Hello all. I have a Hobart c100 and am trying know more about it. First, some background. I bought it from ebay two years ago. It was in a bit rough shape, but came with the latest service records where it was disassembled and regreased. Since it was already repainted in a two-tone color, I completed stripped it down to metal, cleaned, and repainted it. I also replaced the original plug...wow I can't believe they made it with that originally.
Here it is:
OK - so Ihave the option of picking up a used Hobart N50 G (older model) or a used 12 quart A120. I currently own and enjoy a DLX2000, but want to try planetary, and have a bit of a collector's mentality - can't help it!
After searching for "N50" and pretty much reading every post on TFL, I'm curious as to your real world experiences with an N50 in terms of capacity. I'd rather have "more than I need now" so I can expand operations if need be. I usually do 1-2kg batches of bread doughs including 100% wholemeal (but not wholegrain or rye - yet).
10 qt Hobert mixer, with attachments. late model $500. + $90. shipping. looks to be in great condition.
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).
Hello folks. I'm a bit new here, posting from the UK. I have a stand mixer-related question.