This may sound a bit fanboyish, but I guarantee you it isn't. I've just received a new Kenwood KMix (at first I thought a bit style over substance http://www.kenwoodworld.com/uk/All-Products/kMix-by-Kenwood/kMix-Kitchen-machines-/  ) and tried it out on some wet dough. I've had extensive experience with both older Kenwood Chefs and KitchenAids, and I must say this handles wet doughs much better than any mixer that I've ever used. Not tried it out for cakes etc yet, but it handled 75% hydration pain de campagne dough with the hook effortlessly, keeping the whole dough moving and developing it extremely fast. Not sure quite what it is - I think the Chef's hooks are just rubbish and the KitchenAids' seem to cut through the dough without causing much movement particularly - it seems to just have quite a bit of friction that it created between the surfaces and the dough.
This was just a little 2lb batch; but it says it is rated up to 2.3kg of wet dough (5lb) so you can chuck it up to max and if it burns out then you can just say you were following manufacturer's instructions... Also, I don't know about it's availability. I know it's all over the UK but don't know about US etc...