Performance and Specifications
Q. What's special about the additional dry container offered with the Vitamix TNC?
A. The first container's blades are ideal for processing “wet” foods, like juices, soups and frozen treats. The second container has blades specially designed for grinding whole grains and kneading bread dough. What's the difference? The wet blades pull food through the blades during processing. The dry blades push foods up and away, making it the better choice for dry grinding or kneading sticky dough.
Q. How can the same machine cook soups AND freeze ice cream?
A. High-speed blade action is the secret to friction cooking and making frozen treats in the Vitamix machine! For frozen treats, the high-performance hammermill and cutting blades crush frozen ingredients and release coldness. Vitamix processing is so fast, there is no time for melting and the mixture refreezes itself. For cooking soups, the blade speed builds a friction heat that can bring fresh ingredients to boiling in 4-6 minutes.
Q. What is the difference between home and commercial units?
A. Commercial blenders are designed for high volume restaurant/bar operations and they perform specific drink and or food preparation tasks repeatedly. Commercial units have a 3 year warranty on parts and 1 year on labour. Household units are designed for a wide variety of operations. Household blenders come with a seven-year warranty, recipe book and an instructional DVD. Most Vitamix machines share the same high-performance motor and patented blade design.
Q. Is it normal for the container to move slightly on the motor base when you start the machine?
A. Yes, it is normal for this to happen as the coupling is aligning with the drive socket.
Q. Why does my machine smell like it’s burning?
A. Although all motors are tested at the Vitamix factory, heavy use will cause further curing of the motor windings. This curing gives off a burning smell and is typical for wound motors. This smell will quickly dissipate after a few heavy uses. In addition, the Vitamix motor is designed to protect itself from overheating. If the motor should overheat, it may emit a burning smell.
Q. Why did my machine stop while I was blending a thick smoothie, peanut butter, hummus, or other thick mixture?
A. The machine stopped because its thermal protector sensed that the machine was about to overheat. Turn the power switch off for up to 45 minutes, allowing the machine to cool down or reset. Reset time will be extended if high room temperatures exist. To reduce the reset time, unplug the machine, remove the container, and blow air into the center section of the bottom of the base with a hair dryer on the cool setting.
Below are some tips to prevent overheating when processing thick mixtures with a Vitamix TNC 5200. If these suggestions do not improve the performance of your machine, please contact Customer Service.
Check Your Speed
When starting the machine, make sure the switch on the left is down and the Variable Speed Dial is turned to 1. Turn the machine on, turn the Variable Speed Dial from 1 to 10, and flip the switch to High within five seconds. The Vitamix machine performs best on High speed to pulverize food and process thick mixtures.
Check Your Quantity
Processing cooked potatoes, cooked rice, or cooked beans creates a heavier than normal load on the machine. You may want to consider reducing the food quantity placed in the container by half (depending on how much food you started with) and possibly adding a bit of liquid.
Follow Order of Ingredients
Place ingredients into the container in the order listed in your Vitamix recipe. If working with your own recipe, start with the most liquid ingredients first (water, juice), followed by softer ingredients (tofu, yogurt), then juicier fruits and vegetables (grapes, cucumbers), firmer fruits and vegetables (apples, carrots), frozen ingredients (frozen berries), and finally ice. If you use protein powders, they should follow the ice.
Use the Tamper Effectively
If ingredients are not freely circulating, the tamper can be used to improve the flow of food. While the machine is running and with the lid firmly in place, insert the tamper through the lid plug opening and hold it in one of the corners of the container. As the food travels around the side of the container, the tamper directs it right into the blades. If there is an air pocket around the blade, the tamper will release the air pocket and create a continuous flow of food through the blades.
Q. Why is my container cloudy or stained. How can I clean it?
A. The minerals from fruits, produce, and leafy greens can cause a film on your container. We recommend pouring one cup of white vinegar into the container and filling it half-full with warm water. Let the container soak in an upright, standing position for several hours, then pour the contents out and use a soft pot scrubber to clean the inside of the container. Be careful while cleaning around the blade assembly as the blades are sharp.
Q. What are the measurements of the Vitamix machine?
A. Dimensions are 52cm tall, 18.5cm wide, 22.25cm deep. The TNC weighs 4.95kgs.
Q. What are the specifications of the motor?
A. The motor is an open frame brush universal with a 2 peak motor horsepower rating, 220-240 volts, 50 hz, 1200 watts.
Q. What prevents the Vitamix machine from burning out like other “blenders”?
A. The Vitamix machine is built with a high efficiency radial cooling fan and has a built-in thermal protection system to prevent overload and burnout.
