Electrolux BMK350T45

rod length - 453 mm, mains power: 230 V, 50/60 Hz, 0.35 kW

Electrolux BMK450T45

rod length - 453 mm, mains power: 230 V, 50/60 Hz, 0.45 kW

Electrolux BMK450T55

rod length - 553 mm, mains power: 230 V, 50/60 Hz, 0.45 kW

Electrolux BMX350T35

rod length - 353 mm, mains power: 230 V, 50/60 Hz, 0.35 kW

Electrolux BMX350T45

rod length - 453 mm, mains power: 230 V, 50/60 Hz, 0.35 kW

Electrolux BMX450T45

rod length - 453 mm, mains power: 230 V, 50/60 Hz, 0.45 kW

Electrolux BMX450T55

rod length - 553 mm, mains power: 230 V, 50/60 Hz, 0.45 kW

Electrolux BMX550T45

rod length - 453 mm, mains power: 230 V, 50/60 Hz, 0.55 kW

Electrolux BMX550T55

rod length - 553 mm, mains power: 230 V, 50/60 Hz, 0.55 kW

Electrolux BMX660T55

rod length - 553 mm, mains power: 230 V, 50/60 Hz, 0.66 kW

Electrolux BMX660T65

rod length - 653 mm, mains power: 230 V, 50/60 Hz, 0.66 kW

Electrolux BMXU350

mains power: 230 V, 50/60 Hz, 0.35 kW

Electrolux BMXU450

volume - 150 l, mains power: 230 V, 50/60 Hz, 0.45 kW

Electrolux BMXU550

mains power: 230 V, 50/60 Hz, 0.55 kW

Electrolux BMXU660

mains power: 230 V, 50/60 Hz, 0.66 kW

Electrolux BMXUP350

mains power: 230 V, 50/60 Hz, 0.35 kW

Electrolux BMXUP450

mains power: 230 V, 50/60 Hz, 0.45 kW

Electrolux SMT20W25

rod length - 200 mm, mains power: 230 V, 50/60 Hz, 0.25 kW

Electrolux SMT25W25

rod length - 250 mm, mains power: 230 V, 50/60 Hz, 0.25 kW

Electrolux SMVT20W25

rod length - 200 mm, mains power: 230 V, 50/60 Hz, 0.25 kW

Electrolux SMVT25W25

rod length - 250 mm, mains power: 230 V, 50/60 Hz, 0.25 kW

The use of hand mixers in a professional kitchen facilitates a variety of culinary procedures - mixing, creating a uniform mass from different kinds of products. With an immersion mixer it is easy to prepare sauce to any dish, caulis, knead the dough for donuts, pancakes, fritters. Immersion blender is designed specially for quick conversion of products into a homogeneous mass (mashed potatoes). For example, the preparation of cream soup takes just several actions instead of multiple operations (you need just to “pulse” already cooked soup for a few minutes). For a restaurant whose menu includes meat and fish dishes is of great importance a possibility of making sauces. This quite equipment is very compact and can be used even by a beginner, herewith, you get higher labor productivity and great rates of service.