FoodBanter.com - View Single Post - need bread mixer, small institutional size

On 20 Jun 2005 12:43:41 -0700, wrote:

>
>
>LDR wrote:
>> In article >,
>> says...
>> > On 19 Jun 2005 15:14:54 -0700, wrote:
>> >
>> > >My 20-year-old bread mixer has just died and I need advice on how to
>> > >find a replacement. Mfr. no longer exists. It is a 20 qt. pot with
>> > >motor clamped on top & dough mixer blade, split phase motor, 1/8 hp. It
>> > >mixes 10-12 loaves at a time. All I find in a search are for prof.
>> > >bakeries, and home use ones are too small. I'm open to other options.
>> > >Thanks, Jan
>> >
>> >snip
>>
>> The smallest Hobart might work for you. There are many used ones around
>> and servicing should not be a problem. If machine footprint really
>> matters, there are a few quasi-industrial machines. Mine is the Swedish
>> Magic Mill which does 10 cups of flour without even getting noticeably
>> warm. (Caveat: stay away from the KItchenAid anything.)
>
>LDR,
>
>I saw a Hobart but it was too big; I'll try again. Footprint's not a
>problem; it will live on a heavy rolling cart and does all its work
>without being moved. Most of my breads call for 8-10 lbs. of flour.
>And I know I need more than KA for what I ask of it: 2500-3000 loaves
>of bread in 20+ years, most for family use.
>
>Jan

Hi Jan,

Hobarts are made in sizes from 5 quarts up to hundreds of
quarts...

All the best,
--
Kenneth

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