| Vita-Prep
3® Professional Blender: |
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| The Professional Chef's Power Tool |
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How many professional blenders have you
gone through in your kitchen? Inhaling the distinctive smell of
burning gears, you watch the potatoes and leeks of your prized vichyssoise
soup become a lumpy mess. Strands of eggplant clog the blender while
making baba ghanoush, and the blades come to a complete standstill.
Your lime coriander sorbet ends up as soup with chunks of coriander.
The lifespan of the average professional blender is brief; its performance
underwhelming. That’s why top chefs who require a reliable
workhorse when it comes to blending the smoothest soups, purees
and sauces consistently turn to Vita-Prep.
Top Choice of StarChefs and Rising
Stars
 Other
top chefs in the industry have made the Vita-Prep a permanent fixture
in their kitchens. One of its biggest fans, Daniel Boulud, calls
the machine “flawless.” Charlie Trotter uses the Vita-Prep
professional blender to bring out flavor: “The Blades spin
at 240 miles per hour so when I toss in basil and spinach, then
drizzle in the oil, it just pounds the flavor in.”
Besides being a top choice among celebrity chefs, many of StarChefs.com’s
Rising Stars, who are recognized for their innovative culinary
techniques and envelope-pushing ideas in the kitchen, are using
the power of the Vita-Prep to develop unusual textures for their
dishes.
Rising Star Chef Gabriel
Bremer of Salts in Boston considers his Vita-Prep professional
blender the “centerpiece of equipment” in his kitchen,
using it for daily preparation of soups and emulsions. Bremer also
uses the Vita-Prep to liquefy beets. Then, spreading a thin layer
of the liquid on a baking mat, he bakes the liquid off at a low
temperature to create beet paper. Rising Star Chef Todd
Stein of mk in Chicago prepares vegetable purees in
his Vita-Prep professional blender and uses them in place of sauces
for healthier eating.
The Vita-Prep professional blender is not just an essential tool
for chefs, but for pastry chefs as well, giving them the power to
create perfectly homogenized textures. Boston Rising Star Pastry
Chef Rick
Billings of Clio relies on it for his agar-based sauces
– “you need a powerful blender to get the gels to be
totally smooth.”New York Rising Star Pastry Chef Sam
Mason formerly of wd-50 says bluntly, “I couldn’t
live without my Vita-Prep – nothing else works.”
| FEATURES |
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Variable speed control allows ingredients to be chopped, blended,
ground and puréed at exactly the correct speed.
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With its ≈3 peak horsepower, the Vita-Prep motor has the power
to grind rice, grains, beans and pasta into fresh flour.
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The precision-hardened stainless steel blade quickly purees,
blends and chops even the densest mixtures.
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The 2-liter, durable container is ideal for constant use in
a commercial kitchen. |
To learn more about the Vita-prep Professional Blender and other
products, visit www.vitamix.com/foodservice.
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