When you have a packed restaurant and dozens of orders to fill, you need equipment that can help you move faster and more efficiently When it comes to mixing and blending, most restaurants will choose between a blender and a food processor. While both of these machines are similar, there are some critical differences between the two. 

So, with that in mind, we want to break down what you can expect from both options. Depending on the nature of your restaurant and what kind of food you make, one will be much better than the other. Here’s what you need to know. 

Blender Basics

Chances are you have a blender at home. These devices are ubiquitous because they are so handy for a wide array of situations. However, most people use a blender to make smoothies or frozen drinks, such as margaritas. 

The reason that blenders are excellent at crafting beverages is because of the way they operate. A single mechanism at the bottom creates a vortex, pulling ingredients downward so that they can get blended. 

When talking about power and speed, blenders will usually have settings to increase the RPMs, but not much beyond that. There may also be a setting for crushing ice, but it depends on the manufacturer. 

Food Processor Basics

Although this machine will cut through whole ingredients like a blender, the results can be far different. Typically, you can choose between a variety of blades and settings to do different things. Because of this, you can create a more uniform effect with your food, particularly when chopping or shredding. 

Food processors can also come in a broader range of sizes, and they can come with various attachments. Overall, you have much more flexibility and versatility with a food processor than you do with a blender. 

Comparing Options: Which Model is Best?

To help you understand the difference between a blender and food processor, let’s look at the different ways you can use them. Hopefully, this guide will help you make the right decision for your kitchen. 

Cutting and Chopping

While a blender can cut and chop ingredients, its primary goal is to pulverize them into tiny pieces. By comparison, a food processor can be adjusted to provide uniform slices on whatever component you’re using. 

Winner: Food Processor


If the goal is to mix a variety of ingredients so that they blend together, a blender will be the best choice. Since it creates a vortex, each component will mix consistently. Some models can even be used for dough-making, although they will require a specialized attachment. 

Food processors can be used to mix ingredients, but the results are not as fluid as with a blender. For example, you may want to use a processor for salsas, since the mixture will be thicker and chunkier. 

Winner: Depends 


When it comes to things like shredding cheese, vegetables, or other items, a blender simply won’t do that. Food processors can come with an attachment for shredding. 

Winner: Food Processor

Purees and Smoothies

Here is where a blender really shines. If you sell smoothies, mixed drinks, or frozen beverages, the only way to get the right consistency is with a blender. Also, if you need to puree anything (i.e., tomatoes), most models have that setting built-in. 

Simply put, a food processor cannot work for smoothies and purees, since it won’t pulverize the ingredients. 

Winner: Blender


Technically speaking, both machines can grind items like nuts, seeds, and grains. However, a food processor will generate much more consistent results. That being said, blenders are often better at grinding ingredients into a fine powder, such as homemade flour. For things like nut butter, both options will work, but a food processor will be a little thicker and chunkier. 

Winner: Depends

Contact Texas Restaurant Supply

No matter what kind of food you need to prepare, you can find the right equipment at Texas Restaurant Supply. We have a wide assortment of blenders and food processors to meet demand. Give us a call today to see what we have in store.

Whether you’re a full-service bar or a restaurant that needs to keep bottled beverages cool, nothing is as crucial as a commercial bottle cooler. These handy machines can work wonders for your operation, delivering both efficiency and reliability. 

However, because restaurateurs have different needs, they need to make sure that they are choosing the right bottle cooler. So, with that in mind, we wanted to go over the top tips for comparing these machines. 

Why Use a Commercial Bottle Cooler?

If the goal of a bottle cooler is to keep beverages cold, why not use a full-size refrigerator or simply store drinks in the walk-in? As we’ll discover, there are plenty of benefits to buying one of these machines. Also, as long as beverage sales are a significant part of your business, these cooler will be so much more efficient and easy to use than any alternatives. 

Front or Back of House?

One of the most vital elements to consider is whether your bottle cooler will be customer-facing or not. Also, you may decide to have one or two in the front and a couple in the back. For example, the FOH coolers may have non-alcoholic beverages inside. 

As we go through the various components of commercial bottle coolers, be sure to keep in mind how it will be used. That will influence your decision more than anything else. 

Door Types

Typically speaking, if your bottle cooler will be in the front of the restaurant, then you want a glass door. This allows customers to see inside clearly, and it makes it easier to know when to restock. 

For coolers that will be behind the counter, you can choose between glass and insulated doors. The benefit of insulated doors is that they can be much more efficient, but it’s harder to tell when your supplies are running low. 

Another piece of the door to pay attention to is whether it opens on a hinge or slides. Sliding doors are excellent when space is an issue, as they can be placed almost anywhere with quick access. 

However, one potential problem is that the door may not get closed all the way, which can make it much less efficient. FOH coolers will experience this issue a lot more since customers won’t be as diligent as restaurant staff. 

