock pot, sauce pot, container, or other preparation vessel.

Also commonly called stick blenders, hand blenders, commercial hand mixers, or immersion mixers, these powerful food-prep tools can eliminate the need to transfer large batches of hot soup, sauce, curry, or puree into a countertop blender.

At Nishi Enterprise, our Immersion Blenders collection includes commercial models from Robot Coupe, Waring, and Dynamic, with options ranging from approximately 14-inch shafts for moderate batches to 18, 21, 22-inch, and larger heavy-duty configurations designed for substantial production.

The assortment includes single-speed and variable-speed models, high-capacity commercial stick blenders, removable stainless steel shafts, and combination models with whisk attachments for kitchens that need more than basic blending.

For additional food-processing equipment, browse our Commercial Blenders, Food Blenders, and Food Prep collections.

What Is a Commercial Immersion Blender?

A commercial immersion blender is a handheld motorized blending tool with a long shaft that can be placed directly into a pot or food container.

A blade at the bottom of the shaft rotates at high speed to blend, puree, mix, or emulsify ingredients.

Unlike a countertop blender, the food does not necessarily need to be transferred into a separate blender jar.

This can be especially useful in commercial kitchens preparing several gallons of soup, sauce, gravy, dressing, curry base, or puree at one time.

What Is a Stick Blender?

Stick blender is another common name for an immersion blender.

The long narrow shaft gives the tool its stick-like appearance and allows the blade to reach into deep containers.

In a restaurant environment, commercial stick blenders are considerably larger and more powerful than most household immersion blenders.

Commercial vs. Residential Immersion Blenders

A home immersion blender is typically designed for relatively small batches and intermittent use.

A commercial immersion blender may use a more powerful motor, longer shaft, heavier-duty construction, higher batch capacity, removable commercial-grade components, and controls designed around repeated professional use.

A restaurant making several gallons of sauce should select equipment intended for that workload rather than relying on a small household appliance.

Why Restaurants Use Immersion Blenders

One of the biggest advantages of an immersion blender is the ability to process food directly inside the vessel where it is being prepared.

A cook can blend a large stock pot of soup without transferring several smaller batches into a countertop blender.

This can simplify production and reduce the number of containers needed during prep.

Commercial Immersion Blenders for Soups

Soup is one of the most common immersion-blender applications.

Restaurants can puree tomato soup, butternut squash soup, potato soup, vegetable soups, bisques, cream soups, and other recipes directly in an appropriately sized pot.

The required shaft length and motor size should be matched to the batch volume and vessel depth.

Immersion Blenders for Sauces

Commercial immersion blenders can help produce smooth sauces without moving the entire batch into another machine.

They can be useful for tomato sauces, cheese sauces, cream sauces, curry sauces, gravies, marinades, and other recipes where a consistent texture is desired.

Immersion Blenders for Gravies

Restaurants and banquet kitchens producing gravy in large sauce pots can use an immersion blender to help create a smoother consistency.

For substantial batches, select a model whose shaft and capacity are appropriate for the size of the vessel.

Immersion Blenders for Purees

Vegetable and fruit purees are another common commercial application.

A stick blender can process cooked ingredients directly in a container while giving the operator control over how smooth the final texture becomes.

Immersion Blenders for Dressings

Restaurant kitchens can use immersion blenders for salad dressings and similar emulsified preparations.

Variable-speed models can be particularly useful when a recipe benefits from more control over the mixing process.

Immersion Blenders for Marinades

Marinades often contain oils, herbs, spices, aromatics, acids, and other ingredients that need to be combined thoroughly.

An immersion blender can process these ingredients directly in a preparation container when the batch size and recipe are appropriate.

Immersion Blenders for Emulsions

Commercial immersion blenders can be used for emulsifying appropriate sauces and dressings.

The high-speed blade helps combine ingredients that might otherwise separate, although the correct technique and recipe still matter.

Immersion Blenders for Curry Bases

Indian restaurants can use commercial immersion blenders for large batches of curry bases and gravies.

Cooked onion, tomato, aromatics, and spices can be blended directly in an appropriate cooking vessel to achieve the smoother texture used in many restaurant sauces.

Immersion Blenders for Indian Restaurants

Commercial immersion blenders are particularly useful in Indian restaurant kitchens because many menus rely on sauces, gravies, dals, purees, marinades, and blended bases prepared in significant quantities.

