Omcan BL-CN-0559 Immersion Blender Power Head/ Variable Speed Control

Driven by a 1 HP / 0.75 kW motor, the Omcan BL-CN-0559 Immersion Blender Power Head/ Variable Speed Control runs from 3,000 to 12,000 RPM under variable speed control, handling everything from gentle whisking to aggressive purée work. Capacity rating is 50 to 100 liters (53 to 106 quarts), which is the right tier for stockpot soups and sauce production.

This SKU is the power head only; shafts and whisks sell separately, including a 9.5-inch beater, 14.75-inch short shaft, 17.75-inch medium shaft, and 21-inch long shaft. Pick the shaft length to match the deepest pot the unit will work in, since a too-short shaft splashes and a too-long shaft is unwieldy in shallow vessels.

Catering operations, hotels, hospital and institutional kitchens, large restaurants running batch soups and sauces, and any commissary blending in the 50-100 liter range use this format. The variable speed gives gentle starts that prevent splash on hot product, then ramps up to full RPM for finishing.

Single-speed immersion blenders splash hot product on the start and finish, which is both a burn hazard and a yield loss. Variable speed lets the operator dip into the product at low RPM, ramp up smoothly, and back down before pulling the head out. Browse other commercial food preparation equipment to round out the prep station.

Power off and unplug, separate the shaft from the power head, and clean the shaft and blade in the dish machine or three-compartment sink. Wipe the power head only with a damp cloth and food-safe sanitizer; never submerge the motor unit in water. Air-dry components fully before reassembly to prevent moisture in the motor housing.

Yes, follow these to keep the unit running and operators safe: * Never submerge the power head in water or any liquid; only the shaft is submersible. * Always start at low speed in product to prevent splash, especially with hot liquids. * Do not run continuously beyond manufacturer-rated cycle time; let the motor cool between batches. * Use the right shaft length for the vessel; short shafts splash, long shafts catch on pot bottoms. * Match the shaft and whisk attachment to the application; whisks are not for purée work.

Yes, the unit handles hot soup, stock, and sauce work directly in the cooking vessel, which saves the transfer step that batch blenders force. Start at low speed and ramp up gradually to manage splash. For stationary batch blender alternatives suited to cold drinks and frozen ingredients, browse our commercial blenders range.