The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Famag IM-10, IM-10S Owners.

Levixmo's picture
Levixmo

Famag IM-10, IM-10S Owners.

Hello fellow Bakers,

For those who own Famag IM-10 or IM-10S mixers (or similar capacity mixers but of different brands like Sunmix).

After owning and using the mixer how many of you would rather have gone with a higher capacity mixer like the IM-15 or the IM-20, and why?

In your experience what has been the production limit in the number of loaves (or type of bread and hydration) that the IM-10 can handle?

Would you rather have the convenience of the IM-10’s removable bowl, or have the capacity of being able to mix larger quantities of dough and therefore fewer batches a day with an IM-15 or IM-20? 

Thanks! 

Fernhorn Farm's picture
Fernhorn Farm

I have the 10s, the reason I got that model is that it fits in my bakery area well and it will mix a full bake per mixing, I bake with a rofcob40. Sometimes I mix an extra one or two but that is the maximum I can mix at a time. I would like an extra bowl at some point. 

Levixmo's picture
Levixmo

Hi Fernhorn,

Thanks for your answer.  If I go with the IM-10s I will be ordering one extra bowl too. 

If you don’t mind me asking; what is the maximum number of loaves you have mixed per batch on the IM-10S? 

Have you noticed any hesitation from your mixer when loaded to max capacity? 

Thanks! 

Fernhorn Farm's picture
Fernhorn Farm

The maximum dough weight I have mixed is 9.6 kg, I have never noticed hesitation with my standard dough. I also mix bagels, 58% hydration, and I can hear the motor working with a different sound but Id never say it struggles. The built in variable frequency drive does a great job keeping the motor revolutions static to what the dial is set at.

Levixmo's picture
Levixmo

Thank you Fernhorn. 

That is an awesome performance for the size of the mixer. 

I am close very to deciding between the IM-10S and the IM-15.  The removable bowl of the IM-10S adds the possibility of having an extra bowl to do additional batches and have "more output".  However, I heard from a different manufacturer that doing more than 2 or 3 mixes a day on this type of mixer can lead to overheating and early failure. Hence my dilemma.  

Fernhorn Farm's picture
Fernhorn Farm

I have done three to four mixes per day multiple times per week and have never experienced overheating in the slightest. I do monitor that sort of thing as I'm an electrician and it's built in habit to pay attention to operations while operating equipment using all the senses. So in my experience the Famag has never electrically caused me concern.

Levixmo's picture
Levixmo

This is great feedback Fernhorn. Thank you so much again.  

I am now leaning towards the IM-10S because of the convenience provided by its removable bowl and the possibility of ordering additional ones if more than one batch is needed around the same time.   

Levixmo's picture
Levixmo

Hello again Fernhorn Farm,

I noticed you mentioned you are an electrician, I hope you don’t mind me asking additional questions.

As a baker and an electrician will you use a step up converter to power the Famag IM-15 or IM-20 230v mixers from a 120v outlet if no other option was available?   
If so, is there a specific step up converter brand you would recommend? Most of the step up converters available in the market have mixed reviews.

Thanks! 

Fernhorn Farm's picture
Fernhorn Farm

Well I generally stay away from "quick fixes" for electrical issues. I don't have a step up converter to recommend as I never use them. I would find another option personally but I'm also more comfortable rewiring receptacles and adding circuits than others.

My question is:

If one only had power for a 120 volt appliance why would one look at getting an expensive piece of equipment which wouldn't be supported safely by the wiring one has? 

 

Levixmo's picture
Levixmo

Thanks Fernhorm Farm. 

You bring up very good points. 

You are absolutely correct, using a step-up converter doesn't sound like a logical strategy.

To answer your question: 

The main reason for me to consider doing something like that is time optimization. A mixer with more (dough) capacity allows one to do fewer batches a day which ultimately saves time and reduces stress in the mixer's motor. I wish I could install more 220v outlets to accommodate additional 220v equipment but our electrical panel is not only far away but also filled to capacity. Besides, there is a good chance we will move the business to a more adequate place in a few months. 

Thank you!