Yes, chefs use food processors for jobs such as chopping ingredients, making sauces and preparing some doughs. The useful attachment and batch size depend on the recipe and the machine. A food processor helps with particular tasks; it does not replace every kitchen skill.
A small batch of herbs needs a different setup from a large amount of sliced vegetables. Chefs choose equipment around the work they need to do, the texture they want and the time available for preparation and cleaning.
Why Do Chefs Use a Food Processor?
A food processor can reduce repetitive preparation. Depending on its design and attachments, it can chop, slice, shred, mix or purée ingredients. Those functions can be useful for sauces, vegetables, pastry and other parts of a meal.
For example, Robot-Coupe describes its R 2 B cutter mixer for sauces, minced meat or fish, chopped herbs, ground nuts and kneading. That is a description of a particular commercial machine, not a promise that every home processor handles the same foods or workload.
The result still depends on preparation and processing time. Check the texture as you work. A recipe that needs distinct pieces can become a purée if it is processed too far.
Recommended Further Reading:
- Refrigerators and Fuses: Which Ones Have It?
- Reusing Old Blenders: What Are the Options?
- Resolving Blender Leaks
Can It Make Dough or Crush Ice?
Some food processors can mix or knead dough, but use a recipe and quantity approved for the machine. Processing does not remove the need for any resting, rising or other steps required by the recipe.
Do not assume a sharp blade can crush ice or handle any hard ingredient. KitchenAid notes that food processors are not typically suited to crushing ice or liquefying ingredients like a blender. Only process ice when the exact machine and attachment instructions expressly allow it.
A blender may suit a smooth liquid better, while a knife gives direct control over individual cuts. Choose the tool for the required result rather than expecting one appliance to do every job.
Which Food Processors Do Chefs Use?
Commercial kitchens need to match the machine to their workload. Compare its permitted use, working capacity, attachments, controls, cleaning requirements and service support. A powerful motor alone does not establish that a machine is suitable for continuous commercial use.
There is no universal 14-cup or 20-cup minimum for chefs. A smaller bowl can suit a small batch, while larger quantities may need a larger machine or several batches. The advertised bowl size is not necessarily the permitted amount for every food.
The Cuisinart DFP-14N manual, for example, gives different limits for chopped produce, sliced produce and dough. It also identifies that appliance for household use. Check the instructions for the actual model rather than treating a brand name or a large bowl as proof of commercial suitability.
Interesting Further Reading:
- Must Microwave Ovens Have a Turn Table?
- Is the Smell from a Deep Fryer Noticeable?
- Can Food Processors Be Used As Blenders? (Are They Better?)
- Can Food Processors Go In The Dishwasher? (Is It Safe?)
How Should You Use and Clean It Safely?
Blades can cause serious cuts. Keep hands and utensils away from moving parts, use the supplied food pusher where required, and leave safety interlocks intact. Switch off and unplug before removing parts or cleaning, and wait for the blade to stop.
Do not immerse the motor base in water or put it in the dishwasher. Follow the cleaning instructions for each removable part. Dishwasher-safe bowls or blades do not make the whole appliance dishwasher-safe.
For example, Cuisinart lists removable parts of its Custom 14 as dishwasher-safe and excludes the motor base. Other machines can have different care instructions.
Clean all food-contact parts as directed and let them dry before storage. Handle blades carefully and inspect bowls, lids and other parts for damage. Do not remove guards or safety parts to make cleaning easier.