Instead, it’s usually better to get doors with hinges since they will close automatically. As long as you have the space for them, there shouldn’t be any complications. 

Material - Stainless Steel vs. Vinyl

In a commercial kitchen, most equipment and prep tables are going to be made of stainless steel. When cared for properly, the material can last forever. So, it makes sense to buy a commercial bottle cooler the same way.

However, vinyl-covered coolers do exist, and they can sometimes be a better choice. The primary difference between the two is that vinyl coolers don’t scratch and scuff as easily. Also, they are usually darker colors, so it’s harder to get them dirty. 

Size Dimensions

No matter what, commercial bottle coolers are smaller than a standard fridge. However, the size of your cooler makes a considerable difference depending on where you put it. In many cases, restaurants have them behind the counter, which means that they have to fit within a specific space. 

For FOH models, you may have more space to put a unit, but keep in mind that you need ample ventilation around all sides. Also, if you have a larger machine where customers can get to it, there is more potential for theft or accidental messes. 

Finally, you want to make sure that the inside dimensions are suitable for your needs. Will you be putting mostly cans or bottles inside? What about oversized containers like wine and spirits? Overall, you need to maximize the cooler’s usable space, so plan wisely. 

Contact Texas Restaurant Supply

We have a wide selection of commercial bottle coolers for all situations. No matter how many beverages you need to store, we can accommodate you. Call us today to find out more and to see what we have in stock.

For most commercial kitchens, the electric deep fryer is the workhorse of the operation. From fries to mozzarella sticks to shrimp to a variety of other dishes, the fryer is one of the most vital machines you can have. 

However, while the electric deep fryer is not necessarily a complicated machine, not all fryers are built the same. So, if you’re looking to buy one for your new kitchen or restaurant, you need to understand how it works. 

So, with that in mind, we want to take a look at the top functions that an electric deep fryer should have. Also, before making a final decision, be sure to consider your specific needs. For example, some kitchens need multiple fryers to handle consumer demand throughout the day. 

Temperature Control

First and foremost, you have to be able to keep your oil at the proper temperature at all times. Most commercial electric deep fryers will have a knob setting, although some high-end models will use buttons. 

Typically speaking, the oil needs to stay between 350 and 375 degrees. As you can imagine, the hotter it is, the faster you can cook certain foods. However, although you can technically adjust the fryer temperature throughout the day, it’s usually better to hold it at the same temp. 

So, if you’re planning on cooking multiple items that need different heat levels, it’s worth it to buy a multi-use fryer or separate machines. Typically speaking, foods like french fries, onion rings, tater tots, and mozzarella sticks can all be fried at the same temperature. If you’re going to do chicken and fish, you’ll want the fryer at a higher heat so that you don’t have to cook them as long. 

Frying Capacity

When looking at an electric deep fryer, you will need to pay attention to the size of the fryer itself, as well as the amount of oil it can hold. Also, it will matter whether you can put one or two baskets in at a time. As a rule, commercial kitchens need two baskets so that they can cook different foods at once. However, if your menu has a limited selection of fried dishes, a single basket may suffice. 

Another thing to think about when looking at frying capacity is how much oil you’ll need to refill it. Since you’ll have to replace the oil regularly, the expense can add up when you have a massive fryer. Not only that, but it will take longer to heat up at the beginning of the day and during high-volume periods. 

Oil Filtration

One of the best ways to save money with an electric deep fryer is to filter and reuse the oil. While this tactic won’t work for more than a couple of days, it’s much more cost-effective than buying new oil every time. 

You can also manually filter the oil, but buying an oil filtration system will save time and labor costs. Best of all, these filters attach to the fryer itself, so you don’t have to go through too many extra steps. 

Typically speaking, when frying non-meat foods (i.e., fries and potato chips), you can reuse the oil over and over. If you’re cooking chicken, fish, or other meat items, you’ll want to replace it more frequently. If possible, get a testing kit to see when the oil is too degraded to use again. 

Other Considerations When Choosing an Electric Deep Fryer

Beyond the functions we listed above, you’ll want to think about these factors when comparing different fryer models. 

  • Energy Usage - it takes a lot of power to keep oil at 350+ degrees. Some models are more energy-efficient than others, but they might not be as powerful. If you have a high-use kitchen, you may not be able to choose an eco-friendly model. 
  • Cleaning and Maintenance - over time, food particles will collect in the filter and have to be cleaned out. Be sure to choose a model that’s easy to drain and flush out regularly. 
  • Ventilation - fumes from fryer oil can be dangerous and create a fire hazard if not appropriately ventilated. Some models have vents that will capture these fumes and send them outside. 

Contact Texas Restaurant Supply

We have a large selection of electric deep fryers, so give us a call today. No matter your needs, we can accommodate them. See what we have in store.