Commercial Food Processors

VC and Matador are the two that move most. Both cover the full range of food processing, including bone saws and meat slicers.

It is built to run all shift. A commercial food processor is bigger, faster and takes far more volume than a domestic model, and it will run most of the day without overheating or slowing down. A home machine will not last a week on a busy line.

Start with the job. Some models chop, dice and grate; others are dedicated pasta makers. Pick the one that does what you do most.

Then measure your bench and check it against the footprint on the product page. Bowl sizes run from 2 litres up to 4 litres and beyond, but a bigger bowl is not automatically better. If the machine only runs for twenty minutes a shift, the small one will do.

After that, look at the attachments. Extra blades for grating and pureeing make one machine cover more jobs, and that is usually worth paying for.

Last, look at how it is built and how easily it comes apart. We would go for high-grade 304 stainless steel, with blades and bowls you can pull out and wash properly. Check it has an emergency stop button.

Yes. These machines are built for high volume and made from heavier materials than a domestic model. They will run every day, and most come with a long warranty if something does go wrong.

Prices run a long way. Small bowl cutters, cheese graters and potato chip cutters start around $230 and run up to $2,600. The big high-capacity machines start around $6,300 and go up to $48,000.

Not much. Power draw varies by model, but it is low for the amount of food these machines get through, and they only run for part of the shift.

Yes, the larger ones get through a lot. Some of the big pasta machines turn out up to 5000 portions a day, which suits an Italian kitchen and pairs with pasta cookers. Vegetable cutters manage up to 3000 cuts a minute.

The limit on a batch machine is the bowl, and someone has to stand there and empty it. A continuous feed model keeps going on its own, so that is the one for long prep runs.

It depends on the model and the brand, and each one comes with its own instructions for assembly and care. The routine is the same though. Switch it off at the wall and wait until everything has stopped moving. Pull off every part that comes off and wash it in the sink in hot soapy water. Wipe down the body where food has splashed. Dry it all properly, then put it back together before it goes away.

Yes. Plenty of models dice, grate, puree and blend, which cuts down the number of appliances on the bench and the hours spent chopping. Pizza toppings, or salad to go straight into a salad bar fridge — one machine covers both.

You will see industrial food processor, professional food processor, restaurant food processor, commercial kitchen food processor and professional kitchen food processor used for the same kind of equipment. The name changes with the supplier and the region, not the job it does. Compare models on capacity, construction and the specification on each product page, and check the full commercial food processors range to see every option side by side.