The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Kitchenaid 7 Quart Commercial

dwfender's picture
dwfender

Kitchenaid 7 Quart Commercial

Hey all,

I've been searching the internet and these forums for a while reading up on the Kitchen Aid 7 Quart Commercial mixer. I've read a lot of reviews and haven't seen too many on here about the machine. Most of the reviews talk about cookie dough and whipping cream and all that jazz so, I'm hoping that maybe a few of you pros on here have some experience with how heavy duty this thing truely is. It totes a pretty hefty price tag but I know they can go higher. I'm not really looking to spend more than 600 and I like the fact that KA would allow me to continue using the several attachments ive purchased without keeping two mixers around. 

Nate Delage's picture
Nate Delage

I have the 7qt mixer (the one they only sell at Williams Sonoma, not sure if that has changed). I use it almost exclusively for higher hydration bread dough (70%+) and it's worked out great.  Just this evening I mixed 4.8lb batch of sourdough without any issues.

It's not a professional spiral mixer, but it's doing the job beautifully for my needs.

dwfender's picture
dwfender

How do you think it would handle lower hydration doughs I.E. bagels and Pretzels...maybe 50 percent? I think I started stripping the gears on my current 300 watt KA when I was working on that dough. It was an intensive mix that took quite a while to develop the gluten. 

Faith in Virginia's picture
Faith in Virginia

I have two of KA's one is the lower watt and if I do any stiff cookie dough or bread dough it strains a lot and I can smell the motor cooking.  Some times it just stalls for a moment. I will need to replace the brushes soon. The pro model is some what better I still feel it and hear it straining but it's not burning the brushes.  If your looking for a big change from on to the next for the money you will be spending I think you will be disappointed.  But I think you will have enough change to get the job done.  Just my opinion.

caraway's picture
caraway

a Bosch?  I have an old KA 5 qt. from Hobart days which is still good and working for me daily.   But for anything like bagels I use my Bosch Universal.  Sometimes it's a pain to clean, especially with wetter doughs which ride up but it's perfect for heavier low hydration doughs or larger recipes.  Also whips cream and meringue very well.  Only my opinion but hope it helps.

Sue

Yerffej's picture
Yerffej

This subject has had no shortage of air time her at TFL.  General consensus (with exceptions) is to stay away from the newer KA's where bread dough in concerned.  I agree.  If you search the archives here you will find a lot of comment on the subject.

Jeff

Nate Delage's picture
Nate Delage

If anyone wants to see a video (and hear) the 7qt in action let me know. Tell me what to mix up and I'll post a video for everyone.

Yerffej's picture
Yerffej

I would most definitely like to see the mixer in action.  Most here are probably interested in seeing the mixer handle bread dough at the highest possible capacity.

Jeff

jmuldoon's picture
jmuldoon

I bought this model in December from Williams Sonoma. I read that it was the same internally as the commercial model for a bit less. I was leary because of the older models too and was going to buy a Hobart N50. I haven't used it for bread dough so I can't comment. It has worked very nicely for other light duty uses for me so far. However this past week I'm having a problem with the switch where it won't start on the first few tries. I know it's under warranty but to be honest I feel like getting the N50 now. The KA while the motor might be better than previous models really just feels cheap throughout.