The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

20 qt. mixer (?)

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craigb's picture
craigb

20 qt. mixer (?)

I am looking to buy a mixer to mix and knead whole grain dough for breadmaking; max. of 8 loaves @ 1.5 lb. at a time.  I'm considering a 20 qt. Volrath but cannot find information re: power required for this particular application.  Any answers/comments ?  

OldWoodenSpoon's picture
OldWoodenSpoon

I assume you have already looked at this Vollrath Technical Field Information that they publish, but if not it may help you out.    I don't have any direct experience with the mixer, but it appears the 20 quart mixer is probably in the range, if your hydrations are high enough.  I've considered one of these mixers from time to time, but so far I'm still able to mix the few large batches I make by hand. 

Best of luck with your search
OldWoodenSpoon

thomaschacon's picture
thomaschacon (not verified)

If you go to Volrath's website, you can download the mixing capacity chart.

Go to this link: http://www.vollrathco.com/catalog_product.jsp?id=5574

At the bottom of the page, there are 4 links to various PDF files.

The fourth file, titled TFI - Technical Field Information (Mixing Capacity Chart for Countertop and Floor Mixers. Catalog page. Rev. 02/11), will have the information you need.

It looks like the 20 quart's maximum capacity for heavy bread dough (55% hydration) is 15 lbs., but that's limited to first speed only. 

The second file, titled OM - Mixer Operator's Manual English Operator's Manual for Mixer, lists the same information, but adds addenda: this 15 lb. capacity is for bread flour at 70 degrees F with an 12% AR (absorbtion ratio, which is water weight divided by flour weight). If using high-gluten flour, you would reduce that capacity by 10%; in your case, 13.5 lbs. Also, it says to never use 2nd speed with miuxtures below 50% AR.

gerhard's picture
gerhard

Voltage is probably what he wants to know, the 20 and 30 quart machines appear to be able to be plugged into a normal North American outlet.

Gerhard

craigb's picture
craigb

Thank you OWS !  Very good information.  I will spend some time on the Vollrath tech site. 

The power concern is more related to HP.  I don't want to be worrying about burning out a mixer by overtaxing it.  Sounds like Vollrath's first speed caveats are addressing this.

flournwater's picture
flournwater
richkaimd's picture
richkaimd

I've mentioned this recently elsewhere on TFL:  I used a Hobart A200 20qt mixer several weeks ago to make 5 batches of dough with 10 lbs of flour each.  Couldn't have gone more smoothly.  The machine was ancient.  I got advice on a new bowl and dough hook for it from a very informative sales rep at onesharpstore.com  They may have a used Vollrath.  You'll find their phone number on their website.  Give a call!  (Unsolicited testimonial, I promise!)