Back-of-house immersion blending is an efficient way to prepare large-volume recipes like soups, salsas and creamy whipped potatoes in minimal time. And with a powerful yet lightweight machine like the Immersi-Prep™ 14 by Vitamix® Commercial, you can finish the job faster and with better results.

The Immersi-Prep™ 14 brings additional power, precision, and convenience to professional kitchens. It is an ultra-efficient, mid-capacity machine with an innovative design for faster, more consistent blends. It is made with time-tested Vitamix components for long-lasting performance and reliability.

This powerful immersion blender is easy to use, so both new hires and seasoned pros can create smoother blends in less time. With accessories like the Whisk attachment, it has everything fast-paced, professional kitchens need to succeed. 

Roasted Red Pepper Soup

Make a tangy, smooth red pepper soup, with a blending time of about 3 minutes for 15 gallons.

By: Steve Hosey

Yield: 15 gal.

Blend Time: 3 min.

INGREDIENTS:

  • 10 gal. Water
  • 35 Lbs. of Roasted Red Peppers, thoroughly drained (35 Lbs. = 11.5 #10 cans of Roasted Red Peppers  
  • 2.25 Lbs. of Minors Chicken Base
  • 7.5 Lbs. (3,400 g.) Tomato Paste
  • 2.9 Lbs. (1,320 g.) Roasted Garlic
  • 8 oz. Ginger Puree
  • 600 g. Kosher Salt
  • 48 g. Black Peppercorns

DIRECTIONS:

  1. Bring water up to a simmer.
  2. Add the Chicken Base, Tomato Paste, Salt and Peppercorns.
  3. Insert Immersi-Prep into the pot or steam kettle and blend at medium speed to incorporate the ingredients. If desired use the pot clip to secure Immersi-Prep while blending.
  4. Bring back up to simmer while adding in the Roasted Red Peppers and ginger.
  5. Blend for 2-3 min at high speed to refine texture and uniformity.
  6. Portion into holding containers and cool in refrigerator or blast freezer.

 

Green Tomatillo Salsa

Make three gallons of zesty and spicy tomatillo salsa with only 15-20 minutes of roasting and 1 minute of blending.

By: Steve Hosey

Container: 22 qt. square Cambro

Yield: 377 servings, 11.3 L, (3 gal.)

Blend Time: 1 min.

INGREDIENTS:

  • 6 cans crushed tomatillos [or #10], drained (reserve half of liquid)
  • 9 each (390 g) jalapeños, halved
  • 6 each (1.8 kg) yellow onion, peeled, quartered
  • 6 each (540 g) lime, peeled, halved
  • 1 cup (240 ml) vegetable oil
  • 3 Tablespoons (65 g) kosher salt
  • 12 bunches (1 Lb.) fresh cilantro

DIRECTIONS:

  1. Preheat oven to 400°F (200°C).
  2. On a large sheet tray, combine tomatillos, jalapenos, onion, limes, vegetable oil, and salt. Place into preheated oven and roast for 15-20 minutes. Remove from oven and cool completely.
  3. Place roasted tomatillo mixture with reserve liquid and cilantro into the 22 quart square Cambro container.
  4. Press and hold the on/off button. Increase to the highest speed while constantly moving the blade bell through the container for one minute, staying at least 4 inches from the bottom for optimal processing. Blend for 1 minute.