Most kitchen gadgets end up in the "graveyard cabinet." You know the one. It’s right next to the air fryer you used twice and that spiralizer that’s a nightmare to clean. But the Breville Sous Chef food processor is different. Honestly, it’s a beast. It’s heavy, expensive, and takes up a massive amount of real estate, yet people who own them—myself included—tend to treat them like a prized family member.
Why? Because it actually does what it says it will.
I’ve spent years testing kitchen gear. Most mid-range food processors feel like they might explode if you ask them to handle a thick pizza dough or a block of hard parmesan. They rattle. They smell like burning plastic. The Breville doesn’t do that. It just sits there, solid as a rock, and pulverizes whatever you throw at it. It’s the kind of tool that makes you feel like a better cook than you actually are.
The Raw Power of the Induction Motor
Let’s talk about the heart of this thing. Most cheap processors use universal motors. They’re loud and they wear out. The Breville Sous Chef uses a heavy-duty induction motor.
It’s quiet. Surprisingly quiet.
When you turn it on, there’s this satisfying thrum instead of a high-pitched scream. Because it’s direct drive, the torque is insane. You can pack the 16-cup bowl with 2 pounds of flour and water for bread dough, and it won’t even flinch. I’ve seen other machines literally walk across the counter when kneading dough. This one? It stays put. That’s partly because the base is weighted like a boat anchor. Don't plan on moving it around much. Pick a spot on your counter and let it live there.
Precision is the Real Selling Point
The "Sous Chef" name isn't just marketing fluff. It’s about the slicing disc. Most machines give you one or two discs—maybe a thin one and a thick one. Breville gives you a single adjustable slicing disc with 24 different settings.
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Think about that for a second.
You can go from paper-thin radish slices that are basically translucent (0.3mm) to thick, chunky potato slabs for a gratin (8mm). You just twist the dial. No swapping parts. No storing five different plastic circles in your drawer. It’s a game-changer for anyone who cares about presentation or even cooking. If your vegetables are all the exact same thickness, they cook at the exact same rate. No more mushy carrots mixed with crunchy ones.
What You Get in the Massive Storage Box
When the box arrives at your door, it’s huge. You’ll think they sent you a microwave by mistake. Inside, along with the machine itself, is a literal suitcase of accessories.
- The S-Blade: This is the standard chopping blade. It’s sharp. Like, "don't even look at it wrong or you'll bleed" sharp.
- The Dough Blade: Plastic, blunt, and perfect for stretching gluten without tearing it.
- The Reversible Shredding Disc: One side for fine, one for coarse.
- The French Fry Disc: Yes, it makes actual fries.
- The Whisking Disc: Great for whipped cream or egg whites, though honestly, I still prefer a stand mixer for that.
- The Mini Bowl: This is a 2.5-cup bowl that nests inside the big one. It has its own tiny blade. It’s perfect for a single clove of garlic or a handful of herbs.
Most people underestimate how much they’ll use that mini bowl. If you're just making a quick chimichurri for two people, cleaning the giant 16-cup bowl feels like a chore. Having the small one makes the Breville Sous Chef food processor feel versatile rather than just "the big machine for Thanksgiving."
The Feed Chute Dilemma
The feed chute is wide. Like, 5 inches wide. You can drop a whole potato or a large cucumber in there without cutting it first. This saves so much prep time. However, there’s a safety feature that some people find annoying: the pusher has to be engaged for the motor to start. You can't just leave the lid open and drop things in while it's running. It’s a safety thing, sure, but it takes a minute to get used to the rhythm of "load, push, pulse."
Real-World Performance: The Stress Tests
I’ve put this machine through the wringer. Nut butters are usually the "processor killer." Making almond butter requires the motor to run for 10 to 15 minutes straight while the contents get incredibly hot and sticky. Most motors overheat and shut down. The Breville has built-in overload protection, but it rarely needs to kick in because the induction motor handles the heat so well.
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Then there’s the dicing.
