Restaurant kitchens handle countless food preparation tasks every day, from chopping vegetables and preparing sauces to shredding cheese and creating consistent batches of ingredients. When these tasks are performed manually, they can consume valuable prep time and require significant staff effort. A commercial food processor can help streamline many of these repetitive jobs while delivering more consistent results.
Commercial models are designed for professional foodservice environments and can offer configurations suited to different preparation needs. Depending on the model and compatible accessories, a food processor can chop, slice, shred, dice, mix, or puree ingredients, giving restaurants a versatile tool for daily kitchen prep.
The right equipment depends on what your kitchen prepares, how much food it processes, and how frequently the machine will be used. This guide explores the best uses for a commercial food processor in a restaurant and explains how different configurations can support everything from routine vegetable preparation to high-volume food production.
What Is a Commercial Food Processor?
A commercial food processor is a food preparation machine designed to help restaurants and other foodservice operations process ingredients more efficiently. Depending on its configuration, it can perform tasks such as chopping, mixing, slicing, shredding, dicing, and pureeing.
Most commercial food processors use interchangeable blades, discs, or other accessories to perform different preparation tasks. This versatility allows one machine to support multiple stages of restaurant prep rather than requiring separate equipment for every individual task.
Commercial models are also designed with professional kitchen use in mind. Restaurants may use their equipment repeatedly throughout a shift, so factors such as processing capacity, construction, accessibility, and ease of cleaning are important when selecting a machine.
What Can a Commercial Food Processor Do?
The exact capabilities of a food processor depend on its design and available accessories, but commercial models can support a wide range of restaurant preparation tasks.
Common applications include:
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Chopping vegetables and herbs
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Slicing vegetables
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Shredding cheese and vegetables
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Dicing ingredients
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Preparing sauces and dressings
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Making dips and spreads
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Pureeing ingredients
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Mixing certain food preparations
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Preparing ingredients in batches
Some models combine multiple processing configurations in one machine.
Why Do Restaurants Use Commercial Food Processors?
Food preparation is one of the most repetitive parts of restaurant operations. A commercial food processor can help reduce the amount of time employees spend performing routine tasks by hand.
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Reduce Repetitive Manual Prep: Speed up tasks like chopping, slicing, shredding, and sauce preparation while freeing staff for other kitchen duties.
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Improve Ingredient Consistency: Produce more uniform slices, shreds, and chopped ingredients for consistent cooking and presentation.
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Process Larger Quantities: Handle larger batches more efficiently and reduce the labor required for high-volume prep.
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Support Faster Kitchen Workflow: Prepare ingredients ahead of service and keep daily mise en place more organized and efficient.
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Perform Multiple Preparation Tasks: Use different blades, discs, and accessories to handle a variety of prep tasks with one versatile machine.
Bowl Cutter vs. Continuous-Feed Food Processor
Understanding the difference between bowl and continuous-feed configurations can help restaurants determine which type of equipment best matches their preparation style.
Bowl Cutter Food Processors
A bowl cutter processes ingredients inside a dedicated bowl. This configuration can be useful for batch preparation tasks such as chopping, mixing, and pureeing, depending on the model and blade configuration.
Bowl capacity is an important consideration. Smaller models can work well for restaurants preparing moderate quantities, while larger bowls can reduce the number of batches required during high-volume prep.
The Waring WFP11S and WFP11SW both feature 2.5-quart bowl configurations, making them suitable options for kitchens that need compact batch-processing equipment.
Restaurants requiring additional capacity can consider the Waring WFP14S 3.5-Qt. Bowl Cutter Mixer with LiquiLock® Seal System or the Waring WFP14SW 3.5-Qt. Bowl Cutter Mixer with Flat Lid and LiquiLock® Seal System.
For kitchens that need a 4-quart bowl-processing configuration, the Waring WFP16S 4-Qt. Bowl Cutter Mixer with LiquiLock® Seal System provides additional capacity while retaining a bowl-based design.
Continuous-Feed Food Processors
Continuous-feed food processors are designed to allow ingredients to be fed through the processing chamber rather than processing everything within a single batch bowl.
This configuration can be particularly useful for repetitive tasks such as slicing and shredding, where a restaurant may need to process a large quantity of ingredients in succession.
Combination models provide an additional level of flexibility by incorporating both bowl processing and continuous-feed functionality. This allows restaurants to select the processing method that best fits the task at hand.
The right configuration ultimately depends on what your kitchen prepares most frequently. A restaurant focused on sauces, dips, and batch preparation may prioritize bowl capacity, while a kitchen that frequently slices or shreds large quantities of ingredients may benefit from continuous-feed functionality. Operations with varied preparation requirements may find a combination model more useful.
