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.
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.
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.