Choosing a Pizza/Bread dough mixer
hi all... a quick question.
i'm in the process of opening a small italian bakery/pizzeria. it wil be take out only. i need some help choosing a mixer. i have an opportunity to buy a hobart 60 quart used for a good price. my only concern is if this will be too large of a mixer. i plan to make one batch of specialty loaves (~30 loaves) and one batch of pizzas (30 large) on a daily basis. that is just a guess for when i start. i could probably get by with a 40 quart, but the price is so good on the 60 that i am considering it. is there any reason NOT to go for the 60 quart? i need to jump on this ASAP if i want it... can anyone comment on using the 60 quart for smaller batches of dough?