Commercial Blenders
70 products
Commercial Kitchen Equipment
567 results
175 × 165 × 111mm
140 × 380 × 340mm
150 × 180 × 50mm
400 × 215 × 460mm
89 × 89 × 305mm
200 × 245 × 230mm
230 × 230 × 900mm
200 × 390 × 630mm
220 × 400 × 470mm
220 × 400 × 470mm
89 × 89 × 330mm
108 × 108 × 356mm
114 × 114 × 356mm
160 × 180 × 120mm
645 × 217 × 25mm
645 × 217 × 24mm
720 × 240 × 464mm
329 × 500 × 677mm
397 × 245 × 540mm
900 × 700 × 900mm
183 × 37 × 37mm
520 × 200 × 590mm
Commercial beverage equipment is the hub for preparing, dispensing, blending, chilling, freezing and serving drinks in hospitality venues.
Use this category when the beverage station needs a workflow decision before choosing between coffee, ice, blending, dispensing, juicing, urns or frozen-dessert equipment.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space and door clearances.
This range includes both refrigerated and non-refrigerated models, so check the cooling type on the model you choose along with the power supply it needs.
Allow the ventilation clearance the manufacturer specifies. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial beverage equipment that fits your budget, venue type and compliance needs.
Standards & Compliance
Beverage equipment is chosen by station role:
FAQ
A commercial blender, ice maker, hot water urn, and beverage dispenser cover most café drink menus.
Most do not. Only high-heat or grill-type appliances may require ventilation.
Yes—commercial units use metal drives, cooling systems and heavy-duty motors designed for continuous blending.
It is equipment used to make, chill, dispense, blend or support beverage service.
Choose by station role: make the drink, dispense it, provide ice, blend ingredients or support service.
Fridges, glasswashers, cup storage, ice bins, jugs, shelves and cleaning supplies often follow.
Why KW
KW keeps beverage planning tied to the counter: product menu, cup flow, water supply, ice demand, cleaning access and staff reach all influence the category choice before brand or model.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Beverage stations connect water, ice, cups, ingredients, waste and cleaning. Operator detail: mark the path from ingredient storage to cup hand-off; cramped cup storage or distant ice can slow a station more than the main appliance.
Common mistakes include choosing a drink appliance without planning water, drainage, ice storage, cup storage or cleaning access. Beverage equipment usually leads to undercounter fridges, glasswashers, shelving, bins, jugs, cups and cleaning chemicals.
Browse equipment
