High-Performance Blenders: What's the Big Deal?

If I had a dime for each and every time I actually was asked at one of my roadshows, "What's so great about the Blendtec? " or "Why is this a lot better than the blender I actually have?, " We wouldn't actually have to market the much things. These and others like them are certainly reputable questions - usually asked of me personally after seeing a price tag of practically $400 on something that looks not a great deal unlike any regular household blender you see in stores almost everywhere. Generally, my answer is the fact with any well-made high-performance mixer, your money is generally being spent on superior horsepower, which is directly accountable for both its versatility and the more healthy results it produces.

Before I get into more details relating to this, however, I'd like to get this disclaimer: I feel rather than an engineer, doctor, nutritional scientist, or dietician. What We am is a guy who is extremely experienced in using top-of-the-line blenders. Certainly I understand enough to discuss them, but understand my expertise is in how to use them, not in the executive that goes into making them, nor the science behind the outcomes they produce.

A fast Note on Hp

When I communicate of high-performance food processors, I am referring to those that contain at least a 2 peak horsepower-rated motor which will deliver a minimum of at least 1 true horsepower of mechanical energy. Hp is simply a term used as a standard way of measuring of power - in cases like this, the strength of an electric appliance. A blender's horsepower rating (what is marked on the device and/or advertised by the manufacturer) is most often used to describe its power output capacity. However, its true performance power is ultimately determined by calculating the durability (amperage) of the electrical current coming into the machine plus factoring in efficiency loss in converting the electrical energy into working energy (for example, how well the device cools itself during continual usage). just one

Without getting bogged down in the engineering minutiae, generally a blender does not run constantly at its outlined horsepower rating (although it certainly can for brief periods - at start-up, for example). Rather, a well-built mixer will usually deliver 60% to 75% of listed maximum HP in constant performance power - one 2 to 1. 5 horsepower for a 2 peak horsepower food blender, for example. And this is what is very important. A new blender that provides this type of actual power (over one HP) is not only infinitely more diverse than one you needed pick up at a local department store, but is also perhaps the greatest instrument we have in extracting the maximum available health properties our complete foods afford us.

Diversity

In my shows at wholesale golf clubs I demonstrate as many different uses for the blender ?nternet site possibly can, but very often it's a customer who will expose to me one or more use for it that I'd never previously considered. A single gentleman in Raleigh, New york, wanted it especially for making his own dog food out of poultry - bones and all. Another in Orlando, Florida, wanted to know if it could be used to make pulp for his paper-making hobby. A lady in Asheville, North Carolina, delivered to me a bag of what appeared as if nothing but rocks and sticks and asked if we could put them in the mixer. After grinding those to dust her search was finally over for the machine she'd been looking for to make the Chinese herbal supplements she prescribes with her natural healing practice.

With their design, is actually the power of these machines, as well as the knife speeds they create, which allow them to be put to use in the manners mentioned above. These features are also directly in charge of the more "practical" uses people find for them at home. With an ability to spin and rewrite at over twenty-five, 000 rpm (RPM), the blades of these blenders and ingredients spinning against them can together create enough friction to make a hot soup (it's actually possible to boil liquid in these machines, though for nutritional reasons you certainly more than likely need to do this with soup). Using significantly less blade speed (and, hence, creating much less friction), but utilizing their considerable torque (the force that turns the cutting tool through resistance), these same machines will turn the right ingredients, including large quantities of snow and/or frozen fruit, into a perfect soft-serve ice cream reminiscent of those sold in restaurants and frozen fat free yogurt shops everywhere.

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