Best Uses for a Commercial Food Processor in a Restaurant
A commercial food processor can take on many of the repetitive preparation tasks that occupy restaurant kitchen staff. The specific applications depend on the processor's configuration, blades, discs, and other compatible accessories, but the equipment can be particularly valuable when a kitchen needs to prepare consistent quantities of ingredients on a regular basis.
Here are some of the most useful applications.
1. Chopping Vegetables and Herbs
Chopping vegetables is one of the most common food preparation tasks in a restaurant. Onions, carrots, celery, peppers, garlic, and herbs may need to be prepared in substantial quantities before service.
Processing these ingredients with the appropriate blade can reduce the amount of manual knife work required while helping produce a more consistent result.
Bowl cutter models are particularly useful for batch-processing applications. A smaller restaurant or kitchen with moderate prep requirements might use a 2.5-quart model such as the Waring WFP11S 2.5-Qt. Bowl Cutter Mixer with LiquiLock® Seal System or Waring WFP11SW 2.5-Qt. Bowl Cutter Mixer with Flat Lid and LiquiLock® Seal System.
For kitchens that routinely prepare larger batches, moving to a 3.5- or 4-quart configuration can help reduce the number of batches required.
2. Slicing Vegetables and Other Ingredients
Consistent slicing can be important for both cooking and presentation. Restaurants may need to slice potatoes, carrots, cucumbers, cabbage, or other suitable ingredients for salads, sides, sandwiches, and other menu items.
A food processor equipped with the appropriate slicing disc can make repetitive slicing more efficient than preparing every ingredient by hand.
Continuous-feed functionality can be particularly useful for this type of preparation because employees can continue feeding ingredients through the machine rather than stopping to process each individual batch.
Combination models such as the Waring WFP14SC 3.5-Qt. Combination Bowl Cutter Mixer and Continuous-Feed with LiquiLock® Seal System can give restaurants the flexibility to handle both batch processing and continuous-feed preparation.
3. Shredding Cheese and Vegetables
Shredding can be another labor-intensive preparation task, particularly for restaurants that use significant amounts of cheese or shredded vegetables.
Depending on the compatible disc, a commercial food processor can help prepare ingredients such as:
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Cheese
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Cabbage
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Carrots
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Potatoes
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Other suitable vegetables
For pizza restaurants, for example, consistent cheese preparation can help streamline mise en place before service. Restaurants preparing coleslaw, salads, or other shredded-vegetable dishes can also benefit from faster preparation.
Continuous-feed models can be particularly practical when a kitchen needs to process a substantial quantity of ingredients in succession.
4. Dicing Ingredients
Some restaurant recipes require ingredients to be cut into relatively uniform cubes. Manual dicing can take significant time, especially when preparing large quantities.
A compatible dicing attachment can help restaurants produce more consistent pieces while reducing repetitive knife work.
The Waring WFP16SCD 4-Qt. Combination Bowl Cutter Mixer and Continuous-Feed with Nylon Dicing and LiquiLock® Seal System is specifically configured with a dicing capability in addition to its bowl cutter and continuous-feed functions.
For operations with greater processing requirements, the Waring FP2200 6-Qt. Combination Bowl Cutter Mixer and Continuous-Feed with Dicing provides a larger-capacity combination configuration with dicing.
Dicing capabilities can be useful for preparation involving vegetables and other ingredients supported by the equipment and selected attachment. Always verify the manufacturer's specifications before processing a particular ingredient.
5. Preparing Sauces, Dressings, and Marinades
Restaurants often prepare sauces, dressings, and marinades in batches. Combining ingredients manually can take time and may make it harder to achieve consistent results between batches.
A food processor can help combine and process suitable ingredients efficiently. Applications may include:
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Salad dressings
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Vinaigrettes
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Marinades
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Specialty sauces
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Pesto
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Other prepared condiments
Bowl cutter configurations are well suited to many batch-processing applications because ingredients are processed within the bowl.
For restaurants with different sauce and preparation requirements, having the appropriate processing blade and enough bowl capacity can make a noticeable difference in workflow.
6. Making Dips, Spreads, and Purees
Dips, spreads, and purees can require significant ingredient processing to achieve the desired texture. A commercial food processor can help restaurants prepare these items efficiently, depending on the recipe and equipment configuration.
Potential applications include:
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Hummus
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Salsa
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Guacamole
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Bean dips
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Pesto
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Vegetable purees
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Fruit-based preparations
For smaller batches, a 2.5-quart or 3.5-quart bowl cutter may provide sufficient capacity. Restaurants preparing larger quantities can consider a 4-quart configuration such as the Waring WFP16S 4-Qt. Bowl Cutter Mixer with LiquiLock® Seal System.
