 Re: Different types of mixers
Hey Rt,
I have 2 5qt KA mixers a univex 20qt and a Hobart 60qt (all in storage right now). I have used the KAs for cookies (some pretty dry mixes) and the Univex for wet doughs and larger cookie batches and the Hobart for big batches of dryer bread doughs. Actually all of them for pizza dough at one time or another and never had a problem. I haven't heard the stories about the new KA but Ive been out of the game for a few years now. Id say try the new 6qt KA and see how it goes I do know they are really good about the warranty heck use the crap out of it push it to its limit and if it blows, it blows but for once a week I think it should be fine. With a 1000.00 budget you have some really good options even some used commercial equip. Hobart has a 6qt table top mixer that I see for sale all the time from school auctions and grocery store bakeries. I bought the Univex from a guy for 250.00 I put a new belt went through the motor (clean,grease etc) and its a little work horse didn't have a problem with it for years and i used to do 200 lb of dough every weekend in it.
I'm a big advocate of auctions not only because I'm cheap but there is SOOOO much really good equipment out there that has barely been used...bakeries fail at a rate close to restaurants.  |