Short answer
A batch bowl processor chops, mixes and purees inside a closed bowl, which suits sauces, dressings, pesto and fillings. A continuous feed processor pushes food past a spinning disc and out into a separate container, so it slices, shreds, grates or dices large volumes without stopping. Many commercial models accept both a bowl and a continuous feed head.
If most of your prep is slicing and shredding vegetables or cheese, a continuous feed unit or a dedicated vegetable slicer saves the most labour. If it is purees and emulsions, a batch bowl does the job, and larger kitchens may add a bowl cutter for big batches.
Dicing and julienne cuts need specific discs and grids, sold separately for many models, so check which cuts come with the machine and which are accessories.
Updated · By Norpex