Conflicting information from Hobart. First of all the A-200 that I just bought

seems to have been originally fitted with a 1/3 HP motor ( like mine) and then

they changed to a 1/2 HP . Further confusion is that both the 1/3 and the 1/2

are both rated at 8.5 amps on the specification plate on the machines.

I am thinking that to be safe I should use the 1/3 HP A120 recommendation

rather that the A200 specs . See Hobarts charts for both below.

Hobarts 'AR -absorbtion rate' ( water divided by flour) is not the same as

'hydration' I guess, to further confound me. What total pizza dough weight do

you think would be safe ?