Waring WSB70 Big Stix Immersion Blender 21 in Shaft

Overview

A soup cook working a floor kettle gets a stick blender with a shaft long enough to reach the bottom of a deep vessel. The motor body carries a rubberized grip plus a second handle, and the sealed shaft pulls off for washing after a submerged run.

Reach and volume are what a large kitchen buys here: a kettle of stock gets blended without transferring a single ladle. Bulk is the limitation, since the shaft adds length that needs storage space and the unit is heavy enough that the second handle is a necessity, not a comfort feature.

Who it's for

A commissary or institutional kitchen where a batch is measured in tens of gallons and the vessel is deep. Line cooks running it hands free on the continuous setting should plan for two-hand lifting between vessels. Any kitchen whose largest pot is a stock pot does not need this much shaft.

Pros and cons

Performance notes

Pureeing a deep batch comes down to the blade turning fast under load, and the horsepower rating prevents the motor from bogging in batter. A sealed shaft lets the head stay submerged for the whole run without liquid reaching the drive. On continuous operation the cook steers the head through the kettle, so the result depends on moving it evenly rather than on trigger pressure.

Specifications