The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mixers

chera's picture

KA Standup Professional Mixer

November 25, 2012 - 5:16pm -- chera

I currently have a 5 qt KA mixer.  Works great and is about 16 years old.  I am looking for an upgrade - larger capacity and stronger motor.  I mostly use it for cakes, cookies, icings, and very occassionaly bread.  I am considering the KA 600 Professional series (6 qt) but am undecisivie based on all the internet reviews, mainly that it is really noisey and some of them break within months.

Would appreciate input...

Is it noisier than the regular 5 qt heavy duty KA mixer???  How noisey is it (unbearable?)

joyfulbaker's picture
joyfulbaker

OK, I've joined the club--that is the searchers for new mixers.  My 10-year-old K/A is still OK but starting to make squeaky noises, mostly at the join plate next to the body where the back of the bowl snaps down.  I've had it serviced twice in the past couple of years and am now observing the rules (y'know--the manual) and staying in second gear (er-speed).  But now I want something with more oomph and larger capacity; 7 qt. seems just about right for my kitchen, as I want to be able to make more loaves than the three 1.5-lb ones that the K/A can handle (but, remember, it's starting to squeak!).  And I want a better kneading action.  I've read a lot of posts on TFL, looked online (Pleasant Hill Grain, www.webstaurantstore.com, E-bay).  (I learned that Cyril Hitz likes the Viking.)  If you've had experience with the Vollrath 7-qt. table model 40755, the Pro-7 qt. Viking, the Waring WSM7Q (7 qt) or the Electrolux DXL 7 qt, I'd love to hear it.  Already have read lots about the Bosch Universal, but, hey, feel free!  The Waring online is very, very reasonable!  (Surprisingly, I just heard from a local friend who dissed the DXL--I'm going to give it a test run in a couple of weeks).  I want to buy this mixer within a month or so, so I'd love to hear all your stories.  Actually, I've volunteered as team captain for a group who'll bake many, many challah loaves for a giant Food Fair our synagogue is putting on this coming August 19 (if you're in the vicinity of Santa Rosa, CA, keep your eyes peeled.)!

Thanks!  --Joyful

Caramel's picture

Need suggestions on mixers

October 25, 2010 - 5:21pm -- Caramel

Hello,

I'm trying to buy a new mixer for bread and laminated dough. I already have a kitchen aid for everyday use, and wanted to buy a good and strong spiral mixers with a reasonable price. I only bake for my family and friends, so looking into 8, 10 or 12 quarts size for 1-2 KG dough. Not sure what kind of brands is good out there, so I need everyone's help. I was looking to Eurodib, Anvil, Univex, globe or Centaur mixers. Does anyone familiar with those brands?

Thank you..

Caramel's picture
Caramel

Hello,

I'm trying to buy a new mixer for bread and laminated dough. I already have a kitchen aid for everyday use, and wanted to buy a good and strong spiral mixers with a reasonable price. I only bake for my family and friends, so looking into 8, 10 or 12 quarts size for 1-2 KG dough. Not sure what kind of brands is good out there, so I need everyone's help. I was looking to Eurodib, Anvil, Univex, globe or Centaur mixers. Does anyone familiar with those brands?

Thank you..

dablues's picture

DLX or Bosch

March 27, 2010 - 10:49am -- dablues

I'm interested in a second mixer and am undecided on the DLX & Bosch.  I've read reviews on sites on both but am still not sure which one.  Anyone who ones the Bosch & DLX, if you can give me your input on the machine, it would be greatly appreciated.  Thanks.

ehanner's picture

DLX Question

February 5, 2008 - 5:40pm -- ehanner

Hey all you DLX users, I just took delivery of a new DLX Assistant mixer which looks like it will be fun. I have read where the first thing to know is that the water goes in first and the flour as it becomes incorporated. I'm wondering about the roller position is a little confusing. The manual says fix the roller 1 inch away for a 2 loaf batch and 1.5 inches for 3 loaves and so on. Others seem to say leave it loose and let it ride the edge.

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