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An immersion blender, also known as stick blender, mini blender, hand blender or wand blender, is a kitchen blade grinder used to blend ingredients or purée food in the container in which they are being prepared. The immersion blender was invented in Switzerland by Roger Perrinjaquet, who patented the idea on March 6, 1950. He called the new appliance "bamix", a portmanteau of the French "battre et mixer" (beat and mix).[1] Larger immersion blenders for commercial use are sometimes nicknamed boat motors (popularized by Emeril Lagasse and Alton Brown). Uses include puréeing soups and emulsifying sauces.
A stick blender comprises an electric motor driving rotating cutting blades at the end of a shaft which can be immersed in the food being blended, inside a housing which can be held by hand. Some can be used while a pan is on the stove. Immersion blenders are distinguished from worktop blenders and food processors that require food to be placed in a special vessel for processing. They are distinguished from hand mixers, which mix but do not chop.
Models for home and light commercial use typically have an immersible shaft length of about 16 centimetres (6.3 in), but heavy-duty commercial models are available with a shaft up to 53 centimetres (21 in) or more.[2] Home models are available in corded or cordless versions. Motor power rating ranges from about 120 W[3] to over 600 W for a heavy-duty model.[2] Domestic models may be supplied with a goblet or other accessories.
References
- ^ Calvera, Anna (2014-04-11). Formació del Sistema Disseny Barcelona (1914-2014), un camí de modernitat, La. Assaigs d'història local (in Catalan). Edicions Universitat Barcelona. p. 320. ISBN 978-84-475-3780-8.
- ^ a b "Hand (Stick) Blenders". KCM Catering Equipment. Retrieved 25 May 2016. A Web site listing a range of typical commercial models, with links to specifications pages.
- ^ "BAMIX HAND STICK BLENDER WITH MIXER, MINCER & BEATER". A catering equipment supplier. Retrieved 25 May 2016.
General references
- "The spin on sticks," by Janice Matsumoto. Restaurants & Institutions, March 1, 2000.Vol.110, Issue 6, page 95.
- "A Whirling Dervish That Dips Right Into Your Pot," by Amanda Hesser. New York Times, August 19, 1998, page F.3.
External links