







Estimated delivery
from Friday 10 April
Order within 16h 45min
Easy returns
Until 10 May 2026
Professional Cutter-Blender
The Blixer® 20 combines two essential functions in one high-performance appliance. This professional solution meets the demands of restaurants, institutions, and healthcare facilities by ensuring preparations of exceptional fluidity and consistency. Create textures adapted to specific dietary requirements while preserving the flavor and nutritional quality of foods. Transform your raw or cooked ingredients into smooth and homogeneous preparations, from starters to desserts, with remarkable precision.
20-Liter Stainless Steel Bowl
The 20-liter stainless steel bowl allows preparation of 15 to 65 portions of 200g per cycle. Ergonomic handles facilitate handling during large-scale production. The micro-serrated blade knife, adjustable and removable, ensures perfect granulometry. The exclusive scraper arm system maintains constant homogeneity throughout the process.
Technical Specifications
| Motor Power | 4,400 W |
| Rotation Speeds | 1,500 and 3,000 rpm |
| Pulse Function | Yes |
| Texture Control | Precise |
| Dimensions | 380 × 630 × 780 mm |
| Lid | Large Vision transparent with watertight seal |
| Power Supply | 400 V three-phase |
| Weight | 72.8 kg |
Operational Advantages
Speed of Execution: Rapid production of modified textures without compromising quality. Total Versatility: Suitable for hospital kitchens, caterers, restaurants, and institutions. Impeccable Hygiene: Removable components dishwasher-safe. Guaranteed Longevity: Asynchronous motor designed for industrial pace. Maximum Profitability: Processing of large volumes in record time.
The Blixer® 20 transcends the simple status of equipment to become a strategic partner for your kitchen. Whether developing gourmet menus or respecting strict dietary constraints, this appliance positions your establishment at the pinnacle of culinary excellence. Optimize your productivity and the quality of your preparations with the Blixer® 20.
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