Offering extreme power and versatility for new menu creation and accelerated prep times.

Professional chefs and culinary schools around the world trust the Vita-Prep 3 for its exceptional power, versatility and performance. From chopping delicate ingredients to blending tough pures, the Vita-Prep 3 prepares each dish to perfection.

ESTABLISHMENTS

• Commercial food preparation operations including nursing homes & hospitals, restaurants, hotels, catering and schools

BEVERAGE OR CULINARY PREPARATION

• Food preparation that purees, blends, chops and grinds ingredients of varying density and thickness

FEATURES AND BENEFITS

3-HP Motor
Our newly-designed motor features improved thermal capabilities, providing the power and dependability required in the most demanding commercial kitchens.

Manual Controls
Variable Speed Control delivers a full range of precise textures, and the Start/Stop switch automatically returns to a neutral position, helping to prevent unintentional start-ups.

Advanced Cooling Fan
The advanced cooling fan provides optimum reliability during peak hours of operation.

Tamper
An included Tamper provides the flexibility to blend thick and frozen mixtures without stopping the machine.

Durable Container
Our durable BPA-free 64-ounce high-impact container comes with a removable lid plug, making it easy to add ingredients while blending.

From chopping delicate ingredients to blending tough purees, the Vita-Prep 3 is the ideal tool for supporting the demands of high-volume kitchens and processing difficult, back-to-back blends.

SPECIFICATIONS

• Designed for food preparation. Mixing, chopping, blending and pureeing.
• Variable speed control 1000 – 24000 RPM.
• Accelerator tool to push ingredients.
• 2.0 Litre container with wet Blade.Spare jugs VM1195 – Optional.
• 3+ peak HP* motor 1200 – 1500 Watts, 10 Amp.
• Australian plug
• Dimensions: 203(w) x 229(d) x 510mm(h)
• WARRANTY: 36 months Parts & 12 months Labour

SPOTLIGHT

I use the Vita-Prep because no other blender provides better consistency and textures.Chef Thomas Keller, The French Laundry