10 qt Hobert mixer, with attachments.  late model $500. + $90. shipping. looks to be in great condition.

http://cgi.ebay.com/Hobart-C100T-10qt-mixer-with-stand-used-great-shape_W0QQitemZ220543971224QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item335971ef98

Hi All:

I have a barely used 10-qt Hobart mixer, circa 1992.  I bought it originally for cookie baking, back when I was 10 and had my own small business and used it about 80 times a year for 4 years.  Since then, it's been used, literally, once a year.  $600 OBO

You can contact me at claireb94@hotmail.com

Thanks!

Dan

My mom is going to purchase a half size electric convection oven.  She was strongly leaning towards the Hobart HEC20 which the best price is about $3450 shipped.  However, one of her instructors at the baking school she goes to recommended Eurofours convection ovens which are made in France and apparently quite popular in Europe.  Their comparable model is $2700 shipped and it apparently has the same type of steam technology that Blodgett calls "Hydrovection".  It also has a 3 year warranty.  It certainly SOUNDS good, but I've been unable to locate any information or reviews online comparing the Eurofours models to Blodgett or Hobart.  In fact, I've been unable to find much of anything on Eurofours, which I imagine plenty exists on French and other European sites but I'm limited to English I'm afraid.

Any advice would be MUCH appreciated especially from someone familiar with Eurofours since lots on Hobart is out there but very little on Eurofours. So right now it's between these 2. 

Hobart HEC20

Eurofours 2 Tray (from a Dutch site - they only had 4+ tray models on the English site for some reason)

Hey everybody,

I'm looking at buying a 20 qt mixer for some light commercial baking (for a local café, farmers market, etc.) and possibly some intense home baking.

I've been finding tons of Hobart A-200 in the $1200-1800 range, often with questionable history and function. A perk is that there are tons of reasonably priced accessories and replacement parts out there.

I've also been finding a bunch of Univex 20 qt mixers for $500-1000, some of which have been checked out or refurbished. Extra parts and bowls, however, seem a bit expensive when compared with the Hobart.

So obviously Hobart is the golden standard in the mixer world but I'm seeing some great deals on the Univex models. It seems hard to pass up a Univex since I can purchase two (or even three) for the same price as a Hobart.

What are your histories with these mixers? How do they stack up to Hobart? Any info would be helpful!

thanks in advance,

Tom

Hi

I'm just getting to grips with a 20-quart Hobart (nicknamed 'Godzilla'), standard hook. I need this machine as I bake for a local market and they keep crying 'More bread, more bread!'. I'm getting variable results, with some breads not rising as much as expected and others fine. I have read the threads here and seen that people mirror my own experience re. hydration levels; that at lower hydration (say below 62%) a medium-size stand mixer can just push the dough around (and wind it up the hook).

To try to eliminate variables, I'd like to ask a simple question: for a 20-quart planetary stand mixer, is the extra investment in a spiral hook worthwhile, in folk's opinions?

Best from the UK

Steve

Is anyone here familiar with older hobart mixers?  I was recently given one and have used it for the first time this morning.  As a test, I made a double batch of sourdough which is rather small for a 20 qt mixer but too large for my 300W K45 stand mixer.  The 20 qt mixer kneaded the dough in far less time than my K45... it passed the a windowpane test after 8 min of kneading while my K45 usually takes 13-15 min.  I did observe a few noises while mixing that I captured on a video.  While not in the video, I also observed the clutch to slip once and the rotation speed increased momentarily.  It is an old mixer that has sat idle for quite a few years.  Is there anything I can do (grease/oil) to refresh it a little?  I have the user/operator manual with the exploded parts list from hobart but I've never disassembled and re-greased one myself.

I've taken in a stray.  I was more-or-less given a large hobart A200 20 qt mixer this afternoon... I found it for sale online, went to look at it and the guy just wanted it gone.  Apparently, he'd been trying to sell for 8 weeks and it needed to go before they move at the end of the month.  It is way too large for my needs--- I was secretly hoping it was a 5 or 10qt model when I saw it listed as "industrial mixer" and with a blurry thumbnail photo.  I'm at a bit of a loss as to what to do with it now that I have it at home.  It is used, dusty from garage storage, the wisk is missing a few wires, and has been re-painted rather poorly. But mechanically, it works perfectly.  My current thoughts are that I could clean it up a bit and resell it or I could donate it to a local soup kitchen.  Any other ideas or suggestions are greatly appreciated.

Hello folks. I'm a bit new here, posting from the UK. I have a stand mixer-related question.

I am currently using a Matfer Alphamix (French), but where dough is concerned it is a bit of a sheep in wolf's clothing ("I will not meex your horrid Eenglish dough, I say 'poof' to zat!") with a capacity of only 750 grams (1.6 lbs) of flour dry weight.

I am looking at the two smaller Hobarts, 12 quart and 20 quart respectively. My average dough batches are 1-2 kg (2.5-4.5 lbs), so the 20 quart would seem to be overkill, but I am being offered one at a good price. So my question is, does a larger mixer such as a 20 quart Hobart work ok with a batch smaller than its full capacity, or would it be better to go for the smaller model?

(As I understand it, the only difference between these two is that the 20 quart has a deeper bowl and (presumably) a longer dough hook.)

Any comments on small dough mixers welcome.

I just was given a 30 qt Hobart mixer with a dough hook, wisk and paddle.  I am not a professional baker but I do like to bake bread.  I have two questions;  How much is the mixer worth? I would guess it is about 20 years old but it looks like new.  I'm just curious.  My second question, which is more fun, is where can I find bread recipes to make such a large quantity?  I'm getting some friends together to make a jumbo batch of bread dough that we can then divide and freeze.  Any suggestions?  Any help would be greatly appreciated.

 Amy Grant, Kingfield Maine