Eberhardt Single Arm Mixer
When I brought Excelsior Bakery it came complete with a Pre WW2? single arm mixer of prodigious size and weight. No sheet metal here- it is constructed from cast iron, even the mixing bowl, and must weigh close on a ton. I am told that at full capacity it can hold 100kg of dough which is far more than I could ever reasonably expect to produce in a single batch even if I did ever operate on a semi commercial basis, but possibly I can run it with a quarter batch. With its age there is no written instruction or information that I have been able to find so I consigned it outside with the thought that it would make a good garden ornament. However, I it is such a beautifully made piece of equipment, I cant bear to put it outside so I have decided to give it a reprieve and reinstate it as from what little I have been able to find it should produce a superb dough with its gentle kneading action and slow speed, so very little risk of over heating or oxidizing my dough.. The brand is Eberhardt, but is identical to the Thoroughbred brand machines that seemed to be common in commercial bakeries here in Australia. Just wondered if by chance anyone here has experience with this type of machine, and what are your thoughts. The pic is of an identical machine.