The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kitchenaid Pro vs Commercial: What's the diff?

Yumarama's picture

Kitchenaid Pro vs Commercial: What's the diff?

Our Kitchenaid mixer at work (restaurant with a sort-of-bakery) is on its last legs and the boss is pondering getting it replaced. I assume, however, that will only happen once it actually dies, which will mean an emergency purchase. So to try and avoid a poor panic purchase, I'm looking into the possibilities before it totally bites the bullet.

I'm seeing the Kitchenaid Pro models out there as well as the somewhat more expensive Commercial version. The pros get up to 7 quart, the commercial to 8 quart. Other than the bowl size and the orange cord on the Commercial, does anyone know what the difference in the machines actually are?

I am aware that both these machines have metal gears and metal housing, so there isn't the old dreaded plastic gear issue to worry about.

We are replacing a 5 qt lift model, so the extra capacity will be a good thing. The main question is if skipping right to Commercial is worth the price increase. It will be used for mixing batters, buttercream, cookie dough and such, not bread.

Any insight available will be greatly appreciated.

dablues's picture

This is only my opinion.  I have the commercial unit and so far no problems.  I use it more for bread, but have also used it for other things.  I have only used the mixer for making three loaves of bread.  Since there are only 2 in our household that is all we need.  I also have the Bosch Universal Plus but mainly use the Kitchen Aid.  I like mine, but you probably need more input from someone who does large batches of dough and they could advise you on it.  As for your use, it should be fine.

Les Nightingill's picture
Les Nightingill

This may or may not be a concern for you, but he KitchenAid warranty for the standard range does not cover use in a commercial environment. In fact, the appliances could even be comparable and the extra price could be simply the manufacturers estimated extra cost for commercial warranty repairs.

cjjjdeck's picture

Sounds like you have pretty good knowledge of the pitfalls to watch out for (plastic gears "bad").  I've had my Pro 600 for probably over 5 yrs and have been very happy with the performance.

The one thing I really like about KA mixers are that they are "repairable".  I even changed my plastic gear housing to a metal one (the early KA 600's had plastic which was a weak point and would crack over time from stress, they since have changed over to metal).  They are pretty easy to work on and replace parts if you're a bit handy and parts are readily available.

I believe the commercial units (like the Hobart N50) change speed via a gear driven transmission, the electric motor's speed remains constant.  I believe all the KitchenAid mixers, including the Commercial NSF Certified model change the speed of the motor via a speed control board.  The major difference between the models with metal gears are the power rating of the electric motor and the mixing bowl size.