Q. What is the blade tip speed?
A. The blade tip speed is 18 km.p.h. to 386 km.p.h.
Q. What is the variable speed control dial for?
A. Our unique variable speed control dial enables the Vitamix TNC to perform 52 kitchen tasks without attachments. It chops, grinds, whips, blends, freezes, cooks, stirs, purees and so much more.
Q. How much will the container hold?
A. The container will hold up to 2L. The Vitamix machine can process as little as 150ml and as much as 2L.
Q. How long is the cord?
A. The Vitamix machines feature an extra long 6 foot, 3-prong safety cord with a special hideaway feature that keeps the unused cord safely stored under the motor base.
Q. How can I tell if my machine is under warranty?
A. If you do not have your receipt, contact Customer Service at 07 3376 7630. Please have your serial number available.
Q. What exactly is the difference between the Vitamix TNC (5200) and the Vitamix TNC (5000) machine?
A. A lot! First, the Vitamix TNC (5200) has an all-new container that is made of an all-new material just developed this year by Eastman called Tritan™. Tritan is a copolyester, which is as strong and durable as polycarbonate, yet was formulated without BPA. The container also features improved sound damping during certain operations and improved chemical resistance with regards to cleaning compounds. There is also a new no-drip spout on the new container.
Complementing the new container are functional upgrades and exciting designer touches. The new easy-to-remove lid with “flaps” makes for smoother operation and a new twist-off lid plug means that it's easier—and safer—to add ingredients for recipes like chunky soups. What's great is that the plug (also made of Tritan) is conveniently marked with measurements. New design elements include an ergonomic comfort-grip handle that not only feels good, but looks good, too. The switches and dial have also been upgraded to a soft-touch look and feel and the label adds a touch of elegance to the classic Vitamix look.
At the heart of the Vitamix TNC (5200) is a new and more efficient 2 peak horsepower motor. This motor has been custom-designed—just for Vitamix—to run substantially cooler when processing the heavier-than-normal mixtures such as peanut butter and ice cream, two favorite Vitamix recipes..
The Vitamix TNC (5200) comes with some all-new bonus gifts, too. The all-new “Let's Get Started!” cooking class on DVD is TV cooking show quality with a great hostess. The DVD is really enjoyable to watch, start to finish. The DVD does feature convenient view buttons, however, so you can easily access a particularly recipe you would like to see. The food photos are superb, the recipes are easy and delicious, and the hints really come in handy!.
The “Getting Started” guide, the companion cookbook to the DVD, is all-new, too - and it’s already getting rave reviews. Again, you get gorgeous photos and super-easy instructions for all the recipes found on the DVD - and more!.
The “Whole Food Recipes” cookbook has a new look, too, and the many of the recipes have been updated and improved, fresh from the Vitamix test kitchen!
Q. Why did Vitamix decide to replace the polycarbonate container?
A. The Vitamix product development team has always kept up-to-date on alternative container materials and discovered that Eastman Chemical Company was developing a new material that happened to be BPA-free. Being aware of a growing controversy regarding the BPA in polycarbonate, Vitamix felt that the new Tritan™ was a wise choice for it's toughness, increased sound damping and resistance to cracking in addition to the fact that it contained no BPA.
Q. Is there any real danger in using the Vitamix polycarbonate container?
A. There is not. Polycarbonate is 100% food safe and certified and tested by NSF and other agencies around the world. Polycarbonate is absolutely safe up to 212 degrees Fahrenheit and food prepared according to Vitamix instructions would never reach anywhere near that level of heat.
Much of the “internet buzz” on BPA concerns heating food in polycarbonate container in a microwave or storing food in polycarbonate containers, which again, does not relate to Vitamix processing in any way. Vitamix does not recommend storing processed food in the container for any amount of time.
The BPA controversy arose several years ago when two independent scientists microwaved baby formula in a polycarbonate baby bottle for 30 minutes on high. As you might imagine, the bottle actually melted and a small amount of BPA was found in the formula when tested. These extreme conditions are definitely not normal household conditions and this test was not authorized or recognized by the American Plastics Association.
Q. Why is it that glass was not chosen for the Vitamix container? Glass is BPA-free.
A. Due to the high speed of the blades and the powerful motor, glass is an unsafe option for the Vitamix 5200. If a spoon, or other utensil, were to be accidentally dropped in or left in the container during processing, the glass container could shatter or explode and cause serious injury.
Q. The new container is made of Eastman Tritan copolyester. What exactly is a copolyester?
A. There is a lot of chemistry involved in the explanation, but basically, here's how it works: Polyesters are made by stringing together a chain of esters using multifunctional molecules (acids or esters). The polyester most people are familiar with is called PET, and some copolyesters are based on PET but tailored to yield a range of properties for specific applications. Eastman's new Tritan™ copolyester is produced in a similar way, but it is not based on PET chemistry, but rather a new monomer that gives it higher heat resistance, excellent impact resistance and increased resistance to cleaning agents.
