Evidence index · Blenders

Blenders, according to restaurant professionals

Only claims about blenders made by people we have grounds to call restaurant professionals. The unrestricted blenders evidence is on the blenders page.

restaurant professionals is a community we read.

3 people on record as restaurant professionals make 14 quoted claims about blenders across 3 sources. Membership is recorded with its own evidence — for a person by the trait they are on record holding, for a community by the source it was said in — and authority is scoped to blenders rather than to fame.

Which blenders do restaurant professionals recommend?

Endorsements and objections about blenders from restaurant professionals, together, strongest evidence first.

Vitamix blender

2 voices 10 claims 2 objections

17:39 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I've bought a lot of the other very expensive blenders and have found for various reasons that I didn't like them as well as just the I think I think the Vitamix is the standard by which all other blenders are measured for me the Vitamix is great

best in class Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

17:09 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I bought my Vitamix I bought my Vitamix gosh 30 years ago it's still cranking and I've tested it now and then I've worked it pretty hard and it's still just going strong I own several Vitamix blenders now and I stand by them firmly

durability Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites durability

Owned 30 years

16:09 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer earns commission on this

I'm a fan of the Vitamix blender I highly recommend the Vitamix blender if you have to choose which blender you're going to buy next I recommend the Vitamix blender and if you ever want to say that I sent you to buy your Vitamix blender you get a special price that's cool too

recommendation Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Dr. Doug Graham earns commission on this. Stated in the source: “if you ever want to say that I sent you to buy your Vitamix blender you get a special price that's cool too” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

What do restaurant professionals say about blenders in general?

Not a recommendation for a specific product: technique, materials and what to look for in blenders. Citable on its own terms.

17:34 supports Fallow Chef

It is worth it.

value Uses it professionally Inside a Real Restaurant Kitchen: What’s Actually Worth Buying (And What Isn’t)

17:34 supports Fallow Chef

Pretty versatile piece of equipment, but this is where we're making all of our quite often we make dressings in these just cuz it's quicker and easier just to batch it up, blend them, pour them out.

performance Uses it professionally Inside a Real Restaurant Kitchen: What’s Actually Worth Buying (And What Isn’t)

Cites versatility

27:46 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I'm using the immersion blender for the texture that I can create and not really worrying so much about nutrition

use-case fit Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites size and capacity

it's well worth trying the immersion blender because it will do it will do quantities that are essentially too small for a powerful blender like of Vitamix to even bother with I mean you put in small quantities and it ends up below the blades you can't even do it in a Vitamix and yet in an immersion blender you…

26:14 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I'm particularly fond of an immersion blender because it doesn't create the cavitation that down flux of air into the food you're drinking so it doesn't oxidize the food and it doesn't leave it full of full of air if you don't want it full of air sometimes there's things that you want to make lighter and fluffier…

performance Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites aeration, nutrient retention, size and capacity

if you take a glass of each Vitamix blend bananas and water immersion blend bananas and water same quantities of both pour them both into a cup and then or a clear glass and check them again in 30 minutes and check them again in an hour the immersion blender drink will be basically the same color as it was when you…

the nice thing about immersion blenders is they come in different sizes at our events we have an immersion blender large enough so that we can blend 10 gallons of soup all at one time and it does a great job 10 gallons that's a big pot there are even bigger ones than that and smaller ones in gradations all the way…

How do blenders score among restaurant professionals?

Computed only from claims about blenders by people we have grounds to call restaurant professionals, so the axes answer “according to restaurant professionals” rather than “according to everyone”.

Domain authority

1 recommender, weighted by demonstrated expertise in blenders. Weighted by expertise in this category, never by audience size.

Independent consensus

1 independent voice across 1 source. How many independent voices converge, unweighted.

Long-term ownership

no dated ownership reports yet. Volume and length of dated first-hand ownership reports.

Performance

1 performance claim. Claims about how well it does the job.

Value

no value claims yet. Claims about what it costs relative to what it does.

Repairability

no repairability claims yet. Claims about whether it can be maintained or rebuilt.

Community breadth

all evidence from a single community so far. How many distinct communities converge, rather than one echo chamber.

Recency of evidence

most recent evidence from 2017. How recent the evidence is. Old evidence is not wrong, just older.

Objections raised

no objections recorded. How much complaint is on the record. A high figure means the drawbacks have been stated and quoted, not that the thing is worse.

These are separate measurements, not components of a score. They are never added together, and there is no overall rating, because which of them matters depends on what you are buying the thing for. An axis that says no evidence means nobody has spoken about it, not that the answer is low.