Breville Hemisphere Control Blender
Breville’s revolutionary Hemisphere Bowl and Blade System features central blades to draw down what’s on top and wide sweeping blades to hug the bottom of the pitcher. Built to withstand years of use, this multi-tasking workhorse crushs, chops, whips and aerates—allowing you to consistently serve up perfectly blended cocktails, smoothies and velvety soups.
- Powerful motor delivers eight task controls: five variable speeds, plus crushed ice, smoothie and auto pulse settings.
- Specially designed contoured pitcher and surgical-grade stainless steel blades create a powerful vortex that produces an exceptionally uniform mixture.
- BPA-free co-polyester pitcher, marked with graduated measurements.
- Lid has removable insert for adding ingredients.
- Easy-to-read LCD timer.
- Built-in cord storage.
- Dimensions & More Info
- Model #BBL605XL
- Die-cast metal base.
- 6 1/2" x 8" x 17" high.
- 48-fl.-oz. cap.
- 8 lb., 6 oz.
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- Made in China.
- Use & Care
- Pitcher and lid are dishwasher safe.
- Hand-wash blades.
- Wipe base clean with a damp cloth.
UPS can deliver most in-stock items within 4-5 business days. UPS is unable to deliver to P.O. boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- Old Fashioned Latticed Cherry Pie
To make the pastry, in a large bowl, stir together the flour and salt. Using a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse meal. In a cup or small bowl, combine the water and vinegar. Sprinkle the mixture over the top and, using a fork, toss lightly to moisten evenly. Gather the dough into a ball, being careful not to work it too much, and place on a lightly floured work surface. Divide the dough in half and wrap each half with plastic wrap. Refrigerate for at least 4 hours or for up to 24 hours.
On a lightly floured work surface, roll out 1 ball of dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch pie dish. Unfold and gently press into the dish. Trim the edges flush with the rim of the dish. Place in the freezer for 30 minutes.
Position a rack in the lower third of an oven and preheat to 400°F.
Meanwhile, make the filling: In a bowl, toss together the cherries, sugar, flour and kirsch.
Remove the remaining dough from the refrigerator and roll out into an 11-inch round. Using a small knife or a pastry wheel, cut into strips about 3/4 inch wide. Place a large sheet of waxed paper on the work surface and dust lightly with flour. Placing the strips about 1/4 inch apart, weave them on the waxed paper to form a lattice.
Remove the pastry shell from the freezer and pour the cherry mixture into it. Gently lift the waxed paper over the filling and carefully slide the lattice onto the pie. Trim the edges flush with the pan rim and crimp to form an attractive edge. In a small bowl, beat together the egg yolk and milk, and brush over the lattice and pastry edge.
Bake until the juices bubble thickly and the crust is golden, 1 to 1 1/4 hours. Transfer the dish to a wire rack and let the pie cool for 1 hour before serving. Accompany each slice with a scoop of vanilla ice cream. Makes one 9-inch pie; serves 6 to 8.