If you get the "Peel & Dice" version (the BFP820 model), it comes with a dicing kit. Dicing in a food processor used to be a myth. Usually, you just end up with jagged bits. But this kit uses a grid and a rotating blade to create perfect cubes. It’s incredible for soup prep or making a massive batch of salsa. It’s also a pain to clean, but if you’re dicing five pounds of onions, the five minutes of cleaning is a fair trade-off.
The Cleaning Reality
Let’s be real: no one likes cleaning a food processor. There are nooks and crannies. The Breville bowl is BPA-free and sturdy, but the manufacturer recommends hand washing.
I’ll be honest. I put the bowl in the dishwasher occasionally. But the heat from a dishwasher can eventually make the plastic brittle or cloudy. If you want this thing to last ten years, wash it in the sink with a bottle brush. The blades should never go in the dishwasher anyway—it dulls the edges faster than anything.
Is it Better Than a Cuisinart?
This is the big question. Cuisinart is the "classic" choice. Their Custom 14 is a legend. It’s simpler, has fewer parts, and is significantly cheaper. If you just want to chop an onion and make the occasional pie crust, the Cuisinart is fine.
But the Breville is a different category of tool. It’s more precise. It’s more powerful. It’s more "pro." If you’re the type of person who bakes bread three times a week or hosts large dinner parties where you’re prepping six different vegetables, the Breville wins. It’s the difference between a reliable sedan and a heavy-duty pickup truck. Both get you there, but one does the heavy lifting with way less effort.
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Where it Fails (Sorta)
Nothing is perfect. The Breville Sous Chef food processor is heavy. Like, 26 pounds heavy. If you have back issues or very little counter space, this is a legitimate drawback.
Also, the price. At $400 to $500 depending on the model and sales, it’s an investment. You have to use it. If it’s just going to sit there, buy a $30 Black & Decker. This machine is for the "home chef" who actually spends four hours in the kitchen on a Sunday.
Misconceptions and Nuance
A common complaint is that the bowl "leaks" when full of liquid. Here’s the thing: it’s not a blender. Food processors aren't designed to be filled to the brim with soup. There’s a hole in the middle for the motor shaft. While Breville has a silicone seal that is better than most, it will still leak if you overfill it with water. Use a blender for liquids. Use the Sous Chef for solids, pastes, and doughs.
Another thing: the "pulse" button. It’s incredibly responsive. Some processors have a lag where the blade keeps spinning for a second after you let go. The Breville stops almost instantly. This is crucial when you’re trying to chop onions without turning them into a watery puree.
Actionable Steps for New Owners
If you just bought one or are staring at the box, here is how to actually get your money's worth:
- Clear a Permanent Spot: Do not hide this in a cupboard. You will never pull it out. Clear a 12x10 inch space on your main counter.
- Master the Dial: Spend your first day playing with the slicing disc. Buy a bag of cheap potatoes and slice them at 1.0, 3.0, and 6.0. See the difference. It’ll change how you think about salads and gratins.
- Use the Storage Case: Breville includes a great case for the blades. Use it. Tossing these blades in a kitchen drawer is a recipe for a trip to the ER and ruined edges.
- Try the Dough: Even if you aren't a baker, try the 30-second pizza dough recipe in the manual. The power of the motor makes dough effortless.
- Clean Immediately: Don't let garlic or onion bits dry on the blades or in the bowl's locking mechanism. A quick rinse right after use saves twenty minutes of scrubbing later.
The Breville Sous Chef food processor isn't just a kitchen appliance; it's a labor-saving device that actually works. It replaces the tedious, repetitive knife work that makes cooking feel like a chore. Yes, it's a luxury. But for the serious home cook, it's one of the few luxuries that pays for itself in saved time and better results.
Stick to the basics first, learn the weight of the pusher, and you'll find yourself reaching for it every single day. Just make sure your cabinets are high enough to clear the top—this thing is tall. Stay consistent with the maintenance, and this induction motor will probably outlast your oven. Over time, the cost per use drops to pennies, making that initial "sticker shock" a lot easier to stomach.