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An immersion blender, stick blender, wand blender, hand blender, or Bermixer (after the brand name of professional models made by Dito-Electrolux) 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 "batere et mixe" (beats and mixes). 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. Home models are available in corded or cordless versions. Motor power rating ranges from about 120 W to over 600 W for a heavy-duty model. Domestic models may be supplied with a goblet or other accessories. Immersion blenders should be used with caution as not to harm any body parts, such as fingers.
|Wikimedia Commons has media related to stick blenders.|
- "Roger Perrinjaquet", Wikipedia (in German), 2018-05-19, retrieved 2018-10-08
- "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.
- "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.
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