Instead of moving a large pot of cooked ingredients through a smaller blender in repeated batches, a heavy-duty stick blender can process the mixture directly inside the pot.

Immersion Blenders for Butter Chicken Sauce

A smooth tomato and cream-based sauce is an important part of many butter chicken preparations.

An immersion blender can help refine a cooked sauce base directly in the pot before the restaurant completes the recipe according to its own process.

Immersion Blenders for Tikka Masala

Tikka masala and similar gravies may also benefit from direct-in-pot blending when the restaurant wants a smooth sauce texture.

For larger batch sizes, the shaft should be long enough to reach comfortably into the cooking vessel without requiring the operator to hold the machine at an awkward angle.

Immersion Blenders for Dal

Some dal preparations are intentionally left textured, while others are partially or more thoroughly blended.

An immersion blender allows the kitchen to control that texture without transferring the dal from the cooking vessel.

Immersion Blenders for Chutneys

Depending on batch size and ingredients, commercial immersion blenders can also be incorporated into chutney preparation.

For smaller quantities or recipes requiring very fine processing of tougher ingredients, a dedicated countertop food blender or food processor may be more appropriate.

Immersion Blenders for Restaurants

Full-service restaurants can use immersion blenders throughout prep for soups, sauces, dressings, gravies, marinades, purees, and other liquid or semi-liquid foods.

The best model depends on how frequently it will be used and how large the typical batches are.

Immersion Blenders for Catering

Catering kitchens often prepare much larger batches than an ordinary à la carte restaurant.

Commercial immersion blenders with longer shafts and higher batch capacities can make sense when sauces and soups are being prepared for weddings, corporate events, and banquets.

Immersion Blenders for Hotels

Hotels can use commercial stick blenders across restaurant kitchens, banquet departments, pastry operations, room-service kitchens, and commissary prep.

A large property may benefit from different immersion-blender sizes for different departments rather than trying to use one machine for every task.

Immersion Blenders for Institutional Kitchens

Hospitals, schools, universities, senior-care facilities, corporate cafeterias, and other institutional kitchens often prepare soups and sauces in large production vessels.

Heavy-duty immersion blenders can be particularly useful in these environments because the food can be processed directly in the batch container.

Immersion Blenders for Commissaries

Central production kitchens may require some of the highest-capacity immersion blenders in the collection.

When a commissary regularly works with very large vessels, shaft length, batch capacity, machine weight, ergonomics, and motor power all become important buying considerations.

Immersion Blenders for Bakeries

Bakeries may use immersion blenders or combination immersion blender and whisk models for creams, fillings, sauces, batters, and other preparations depending on the recipe.

A whisk-equipped machine can expand the range of applications beyond standard puree and blending work.

Robot Coupe Immersion Blenders

Nishi Enterprise carries several Robot Coupe commercial immersion blenders designed for intensive foodservice use.

The current assortment includes MP350, MP450, MP550, MP600, and MP800 family models along with Combi versions that add whisking capability.

These machines cover a very broad range of batch capacities and shaft lengths.

Robot Coupe MP350 Ultra

The Robot Coupe MP350 Ultra is a commercial immersion blender designed for substantial foodservice prep while remaining smaller than the MP450, MP550, MP600, and MP800 models.

Its approximately 14-inch stainless steel shaft makes it appropriate for medium commercial batches where an extremely long shaft is unnecessary.

Robot Coupe MP350 Ultra VV

The MP350 Ultra VV adds variable-speed control to the MP350 format.

Variable speed can give the operator greater control when working with recipes that require different levels of agitation or finishing.

Robot Coupe MP350 Combi Ultra

The Robot Coupe MP350 Combi Ultra combines a commercial immersion-blender shaft with a whisk attachment.

The current model has an approximately 14-inch blending shaft and 10-inch whisk, giving kitchens the ability to blend, mix, beat, knead, and emulsify appropriate products with one motor unit.

Its maximum listed batch capacity is approximately 50 liters.

Robot Coupe MP450 Ultra

The Robot Coupe MP450 Ultra provides an approximately 18-inch shaft with a listed maximum capacity of around 100 liters.

The 500W model is designed for heavy commercial prep and allows restaurants to process substantial batches directly in the pot.

Robot Coupe MP450 Combi Ultra

The MP450 Combi Ultra combines an 18-inch immersion blender shaft with a commercial whisk attachment.

