The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Overheating mixer

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shansen10's picture
shansen10

Overheating mixer

Has anyone had the experience of overheating the KitchenAid Pro600?  I was mixing Hamelman's Baguettes with Poolish, double the home formula, when my machine overheated and stopped.  Fortunately after cooling down it seems to work fine.  It's possible I mixed too long; I've doubled recipes before and never had this happen.

Doc.Dough's picture
Doc.Dough

There are multiple views on this.  Is it the mixer or the user that is the problem?

One view can be found at:

http://www.thefreshloaf.com/node/31500/ka-pro-600-speed-and-length-q-bread#comment-239309

winstonsmith's picture
winstonsmith

That mixer cannot handle a double batch. You'll have to stick to making one at a time.

PeterS's picture
PeterS

are you mixing on?

verminiusrex's picture
verminiusrex

The KA series never made sense with their capacity claims, saying 14 cups of flour or whatever. In my experience they can do 1 to 1.5 lbs of flour without any problem for the 600 series. My 10 qt commercial mixer can only do about 2 lbs without issues. 

shansen10's picture
shansen10

I usually mix at speed 2, but this time I increased it.  I bake sourdough breads, and when I bake, I like to make 4 - 6 loaves to give to friends.  I guess I'll have to mix in several batches, or do some hand kneading, which I like to do when I have the time.

Willy B.'s picture
Willy B.

I have the same KA and use it to make 12/14 cup doughs all the time (about once a week).  In fact, I just finished a 13.5 cup soft pretzel recipe for a Christmas party with no problems.  I only use speed 2 when kneading and have never encountered any overheating issues.  I would suggest trying the recipe again, kneading only on speed 2, and monitor the motor temperature by touching the back of the mixer; motor housing.  If it gets to hot, turn off the machine for 5 minutes to let it cool and then restart to finish the kneading. 

Good luck.

 

shansen10's picture
shansen10

THanks,Willy,

I''ll try running the mixer only on speed 2 and letting it cool down if necessary.

Stuart Borken's picture
Stuart Borken

I just bought one and it's still in the box.  I read the manuel and it said that you should expect it to get hot sometimes and not to worry.  Also, if it shuts off just let it cool down and restart it.  That will not harm it.  Also, as mentioned above, only mix on 2.  I like what Willy. B. said today.  Willy's contribution is very helpful and encouraging.

asicign's picture
asicign

I make 5 lb batches of pizza dough all the time with my Pro600, using Sir Lancelot (hi-gluten) flour.  I never go above second speed, and the motor stays cool.  The only time it gets hot is when grinding flour.

shansen10's picture
shansen10

I won't go above speed 2, at least not for very long.  I'd like to try making the 5 lb batches of pizza.

winstonsmith's picture
winstonsmith

Go with about a 63% hydration and high gluten flour and let proof a couple hours at room temp, divide into portions and let retard at least 24 hours in the fridge. I like two or three days myself, and get it out in the AM for that evening. You'll love it!