The goal isn't simply to process the largest quantity possible. Choosing a bowl size that matches typical batch requirements can help prevent unnecessary processing cycles while keeping the equipment practical for everyday use.
7. Preparing Large Batches for Restaurant Service
High-volume restaurants often need to prepare significant quantities of ingredients before service begins. A commercial food processor can help reduce the amount of time spent on repetitive preparation.
Large-batch applications may include:
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Vegetable preparation
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Sauce production
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Shredding cheese
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Preparing salad ingredients
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Catering preparation
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Banquet food preparation
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Commissary kitchen production
A larger machine can be particularly useful when staff regularly need to process multiple batches throughout the day.
For kitchens with especially demanding preparation requirements, the Waring FP2200 6-Qt. Combination Bowl Cutter Mixer and Continuous-Feed with Dicing provides the largest bowl capacity among the products featured in this guide.
8. Handling Multiple Prep Tasks With One Machine
One of the biggest advantages of a versatile commercial food processor for restaurants is the ability to perform different preparation tasks with the appropriate configuration and accessories.
A restaurant may need to chop vegetables in the morning, shred cheese for service, prepare a sauce for lunch, and dice ingredients for dinner. Instead of purchasing separate equipment for every task, a combination food processor can provide multiple processing options.
The Waring WFP14SC 3.5-Qt. Combination Bowl Cutter Mixer and Continuous-Feed with LiquiLock® Seal System combines two processing approaches in one unit.
The Waring WFP16SC 4-Qt. Combination Bowl Cutter Mixer and Continuous-Feed with LiquiLock® Seal System provides a larger 4-quart configuration for operations with greater capacity requirements.
For restaurants that also need dicing, the Waring WFP16SCD 4-Qt. Combination Bowl Cutter Mixer and Continuous-Feed with Nylon Dicing and LiquiLock® Seal System adds that capability to the combination design.
At the higher end of the range, the Waring FP2200 6-Qt. Combination Bowl Cutter Mixer and Continuous-Feed with Dicing can support kitchens that need a larger-capacity, multifunctional food preparation solution.
The key is to select equipment based on the tasks your restaurant performs most often. A multifunctional machine is most valuable when its different capabilities align with your actual menu and daily preparation routine.
When Does a Restaurant Need a Higher-Capacity Food Processor?
A larger commercial food processor may make sense when the existing equipment regularly creates preparation bottlenecks.
Signs that your kitchen may benefit from greater capacity include:
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Employees frequently process several batches of the same ingredient.
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Food preparation takes longer than expected before service.
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Large quantities of vegetables or cheese need to be processed daily.
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The restaurant handles catering or banquet orders.
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Customer volume has increased.
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The menu has expanded and requires more ingredient preparation.
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Staff regularly wait for equipment to become available.
For these situations, upgrading capacity can help reduce the number of processing cycles required.
Consider the Attachments and Functions You Actually Need
The versatility of a commercial food processor comes largely from its available processing accessories. Before purchasing a machine, identify the preparation tasks your kitchen performs most frequently.
Depending on the model, useful accessories and functions may include:
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Slicing discs
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Shredding discs
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Dicing attachments
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Processing blades
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Feed tubes
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Different bowl configurations
For example, a restaurant that primarily makes sauces and purees may place more importance on bowl processing, while a kitchen that prepares large quantities of sliced or shredded vegetables may prioritize continuous-feed functionality.
Always check which accessories are included with a specific model and which may need to be purchased separately.
Commercial Food Processor vs. Blender
Food processors and commercial blenders can both help restaurants process ingredients, but they are designed for different types of preparation.
A food processor is generally more appropriate for tasks such as:
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Chopping
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Slicing
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Shredding
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Dicing
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Batch mixing
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Certain pureeing applications
A blender is generally better suited to liquid-heavy preparations, smoothies, beverages, soups, and other applications requiring a finer liquid-based blend.
Restaurants with varied menus may benefit from having both types of equipment rather than expecting one machine to handle every preparation task.
Consider Available Counter Space
Commercial kitchens often have limited workspace, so physical dimensions should be considered before purchasing equipment.
Measure the area where the food processor will be placed and account for:
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Counter depth and width
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Clearance around the machine
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Access to controls
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Space needed for feeding ingredients
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Storage for bowls, blades, and discs
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Room for cleaning and maintenance
Combination models can be particularly useful when counter space is limited because one machine can perform several preparation functions.
However, greater versatility doesn't eliminate the need to plan the workspace. Employees should still have enough room to safely load, operate, unload, and clean the equipment.
Build the Food Processor Into Your Kitchen Workflow
A food processor delivers the most value when it becomes part of an organized preparation routine rather than being used only when staff fall behind.
Consider positioning the equipment near the primary prep area so employees can easily access ingredients and accessories. Establish consistent procedures for preparing ingredients, selecting attachments, processing batches, and cleaning the machine afterward.