This can make it especially useful for kitchens that need both high-volume blending and whisking without purchasing completely separate motor units for every application.

Robot Coupe MP550 Ultra

The Robot Coupe MP550 Ultra steps up to an approximately 22-inch shaft and a listed maximum batch capacity of approximately 200 liters.

Its larger 750W commercial motor and long stainless steel shaft make it better suited to substantial pots and intensive batch production.

Robot Coupe MP600 Ultra

The Robot Coupe MP600 Ultra moves further into high-capacity commercial processing.

Its current listing specifies up to approximately 300 liters of batch capacity, making it relevant to institutional kitchens, commissaries, large catering operations, and other high-volume environments.

Robot Coupe MP800 Turbo

The Robot Coupe MP800 Turbo sits at the high-output end of the current collection.

Its listing specifies a 1 1/2 HP, 1000W motor and batch capacity up to approximately 400 liters.

This is specialized equipment for kitchens regularly processing volumes far beyond typical restaurant sauce or soup batches.

Waring Commercial Immersion Blenders

Nishi Enterprise also carries Waring Big Stik commercial immersion blenders.

The current Waring models include 16, 18, and 21-inch shaft configurations designed for high-volume blending, pureeing, and emulsifying.

Waring WSB60 16-Inch Big Stik

The Waring WSB60 16" Big Stik Immersion Blender features a heavy-duty 1 HP motor, nine speed settings, an approximately 16-inch removable stainless steel shaft, and a listed capacity of up to approximately 25 gallons.

This makes it a versatile commercial option for sauces, dressings, marinades, soups, and similar restaurant prep.

Waring WSB65 18-Inch Big Stik

The Waring WSB65 increases shaft length to approximately 18 inches.

The longer shaft can make it easier to work in deeper pots while retaining the Big Stik format used for commercial blending applications.

Waring WSB70 21-Inch Big Stik

The Waring WSB70 21" Big Stik provides a longer shaft and a listed mixing capacity of up to approximately 50 gallons.

It includes nine speed settings, a 1 HP motor, a removable stainless steel shaft, and two-handle control intended for high-volume kitchen use.

Waring WSB700X Heavy-Duty Immersion Blender

The WSB700X is another heavy-duty Waring Big Stik model represented in the collection.

Large Waring immersion blenders are particularly relevant when a kitchen routinely uses deep stock pots and needs a long shaft to reach through a substantial batch.

Dynamic Commercial Immersion Blenders

Dynamic provides additional professional stick-blender options within the Nishi Enterprise collection.

Current Dynamic models include 16 and 18-inch commercial configurations with variable-speed capability and high batch capacities.

Dynamic MX91 16-Inch Immersion Blender

The Dynamic MX91 16" Immersion Blender uses a 460W motor and approximately 16-inch shaft.

Its current specification lists capacity up to approximately 25 gallons or 100 liters, along with variable-speed capability, a safety and continuous-run switch, and a titanium-plated cutter blade.

Dynamic MDH3000 18-Inch Immersion Blender

The Dynamic MDH3000 18" Immersion Blender increases the shaft length and capacity.

Its current listing specifies 550W of power, variable speed, an 18-inch stainless steel foot, and capacity up to approximately 30 gallons or 120 liters.

Robot Coupe vs. Waring vs. Dynamic Immersion Blenders

All three brands provide commercial equipment, but their product ranges differ.

Robot Coupe offers one of the broadest capacity ranges in the collection, including very large high-volume machines and Combi models with whisk attachments.

Waring provides its Big Stik lineup with multiple shaft lengths, variable-speed settings, and large gallon capacities.

Dynamic provides professional immersion blenders with long shafts, variable speed, and substantial commercial batch ratings.

The right choice depends on batch volume, shaft length, motor requirements, attachments, control style, and operator preference.

14-Inch Commercial Immersion Blenders

A 14-inch immersion blender shaft provides a practical commercial size for kitchens working with moderate pots and batch volumes.

It can offer easier handling than an extremely long unit when the extra reach is unnecessary.

Robot Coupe MP350 models are examples of this size range.

16-Inch Commercial Immersion Blenders

A 16-inch stick blender provides additional reach for deeper restaurant vessels.

The Dynamic MX91 and Waring WSB60 are examples of commercial models around this length.

