A Complete Guide to Food Processors

Every cook knows the importance of their kitchen's equipment, every appliance makes a difference but every appliance also has its purpose. General purpose equipment such as the stove, prep table and various pots and pans are used for almost every dish that is prepared in the kitchen, but there is one specific appliance that most chefs forget to implement within their workspace and that is the food processor. As with most kitchen equipment, food processors come in both commercial and residential form, they're differenciated by price and quality. A typical residential unit is similar to a blender the only real difference is that attachments can be added and the blades changed so it can slice, blend and mix.

Most commercial food process machinery can be used for a myriad of purposes, they can be the workhorse of the kitchen because it can be used to puree soups, grind meat and knead dough with the proper attachments. It's a valuable and versitile appliance that doesn't take up as much space as having dedicated blenders and mixers, but there are also different types to the commercial food processors. It can be a batch bowl which collects food as processed and stores it in the bowl where it's processed. Then there is the continuous feed processor which allows the user to continuously supply the unit with food which is then dispensed into a separate container. And last is the buffalo chopper which is specialized to be heavier and sturdier to chop any food that is too hard for a standard bowl processor.

There are many different recepies that are made easier through the use of food process machinery, making puree is infinitely easier with a processor rather than cutting down pieces then mashing them by hand. This is done while also giving you enough space because of the smaller footprint of the processor, namely it doesn't take up as much space as a complete set of equipment that is required for blending mixing and cutting. However, if your kitchen does need a specific type of processor the buffalo chopper for example, if you need to cut large pieces of meat or if you need evenly cut vegetables faster than you would with a standard knife. Your chefs would also need to know the dangers of using such equipment since they could injure themselves if they aren't trained to operate such equipment and don't know which food might be dangerous to put in the processor.