spiral mixer recommendation for pizzeria

i am looking for recommendation for spiral mixer for my pizzeria. for 20 years we have used a hobart 60qt mixer (now over 40 years old) which may have just bit the dust and might not be worth fixing. 

we make 80-320lb of dough per day. i think a sweet spot size mixer would be a mixer that could handle loads as big as 80k / 175lb per batch.

looking for recommendations of brands that known to be workhorse mixers and are well supported in the us.