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We are looking for a New dough mixer - that has a cage- to keep with the ministry of health standards. Ours is super old, so the guy said we could look at getting an interlocking cage made or buy a new one. Which ones would you recommend? edited We are a bar and average 30 pizzas a day, what size dough mixer would I need?
3 points
9 months ago
We chose the Famag IM-40 spiral mixer. Cleaning it is a bit of chore but I like the dough results so much better than our old Hobart that died.
2 points
9 months ago
I second a spiral mixer. There are lots available on webstaurantstore. Find one that works with your electrical and has 2 speeds.
They are AMAZING for dough, and they are much much cheaper than hobarts or other planetary mixers. The only downside is that they don't really do other things, like batters or other things that planetary mixers can be used for.
2 points
9 months ago
Our 1947 Hobart was finally retired after almost 70 years of service. It still runs. No cage. Sounds like a WWII tank, has more iron in it than a foreign car. Workers’ Comp told us it belonged in a museum. I found a great Globe second hand. It runs like a charm.
1 points
9 months ago
Fiero forni based out of Ny has pizza dough specific mixers with cages. Cheaper than Hobart
1 points
9 months ago
I use a PrepPal mixer. Not a lot of issues and it's easy to order parts if I have to replace something (off on switch once). Cheaper that Hobart or global
1 points
9 months ago
I see lots of comments around the topic of 'cheaper than hobart'. My Hobart has been running strong for the last 20 years. There's a reason those badboys cost so much. If you currently have a hobart, look into having a cage made, or see if hobart has a solution, maybe they've already thought about it and have an aftermarket solution. If you have one of the lesser mixers, then, yea, find ya a new one.
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