I’m currently producing a chilled sauce from home using a Robot Coupe Blixer 4, and things are starting to scale, a few restaurants are now interested in stocking it.
The issue is capacity. The Blixer 4 is now too small, and I’m looking to upgrade to something in the 10–20L range that can still properly emulsify (oil-based sauce with herbs, not just chopping/blending).
The sauce has a texture similar to mayonnaise, but with the flavour profile and characteristics of a chimichurri (so it contains herbs and needs to stay smooth and stable).
I’ve tried stick blenders and standard blenders and they don’t give the same result, so I’m specifically looking for cutter mixers / bowl cutters / Blixer-style machines.
I’d prefer to keep production in-house for now (not looking at co-packers yet).
What machines are commonly used in commercial kitchens at this size range?
Open to brands other than Robot Coupe as well.
Any recommendations or real-world experience would be appreciated.
I have had at least half dozen food processors over 50 years. The best, by far, is the Robot Coupe. I have had two. I got my first as major present from my grandmother when I was in college. I had to get another after my divorce (the ex-wife got it).
Yes, very expensive. Lots of power, everything goes in a dishwasher, just works, indestructible. Your kids will be fighting on who gets to inherit it.
I have had disappointments with a variety of Cuisinarts and Kitchenaids over the decades. I really tried to like them but I alway lusted after my Robot Coupe. Finally a decade ago I splurged and got one again for me. No regrets.
If it makes you feel any better, I busted a few parts on my Breville Sous Chef using it to make pizza dough. And that's one of the higher end non commerical food processors. It was my fault for letting it run to long, but it wasn't like I ran it an extra 2 minutes, it might have been 25 seconds longer than I meant. I was able to order replacement parts, but if that food processor struggled, you're gonna have to get a Robo Coup or something high end for one that won't bog down too much.
You don't do longer kneeds with a food processor, I think even with something like the Sous Chef the recommendations I came across said don't run it longer than 60 seconds. When I used it properly, the dough came out really great with very little kneed time.
If you're set on using one, you should check FB Marketplace & Offerup for used Sous Chef, they're built like tanks. And can be found used for pretty good deals. Also, Breville includes a 20 year warranty on the motor.
I'll agree on robocoupe and Hobart, but waring shit is garbage. I've seen two relatively new waring blenders and a food processor die from normal use and they all kind of sucked before they died.
A robocoup will last years. I worked with one that was dropped so many times the plastic that the outside was made of was cracked in multiple places and the safety didn't work, and it would still do anything I wanted it too
Unless you are VERY rough with your possessions, you likely won't need replacement parts. They are available from multiple places online and in person (restaurant supply stores),however. Though they are not cheap
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Long-lasting powerhouse, but attachments are a pain to clean.
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