Ergonomic

• See-through lid to monitor processing from start to finish.

Dishwasher-safe

• Possibility of adding liquid or solid ingredients while Blixer is running.
• Central bowl locking system for easy assembly.
• Quick and easy lid attachment and removal.

Comfort

• New bowl handle design for an even better grip.
• Handle at the back of the machine easier to move machine around.
• Lid fitted with a seal so that it is totally leakproof.

Performance

• Stainless-steel, bowl-base blade assembly featuring new blade profile exclusive to Robot-Coupe, for homogeneous mixing and optimum cutting quality.
• Tall bowl shaft for proces- sing liquid ingredients.
• The pulse control keeps you in command and allows you to maintain the precision cut that you require.
• A patented blade assembly, an exclusive Robot-Coupe feature, gives perfect results for small or large quantities

Power

• Extremely powerful induction motor designed to withstand intensive use, thus ensuring a high level of reliability and a longer lifespan.

Hygiene

• All the parts can easily be removed, making the machine simpler to clean.
• Flat, easy-clean motor base.

Mini bowl

• Stainless-steel bowl with 3.5 litre capacity for the R 8 and 4-litre capacity for the R 10 / R 15 (an exclusive patented ROBOT- COUPE feature) can be used to prepare sauces in no time, and chopped condiments and carry out all types of last minute preparations.

Vacuum

• Machine pre-equipped to take vacuum ”sous-vide“ kit, simply attach the vacuum kit R-VAC®, patented by Robot Coupe, to the lid and connect to a vacuum pump.
• This vacuum kit, R-VAC®, allows liquids to be added while processing. Vacuum processing allows you to obtain better results by giving : longer shelf life retention of flavors fresh presentation and all naturally without additives.

R-mix function

• For mixing delicate ingredients together without chopping them up.
• Take advantage of the R-Mix function, with its reverse-rotation, 60-500rpm variable speed system, to mix wafer-thin slices of meat, incorporate whole crayfish tails in your terrines, dot your brioche cakes with raisins, fold in diced or cubed vegetables, etc.