18-Inch Commercial Immersion Blenders

An 18-inch shaft is a popular heavy-duty commercial size for larger sauce pots and stock pots.

Current examples include the Robot Coupe MP450, Dynamic MDH3000, and Waring WSB65.

21-Inch Commercial Immersion Blenders

Twenty-one-inch models such as the Waring WSB70 are aimed at deeper vessels and larger batch production.

A longer shaft allows the blade to reach further into the pot without requiring the operator to lower the motor housing unnecessarily close to the food.

22-Inch Commercial Immersion Blenders

The Robot Coupe MP550 uses an approximately 22-inch shaft and is designed around very large foodservice batches.

This size is more appropriate for institutional and high-volume production than for small sauce pans or shallow prep containers.

How Long Should an Immersion Blender Shaft Be?

Shaft length should be matched to vessel depth.

A shaft that is too short may not reach comfortably through a deep stock pot.

A shaft that is excessively long for a shallow batch can make the machine heavier and more awkward than necessary.

Consider the pots and containers the restaurant actually uses before deciding that the longest model is automatically the best.

Choosing an Immersion Blender by Batch Capacity

Batch capacity is one of the most important specifications when comparing commercial stick blenders.

A restaurant blending a few gallons of soup does not need the same machine as a commissary processing hundreds of liters at once.

Manufacturer capacity recommendations provide a useful starting point, but the thickness and recipe can also affect the workload.

25-Gallon Immersion Blenders

Several commercial models in the collection are designed around batches of approximately 25 gallons or 100 liters.

This capacity can cover many restaurant soup, sauce, and curry-base applications without moving into the largest institutional equipment.

30-Gallon Immersion Blenders

The Dynamic MDH3000 is currently specified for approximately 30 gallons or 120 liters of mixing.

This provides a useful step above common 25-gallon models for kitchens regularly working with larger vessels.

50-Gallon Immersion Blenders

The Waring WSB70 is listed for up to approximately 50 gallons or 200 quarts.

A machine in this range is aimed at serious high-volume production rather than occasional small-batch prep.

100-Liter Immersion Blenders

Approximately 100 liters is a common dividing point within the commercial lineup.

Models around this range include the Robot Coupe MP450, Waring WSB60, and Dynamic MX91 depending on manufacturer specifications.

200-Liter Immersion Blenders

The Robot Coupe MP550 is designed for batches up to approximately 200 liters according to its current specification.

This makes it appropriate for large catering, commissary, institutional, and high-volume restaurant prep.

300 & 400-Liter Immersion Blenders

Robot Coupe MP600 and MP800 models extend into very large production capacities.

These machines should be selected when the kitchen actually uses production vessels and batch sizes that justify their scale.

Variable-Speed Immersion Blenders

Variable speed gives the operator more control over the blending process.

Lower speeds can be useful when initially combining ingredients or when aggressive blending would create unnecessary splashing.

Higher speeds can be used when the recipe calls for more intensive pureeing or emulsification.

Single-Speed vs. Variable-Speed Immersion Blenders

A single-speed machine provides straightforward operation and can be appropriate when the blender is repeatedly used for similar tasks.

A variable-speed model gives the kitchen more flexibility across soups, sauces, dressings, purees, and other recipes.

Neither design is automatically better for every restaurant.

Immersion Blenders with Whisk Attachments

Some commercial immersion blender systems can do more than puree.

Robot Coupe Combi models include whisk attachments that can be used for appropriate whipping, beating, mixing, and emulsifying applications.

This can be valuable in bakeries, catering kitchens, hotel kitchens, and operations where one motor unit needs to support multiple food-prep tasks.

Immersion Blender vs. Countertop Blender

A countertop blender requires food to be placed into its blender jar.

An immersion blender goes directly into the preparation vessel.

Countertop blenders can be excellent for smaller batches and certain textures, while commercial immersion blenders are especially useful when moving a large hot batch would be inconvenient.

Browse our Commercial Blenders to compare both equipment styles.

Immersion Blender vs. Food Processor

A food processor is generally better suited to chopping, slicing, grating, and processing ingredients in its work bowl.

An immersion blender is more naturally suited to liquid and semi-liquid foods in pots and containers.

Many commercial kitchens need both because their functions overlap only partially.

Immersion Blender vs. Mixing Paddle

A mixing paddle stirs and combines food manually without mechanically pureeing it.