Q. Is a 3 horsepower blender needed for household applications?
A. Absolutely not. Vitamix household products are built to maximise the performance for the expected application, not the horsepower of the motor. Some machines use misleading INPUT horsepower rather than the more accurate peak motor OUTPUT that Vitamix uses.
Q. What processes require 3 HP?
A. No particular process requires 3 HP. Vitamix has determined that there is a benefit to a 3 HP motor in commercial applications that produce hundreds of blends of thick purees and thick drinks in a single day. Vitamix 3HP commercial machines are designed to be used under a significantly higher daily cycle count and heavier loads than our household machines which do not require 3 HP.
Q. Does a 3 HP motor guarantee better performance?
A. 3 HP offers better performance in commercial applications requiring continuous heavy load capability. This type of performance is not needed or beneficial for household machine performance.
Q. Is there anything that will guarantee better performance?
A. When all is said and done, it is the entire machine design—including blades, container, tamper, motor, bearings and more that guarantees consistently exceptional performance in Vitamix machines.
Q. What is the difference between “input” and “output” horsepower?
A. Input horsepower, which is a term used with many 3 HP appliances, can be misleading because power is wasted in terms of heat to reach a true output horsepower reading. The Vitamix machine operates at 2 peak output horsepower.
Q. Is it true that a substance as hard as an avocado pit requires a 3 HP motor?
A. Absolutely not. The 2 peak HP Vitamix machine does a fine job of grinding avocado pits.
A. Vitamix TNC5200 recommended retail price has been around the $1000 mark for the past 19 years. Vitamix Products have never fluctuated in price according to the exchange rate.
Also, please understand that the 220v-240v products are more expensive for Vitamix Corp. to manufacture than the standard 120v U.S. model (which they produce in higher volumes).
The transformer needed for the 120v machine conversion are very expensive, take up a lot of bench space and are difficult to find. If a transformer is used this instantly voids warranty. If a machine is purchased in the USA we are also not qualified to repair it here in Australia. Also keep in mind customs duties and taxes will also be applied when leaving and entering another country. This is up to the individual to look into further.
The mark up on the Vitamix machine is extremely low compared to other appliances on the market.
I hope this information helps you in making your valuable decision.
A. (The following is an extract taken from 'Green Smoothie Revolution' by Victoria Boutenko). After I published my first book about green smoothies, I have received many inquiries from my readersasking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question.
I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation.
First, I peeled two potatoes so that the color of their peel wouldn’t interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. I was taking photographs frequently for two days. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses. The results were the same.
It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following:
The browning is the result of oxidation of specific biomolecules in the fruit or vegetable. My students study this in lab so I have some familiarity with the process (albeit they are studying the enzymatically regulated oxidation). My wife is also a winemaker and deals with oxidation of her juice/wine or a regular basis. I also possess a huge number of resources on the oxidation topic in the form of biochemistry, medical, and nutritional books. Here are my thoughts:espiratory tract ailments.
Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the “juice”. This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well.ermelon-like slices, or scoop out the two white fleshy halves with a tablespoon.
Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process.
It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue.
Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don’t want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies.
I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component—fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food.
If I don’t have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich’s green smoothie experiment further in this book.
A. There is a difference in air temperature and food temperature. Most of the time moist food is around 20 degrees cooler than the air temperature in your dehydrator and it’s the evaporation process that makes the food cooler than the temperature at which you have set your dehydrator.
The thermostat in your food dehydrator regulates the air temperature and not your food temperature. This is to ensure that the dehydration process temperature stays at the desired setting.
It is always recommended to begin the process of dehydration with a high air temperature to reduce the risk of unhealthy bacteria and mould forming on your food. A higher air temperature at the start of the dehydration process creates a fast evaporation of the moisture on the surface of the food that you are dehydrating.
Remember that enzymes are only going to be damaged when the food is wet and the actual food temperature, not air temperature, is raised to the point of destroying the enzymes. Your food will always be susceptible to being destroyed by heat when it is wet and once it is dried, the enzymes can withstand much higher temperatures.
Please note that there will always be different and varying opinions on the temperature at which food is destroyed.
View our recipes for food dehydrators.
Sedona Raw Food Dehydrator - What trays does it come with?
BPA Free Plastic Trays and Tray Mesh Screens:
9 x BPA Free Plastic Trays
9 x BPA Free Mesh Screens
1 x BPA free divider tray – Handy to place in the middle when using only 1 fan.
There are arrow indicators on the side to help you identify which is the middle tray.
All the trays are packed together with your user manual which sits on top of the dehydrator.