Restaurants can also use scheduled prep periods to process ingredients before peak service. Preparing commonly used ingredients in advance can help reduce pressure on kitchen staff when orders begin increasing.
For larger operations, assigning specific preparation tasks to designated equipment can make the workflow more predictable. The goal is to use the food processor where it can eliminate repetitive work without creating additional movement or bottlenecks elsewhere in the kitchen.
How to Clean and Maintain a Commercial Food Processor
Food-contact components should be cleaned and sanitized according to the manufacturer's instructions after use. Regular cleaning helps prevent food residue from accumulating and supports proper hygiene in a busy commercial kitchen.
When maintaining a commercial food processor:
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Clean the bowl and other food-contact components after use.
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Remove and clean blades and discs according to manufacturer instructions.
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Clean feed tubes, covers, and other removable components as directed.
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Keep the motor housing protected from excessive moisture.
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Inspect blades, discs, seals, and other components regularly.
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Follow the manufacturer's recommended cleaning and maintenance procedures.
Regular maintenance can also help identify worn or damaged components before they interfere with normal operation.
Streamline Restaurant Prep With the Right Food Processor
A commercial food processor can handle many of the repetitive preparation tasks that take up valuable time in a restaurant kitchen. From chopping vegetables and shredding cheese to preparing sauces, purees, and diced ingredients, the right equipment can help make daily prep more consistent and efficient.
The best choice depends on how your kitchen operates. Smaller bowl cutter models can be practical for moderate batch preparation, while continuous-feed and combination configurations can provide greater flexibility for restaurants handling repetitive slicing, shredding, and other preparation tasks. Larger-capacity models may be better suited to high-volume kitchens that need to process substantial quantities.
American Chef Supply offers a selection of Waring commercial food processors in different capacities and configurations, giving restaurants options for a range of preparation requirements. By considering the tasks your kitchen performs most often, the volume you need to process, and the accessories required for your menu, you can choose equipment that fits naturally into your workflow.
Frequently Asked Questions
1. What is a commercial food processor used for in a restaurant?
A commercial food processor can be used for tasks such as chopping, slicing, shredding, dicing, mixing, and pureeing, depending on the model and compatible accessories. Restaurants commonly use them to prepare vegetables, cheese, sauces, dips, dressings, and other ingredients.
2. What foods can you prepare with a commercial food processor?
Commercial food processors can handle many suitable ingredients, including vegetables, herbs, cheese, and ingredients used in sauces, dips, dressings, and purees. The appropriate blade, disc, attachment, and processing method depend on the specific food and machine.
3. Can a commercial food processor chop vegetables?
Yes. Bowl cutter configurations can be useful for chopping suitable vegetables and herbs in batches. The appropriate processing method and capacity depend on the ingredient and manufacturer's recommendations.
4. Can a commercial food processor slice and shred vegetables?
Many commercial food processors can slice or shred vegetables when equipped with the appropriate discs or accessories. Continuous-feed configurations can be particularly useful for repetitive slicing and shredding tasks.
5. Can a commercial food processor dice vegetables?
Some models support dicing through compatible dicing attachments. For example, the Waring WFP16SCD and Waring FP2200 are combination models that include dicing capabilities. Always verify the manufacturer's specifications and recommended applications before processing an ingredient.
6. What's the difference between a bowl cutter and a continuous-feed food processor?
A bowl cutter processes ingredients inside a bowl and is commonly used for batch preparation. A continuous-feed configuration allows ingredients to be fed through the machine continuously and can be useful for repetitive slicing and shredding. Combination models provide both processing approaches.
7. What size commercial food processor does a restaurant need?
The appropriate size depends on your typical batch size, daily preparation volume, menu, and available workspace. Smaller restaurants may find a 2.5- or 3.5-quart model sufficient, while higher-volume operations may benefit from 4- or 6-quart configurations.
8. Can a food processor replace a blender in a commercial kitchen?
Not generally. Food processors and blenders are designed for different applications. Food processors are useful for tasks such as chopping, slicing, shredding, and dicing, while blenders are generally better suited to liquid-heavy preparations. Many commercial kitchens use both.
9. How do you clean a commercial food processor?
Clean and sanitize food-contact components according to the manufacturer's instructions. This generally includes the bowl, blades, discs, feed components, and other removable parts. The motor housing should be cleaned according to the manufacturer's guidelines without exposing it to excessive moisture.
10. What attachments should a restaurant look for in a commercial food processor?
The right accessories depend on your menu. Restaurants may want slicing discs, shredding discs, dicing attachments, processing blades, and appropriate feed components. Before purchasing, confirm which accessories are included and which are compatible with the specific model.