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Trusted By
Chefs.
Chosen by
Home Cooks.

Vitamix powers creativity in kitchens
around the world with high-
performance blending that's built to
last, designed to perform, and made to
inspire.

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Vitamix® Nano™ Vitamix® Nano™
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Certified Reconditioned Alta™ Pro Certified Reconditioned Alta™ Pro
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Household

If you are interested in a Vitamix machine for your home, we have the information
you need to make a smart choice.

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Commercial.

IReady to purchase a Vitamix machine? We can help you find the dealer or
distributor nearest you.

1921

Barnard Sales Company

William Grover Barnard, affectionately known as "Papa Barnard," starts a company selling household products through demonstration. He finds early success selling the 25-cent Polly Can Opener, which gave people safer and easier access to healthy foods year-round.

1937

Natural Foods Institute

Papa Barnard renames the company to Natural Foods Institute to better align with their evolving focus on whole-food nutrition. After spending two summers demonstrating at the Great Lakes Exposition, Papa and his son William G.
 

1939

Introducing the Vitamix

As their business grew, Papa and Bill opened the first Natural Foods Institute store at 807 Saint Clair Ave in Cleveland, OH. In addition to a variety of health food products, the store offered health lectures, and demonstrations of their newest product the Vitamix,

The one and never done.

Engineered for endurance and versatility, our blenders last up to 10x longer than an average blender and do the work of multiple kitchen gadgets.

1. High-performance engineering

Metal drive system and cool running motor deliver even torque for consistent blending, every day.

2. Laser-cut stainless steel blades

Aircraft-grade stainless steel blades provides chef-quality results even with the toughest ingredients.

3. Chef-preferred versatility

Automatic blending programs make it easy to create soups, dressings, smoothies, and sauces with culinary-grade texture.

Preferred by the Pros

“Vitamix is essential in my kitchen because it helps me honor every part of the plant - transforming peels, stems, and hearty leaves into vibrant, zero-waste ingredients with consistent, powerful results.”

Jamie Simpson

Culinary Vegetable Institute at The Chef's Garden

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