An immersion blender uses a high-speed blade to break ingredients down and change their texture.

For thick foods that only need stirring rather than pureeing, a paddle may be more appropriate.

Browse our Commercial Mixing Paddles for large-pot stirring tools.

Immersion Blender vs. Whisk

A standard immersion blender blade is designed primarily for blending, pureeing, and emulsifying.

A whisk incorporates air and is more appropriate for certain batters, creams, egg preparations, and similar foods.

Combi models provide both tools when a kitchen needs greater versatility.

Immersion Blender vs. Regular Hand Mixer

A hand mixer generally uses beaters or whisks and is designed primarily for beating and mixing.

An immersion blender uses a blade at the end of a shaft and is better suited to soups, sauces, purees, and liquid-based recipes.

Removable-Shaft Immersion Blenders

A removable shaft can make cleaning, maintenance, and storage easier.

Several models from Waring and Robot Coupe use removable stainless steel blending components.

Always disconnect the machine from power and follow the manufacturer's procedure before removing or cleaning components.

Stainless Steel Immersion Blender Shafts

Commercial models commonly use stainless steel shafts because the blending foot is exposed directly to food.

Shaft construction should be considered alongside length, removability, and cleaning requirements when comparing models.

Commercial Immersion Blender Power

Motor wattage varies significantly across the collection.

Compact commercial models may operate in the 400 to 500W range, while the largest Robot Coupe models reach substantially higher output.

More power can be important for larger and more demanding batches, but motor size should still be matched to the intended application.

Does More Wattage Mean a Better Immersion Blender?

Not necessarily.

Power is only one part of commercial immersion-blender performance.

Shaft length, blade design, speed, batch capacity, ergonomics, duty cycle, vessel size, and recipe consistency all affect how appropriate a machine is for a particular kitchen.

Commercial Immersion Blender RPM

Commercial stick blenders operate at high blade speeds, but maximum RPM varies by model.

Some models provide a fixed speed while others allow adjustment across a range.

The highest available speed is not automatically the correct setting for every recipe.

Choosing an Immersion Blender for a Small Restaurant

A smaller restaurant preparing moderate soup and sauce batches may be best served by a 14 or 16-inch commercial blender rather than the largest machine available.

A lighter, appropriately sized machine can be easier for employees to handle during routine prep.

Choosing an Immersion Blender for a Large Restaurant

Restaurants using large stock pots and producing substantial sauce or soup volumes should consider 18, 21, or 22-inch models with higher batch ratings.

Measure the actual vessel depth before selecting shaft length.

Choosing an Immersion Blender for Catering

Caterers should consider the largest batch prepared on a typical event-production day rather than only average daily volume.

A machine with adequate capacity can reduce the number of separate blending cycles required for large events.

Choosing an Immersion Blender for an Institutional Kitchen

Institutional operations regularly working with very large production kettles may need heavy-duty Robot Coupe MP600 or MP800-class equipment.

Ergonomics become increasingly important as the machine grows in size and weight.

Do You Need a Whisk Attachment?

If the kitchen only makes soups, sauces, and purees, a dedicated blade-style immersion blender may be sufficient.

If employees also regularly whip, beat, or mix products that benefit from a whisk, a Combi model can provide more versatility.

How Many Immersion Blenders Does a Restaurant Need?

Many restaurants can operate with one appropriately sized commercial immersion blender.

Larger operations may maintain multiple units for separate prep departments, simultaneous production, allergen procedures, or backup equipment.

The answer depends on menu volume and how essential the blender is to daily prep.

Using an Immersion Blender in a Stock Pot

One major advantage of a long commercial shaft is the ability to reach into deep Commercial Stock Pots.

The blender should be appropriately positioned within the food according to manufacturer instructions before operation.

Selecting the right shaft length can make large-pot blending much easier for the operator.

Using an Immersion Blender in a Sauce Pot

Restaurants preparing gravies, curry bases, and sauces in Commercial Sauce Pots can use an appropriately sized immersion blender to process the mixture directly in the vessel.

This can reduce the need to transfer hot food into another machine.

Reducing Splash When Using an Immersion Blender

Commercial immersion blenders operate at high speed, so proper placement matters.

Follow the manufacturer's operating instructions and keep the blending assembly positioned appropriately within the product before starting the machine.

