The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hobart K-415 15 quart mixer

leathersmyth's picture

Hobart K-415 15 quart mixer

  I picked up a Hopbart 15 quart mixer. This would be from 1920's......

   I have pulled it apart and made it pretty again. It is 325 pounds of mixer.

Would anyone know how much flour it could handle?

 I am assuming that it would be less than the twenty quart. It did not come with a bowl, so i tried a 20 quart and it fits perfect. Just not as much room  up top when the bowl is lifted. It is a tank of a machine that even though mistreated it has not seen much use overall. There is No play in the gears and everything is tight.


  Also would anyone have 1/2 dozen paddles kicking around to fit it? the twenty quart paddle is bit long, i am using a 12 quart dough hook on it and it seems to work no problem.

 I phoned Hobart about this machine and was told that they never made a 15 quart machine. I told them that seeing that i had one sitting in my kitchen, It apperaed that they did.

 Thank you

thomaschacon75's picture

Try checking in eBay. That's my only thought, other than having a part machined to your specificiation. 

Hilarious that they don't know their own history. Imagine calling Porsche up in 2083, "We never manufactured a 911 Turbo S!"

leathersmyth's picture

 No, Ebay i only have seen one paddle in 5 years and did not win it. I think the 15 quart may of been test machines to see what they were going to produce as far as capacity goes, so i do not think they were in production for very long at the very begining of hobart.  Like i say the 20 quart bowl fits perfect. It seems the twenty quart is just that much taller to get another 5 quart out of the bowl. But the 20 quart paddle is just a tinch to long. just over the  thickness of the paddle. So you can not just grind it off.

 I have checked with baking companies all across country and all have the same answer. No....


  Yes i have thought to get things machined, But i think you kinda need to know specs. before you can get them made up.


        Just wondering if someone would have a guess on capacity of flour. I also have the 1920's 10 quart mixer and i know what i can get away with that as far as flour But have not needed to push the limits on the 15 quart But now i need to do a big volume and just curious on how much is to much........... I know the motor will be able to handle alot it is 2 hp, just would hate to strip out the fiber gear on the drive train.

Guess i will do what i have always done, Just do it and wait for things to explode and then say oopps...... when things hit the roof.........



thomaschacon75's picture

They overbuilt everything in those days. With a 2 HP motor, you could probably use it to mix concrete. :D

My mixer is a 20 qt and it has 1/2 HP, not 2!

The capacity guidelines for mine are:

As for machined parts, you'd be surprised how advanced it's become. Bring the paddle you have to a machine shop and say, "I want this exactly, just a 2" shorter stem." They could easily make it for you, if not cheaply.

PeterS's picture

we can see?

bassopotamus's picture

I have a 20 quart with a 1/3 horsepower (Must be an older one, not sure how you date them), and basically I found it's capacity by workign my way up and backing off. It depends very much on the type of flour and hydration. For a 67% hydration baguette dough with a mix of AP and High Glueten, it will do 9 lbs of flour without a hiccup. I have another loaf that I use about 10 lbs of flour in at about 70% hydration. I have a few where it will stall out once the gluten develops, and for better or worse, I just figure that's when it is done. Never made any stripping /clicking noises, and doesn't get hot like my kitchenaid when you stress it. 

holds99's picture

Congratulations, your Hobart sounds like a real jewel.  I have a Electrolux Assistent (DLX) that has 10 quart capacity.  I can mix up to 10 lbs of dough in the bowl without any real problem.  So I'm thinking you should be able to mix up to 15 lbs of dough in your 20 quart Hobart bowl.  As for the amount of flour it's a funtion of % hydration  e.g., 15 lbs of dough at 70% hydration will amount to 8.8 lbs of flour mixed with 6.2 lbs of water + or - .04%.

I would really like it if you could post a photo of your mixer.