Battle of The German Thermal Blenders: Heinzelmann CHEF-X V. Vorwerk Thermomix

At The Headland Hotel in Newquay, Cornwall, Executive Chef Gavin Edney and his team continually seek innovative methods to enhance their cooking processes and recipe development. A recent addition to their kitchen arsenal was the Heinzelmann CHEF-X, a professional-grade thermal blender designed for the rigorous demands of commercial kitchens.

When asked to trial the CHEF-X by The Chefs’ Forum, Gavin and his Head Chef, Frank Palmer had the excellent idea of carrying out a live comparison with their Thermomix, creating the same three signature recipes in both machines simultaneously.

Speaking of existing equipment used before trialling the CHEF-X Gavin said

“Before the CHEF-X arrived in our kitchen three months ago, we tended to use the Vitaprep for power and the Thermomix for functionality. Now we have both elements at our fingertips in the one piece of equipment.”

Exclusively available in the UK from SOS Catering Equipment, the Heinzelmann CHEF-X has been specifically engineered for professional kitchens, offering features that cater to the needs of chefs. Its robust construction and powerful motor ensure it can withstand the extreme wear and tear of a high-volume restaurant or catering business. The manual control panel allows for easy operation, making a busy service kitchen more efficient and productive. Additionally, the titanium-coated blade provides higher strength and resistance to corrosion, essential for daily, continuous operation.

In addressing the control interface, Chef Gavin said

“For me, its all about the buttons and the knobs, I love the manual controls on the CHEF-X and the plug and play ease of use. The team have nicknamed the CHEF-X ‘The Ferrari’ and this is because of the sheer power. When we compare the yield of both machines, we are producing consistently more with CHEF-X and it also looks very stylish in terms of design, which is great for our open kitchen.”

Talking about cooking processes, Chef Frank added

“We tend to use Vitaprep for power and Thermomix for functionality. The CHEF-X is a combination off all of these tools in the one machine and it enables us to streamline our cooking processes, combining several processes into the one, powerful and highly efficient device.”

In a series of tests, Chef Gavin Edney and his team prepared taramasalata, green oil, and sweetcorn purée using both the CHEF-X and the Thermomix, a popular kitchen appliance known for its multifunctionality. The results were telling: the CHEF-X not only produced smoother and more consistent textures but also did so in less time compared to the Thermomix. This efficiency is crucial in a high-paced kitchen environment where time and consistency are paramount.

The CHEF-X’s versatility extends beyond these recipes. Its ability to handle a wide range of tasks—from chopping and blending to cooking and emulsifying—makes it an invaluable tool for any kitchen team.

The integrated LED light within the transparent cap provides excellent visibility, allowing chefs to monitor the contents of the bowl closely during operation, enhancing precision and control.

Gavin continued

“The LED light is a useful feature on the CHEF-X, especially for monitoring emulsification. Its great to be able to see the shine develop on silky taramasalata, check the texture of sweetcorn puree or assess whether your green oil is dark enough.
“We have many blenders across three kitchens and they are almost always in use, with a queue forming at peak times. The CHEF-X has massively sped-up our processing times.”

Chef Gavin’s observations of the CHEF-X reflects a broader trend in the culinary world, where professional kitchens are increasingly turning to specialised equipment designed to meet their unique demands, especially given the chef shortage and restricted labour as a result – Any piece of equipment that speeds up kitchen processes is welcomed with open arms.

Chef Frank continued,

“The CHEF-X’s superior performance in emulsifying taramasalata, blending our signature green oil using the heat latent heat as it cools, not to mention the easy creation of sweetcorn purée further underscores its potential and versatility to become a useful member of the kitchen team in restaurants aiming for excellence in both efficiency and quality.”

“I also found that when comparing the yield of both machines in making sweetcorn purée, he was consistently producing a greater quantity of product with CHEF-X. In making green oil, both machines produced a good end product, but the CHEF-X achieved the desired consistency in less time than the Thermomix, further demonstrating efficiency.”

As The Headland Hotel continues to delight guests with its seasonal and sustainable menus, the integration of advanced kitchen tools like the Heinzelmann CHEF-X ensures that each dish meets the highest standards of taste, texturisation and presentation. This commitment to innovation and quality solidifies The Headland’s reputation as a leading destination for food, celebrating local suppliers and seasonal produce.

To sum up the live equipment test, Gavin concluded

“Both CHEF-X and Thermomix are fantastic machines. Controlling our costs in 2025 is more prevalent than ever before. The CHEF-X for me has combined two key pieces of equipment into one, thus saving us money on machinery and space. The CHEF-X has the power of the Vitamix with the functionality of the Thermomix. The Chef X seems much more durable and built to cope with the vigorous use in a professional kitchen. I look forward to seeing how the CHEF-X continues to perform.”

For more information on arranging a demonstration of the rather fabulous Heinzelmann CHEF-X in your kitchen, contact sales@soscateringequipment.co.uk or call 020 8531 8543.

To book your stay at Headland hotel, sample Gavin and Franks delicious food and take in the beautiful vista of Fistral Beach in Cornwall visit: www.headlandhotel.co.uk

Photography & film by Carlos Farinha