Maximum safe dough weight for Hobart 20 quart mixer ?
Conflicting information from Hobart. First of all the A-200 that I just bought
seems to have been originally fitted with a 1/3 HP motor ( like mine) and then
they changed to a 1/2 HP . Further confusion is that both the 1/3 and the 1/2
are both rated at 8.5 amps on the specification plate on the machines.
I am thinking that to be safe I should use the 1/3 HP A120 recommendation
rather that the A200 specs . See Hobarts charts for both below.
Hobarts 'AR -absorbtion rate' ( water divided by flour) is not the same as
'hydration' I guess, to further confound me. What total pizza dough weight do
you think would be safe ?