The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hobart N50 versus A120 - real world capacities?

breadman_nz's picture
breadman_nz

Hobart N50 versus A120 - real world capacities?

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).


I also do 1-2 kg of 60% hydration pizza dough and around 1-1.5kg batches of stiff bagel dough, using high gluten flour.


According to Hobart themselves (https://my.hobartcorp.com/resourcecenter/ProductDocumentation/F-40180.pdf), the N50 can't do bread doughs at all! While I suspect they are being a little modest in this respect, I am wondering whether the larger, 1/2 hp motor of the A120 might not be the better bet.


 


Your thoughts / experiences ?


 


 

mimifix's picture
mimifix

Hello Breadman,


The smaller Hobart can do small batches of bread dough; but from what I hear you saying, you would definitely be happier with the larger capacity mixer. For years I had a 20 quart Hobart in my kitchen and loved the ability to bake any batch size. 


Just go for it - you know you'll be happier!


Mimi


 

breadman_nz's picture
breadman_nz

I've just pulled the trigger and gone for the N50 - its smaller footprint (and in this instance cheaper cost) both had the all-important WAF (Wife Approval Factor) over the larger A120.


If it turns out to not be adequate, I can always upsize in future, and if it does all I knead it to, then I'll be a happy man!

breadbakin.lady's picture
breadbakin.lady

Dough batch size dictates the size of the mixer.

The N50's capacity is approx. 3 pounds of dough.

The A120 12 quart has a working capacity of approx. 8 pounds of dough.

The ideal solution to batch sizes in the 6 to 16 pound range is a Hobart A200 20 quart machine with a 20 quart bowl and an additional 12 quart adapter bowl and 12 quart adapter hook.

The proper batch size has a big impact on a propely developed dough. Personally I mix everything less than 8 pounds of dough in the 12 quart bowl and mix all above 8 pounds in the 20 quart bowl.<br> I also keep a N50 machine for general kitchen mixing as I found the Kitchenaid mixers lacking in durability in the heavier end of general kitchen duty.

 

 

thomaschacon75's picture
thomaschacon75

The N50 is too small (the size of a 5qt Kitchenaid) and underpowered (can't be used for bread according to warranty and, if it is, can't make larger batches).

The A120 is too expensive. Everything they make is too expensive. (You might think you're getting a good deal on a used one, but a used Hobart is almost always a USED Hobart, used to within an inch of its life in a commercial setting.) People will say they have great warranties and/or can be sent to Hobart for rebuilding, but they fail to mention that shipping to Hobart will cost $700 roundtrip.

I finally settled on http://www.bakemax.com/equipment/food-service-equipment/planetary-mixers/20qt-encore-planetary-mixer/.

For $1300, it's one hell of a bargin, and a very nice mixer. About half the price of an N50, with 4x the capacity and 6x the power. It looks great too.