Variable-speed control may also provide more flexibility when beginning a batch.

Immersion Blender Safety

Commercial immersion blenders contain powerful rotating blades and should be operated according to the manufacturer's instructions.

Disconnect the machine from electrical power before removing blades, shafts, bells, or other components for cleaning or maintenance.

Employees should be trained on the exact machine used in the kitchen.

Do Not Touch the Blade While Connected to Power

The blade assembly should never be handled while the blender remains energized.

Unplug or otherwise disconnect the appliance according to the manufacturer's procedure before cleaning or servicing removable components.

Be Careful When Blending Hot Food

Immersion blenders are frequently used with soups and sauces, which may be hot.

Operators should use appropriate procedures to reduce splashing and avoid contact with hot liquids.

The food container should also be stable during blending.

Do Not Use a Household Blender for Oversized Commercial Batches

Using an undersized appliance for repeated large-batch work can create poor performance and unnecessary strain on the equipment.

Commercial kitchens should choose a machine whose stated capacity and duty are appropriate for the workload.

Cleaning a Commercial Immersion Blender

Food-contact components should be cleaned after use according to the manufacturer's instructions.

Several commercial models provide removable blades, bells, or shafts specifically to simplify cleaning.

The motor housing should not be treated like a removable food-contact component unless the manufacturer's instructions specifically permit it.

Dishwasher-Safe Immersion Blender Shafts

Some Waring models specify removable stainless steel shafts that are dishwasher safe.

Cleaning instructions vary by manufacturer and model, so check the exact equipment documentation rather than assuming every shaft can be washed in the same manner.

Inspect the Shaft & Blade Regularly

High-volume foodservice equipment should be inspected for blade damage, shaft damage, loose components, damaged electrical cords, unusual vibration, or other signs of wear.

Problems should be addressed before the machine is returned to normal operation.

Store Immersion Blenders Properly

Large commercial stick blenders can be awkward to store because of their long shafts.

Several professional models include or support wall-storage systems that keep the equipment organized and prevent it from being placed loosely on crowded work surfaces.

Immersion Blenders & Commercial Blenders

A well-equipped food-prep area may include both immersion and countertop blenders.

The immersion blender handles large pot-based work, while a countertop blender can be more convenient for smaller batches, beverages, and recipes designed for enclosed blending containers.

Browse our Commercial Blenders for additional options.

Immersion Blenders & Food Prep Tables

Immersion blender prep still requires a stable working area for containers, ingredients, utensils, and cleaned attachments.

Browse our Food Prep Tables when building or reorganizing a commercial prep station.

Immersion Blenders & Mixing Paddles

High-volume kitchens may use an immersion blender to puree a batch and a long mixing paddle for stirring foods that do not need additional blade processing.

The two tools complement one another rather than performing exactly the same job.

Building a Large-Batch Food Prep Station

A productive large-batch station may include stock pots, sauce pots, commercial ranges, an immersion blender, mixing paddles, prep tables, measuring tools, storage containers, and appropriate cleaning equipment.

Planning these items together helps the kitchen handle soups, sauces, gravies, and other batch recipes more efficiently.

Commercial Immersion Blenders for High-Volume Kitchens

When a stick blender is used several times every day, commercial construction, capacity, ergonomics, and serviceability become particularly important.

Choose equipment around the heaviest routine workload rather than only the smallest recipe the kitchen prepares.

Shop Commercial Immersion Blenders

Nishi Enterprise carries commercial immersion blenders, restaurant stick blenders, commercial hand blenders, heavy-duty immersion mixers, variable-speed stick blenders, large-batch immersion blenders, immersion blenders with whisk attachments, and professional food-prep blenders from Robot Coupe, Waring, and Dynamic.

The collection includes approximately 14, 16, 18, 21, and 22-inch commercial shaft options along with heavy-duty high-capacity machines designed for batches ranging from ordinary restaurant production to large institutional and commissary volumes.

Whether you need a compact commercial stick blender for sauces and soups, an 18-inch model for large stock pots, a variable-speed Big Stik for restaurant prep, a Combi blender with whisk capability, or a high-capacity Robot Coupe for institutional production, explore the collection above to compare shaft length, batch capacity, power, speed controls, attachments, and brand.

For related food-prep equipment, browse our Commercial Blenders, Food Blenders, Mixing Paddles, Food Prep Tables, and Food Prep.