"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Reply
 
Thread Tools Display Modes
 
Old 10-11-2008, 04:40 PM   #11
Head Chef
 
Leolady's Avatar
 
Join Date: Apr 2008
Location: Kansas
Posts: 1,418
If you can't afford a new Hobart N-50, I'd get a good used one!

LOL! They go anywhere from $300 to 600 on Ebay. They will last forever!
__________________

__________________
Leolady is offline   Reply With Quote
Old 10-13-2008, 12:28 AM   #12
Senior Cook
 
Join Date: Feb 2008
Location: Oakland, CA
Posts: 453
Send a message via AIM to Russellkhan
It's already been mentioned in this thread, but if you do decide to give up on KA, consider an Electrolux DLX. It is an amazing mixer for bread dough. I got mine when I gave up on my KA. I had the 4.5 qt model KA, which was fine for years until I began making bread. It sounded like it was straining anytime I tried making WW dough (single loaves - less than 1 lb of flour). I once tried making a three loaf batch of white bread and the dough climbed the hook and got itself into the greasy thing that the hook connects to. I had to throw out the portion that touched the grease and finish the kneading by hand.

With my DLX, I have made batches with up to 3 lbs of WW flour and the DLX handles it beautifully. I have heard of others making batches of up to 8 lbs of flour. The DLX is a more expensive machine (though less so than a Hobart) and it is different enough that it requires learning a new way of working with a mixer, but I believe it is worth it.
__________________

__________________
Russ
Russellkhan is offline   Reply With Quote
Old 10-13-2008, 02:27 PM   #13
Sous Chef
 
Join Date: Jul 2006
Location: N.E. Ohio
Posts: 836
Quote:
Originally Posted by Russellkhan View Post
It's already been mentioned in this thread, but if you do decide to give up on KA, consider an Electrolux DLX.
About the only way I'm going to give up totally on KA is if (when?) I smoke it after it goes out of warranty.

I'm already shopping for my next mixer and the Electrolux is at the top of the 'look into' list.

Quote:
(My KA) sounded like it was straining anytime I tried making WW dough (single loaves - less than 1 lb of flour).
Thats the (a) thing, I believe kneading doughs is the hardest thing to do with a mixer. I got this to knead doughs.


Quote:
I once tried making a three loaf batch of white bread and the dough climbed the hook and got itself into the greasy thing that the hook connects to. I had to throw out the portion that touched the grease and finish the kneading by hand.
Yes, dough climbing the hook is what has me thinking the 'flour power' rating of 12 cups for the 5 quart mixer is highly optimistic on KAs part.

I max out at 40 ounces of flour, which is at the most 10 cups. more like 9. But usually 8. The dough climbs the hook. Its easy enough to keep the dough in the bowl and off the upper hook with a flexible spatula. Count of flinging a spatcula or two till the hang of it has been gotten.

Maybe that's why these machines failed, I'm making it knead all the dough.


Quote:
The DLX is a more expensive machine (though less so than a Hobart) and it is different enough that it requires learning a new way of working with a mixer, but I believe it is worth it.
Yep, The Lux is on the list.

The N-50 ... .... If I find one at auction (not eBay) it will probably be mine. I would need an 'impulse bidding' thing to hide behind, it's size would put it on the outs with Wife, much like my coffee shop coffee grinder, huge, she still dislikes it and keeps after me to get rid of it.

>>>>>

I went for the upgrade.
__________________
Wart is offline   Reply With Quote
Old 10-13-2008, 04:05 PM   #14
Head Chef
 
Leolady's Avatar
 
Join Date: Apr 2008
Location: Kansas
Posts: 1,418
You might also try a used restaurant supply store for your N-50. I got loads of bargains there.

That is where I found my Robot Coupe food processor, maple butcher block table, huge copper candy kettle, and loads of other great stuff real cheap.

I saw many great Hobart mixers, but I didn't need the huge 12 qt and up ones [although I did buy a 10qt C-100 for my church].

I would not buy a DLX because of all the plastic. And besides, as far as durability I would worry cause I never heard of them being able to be used in a commercial application. To me, that is the litmus test, if a commercial kitchen would not use it, then it probably isn't long lived for the money.
__________________
Leolady is offline   Reply With Quote
Old 10-13-2008, 06:46 PM   #15
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Wart - if you have a problem with the dough climbing the hook - there are a couple of things you can do. One is to oil the hook before you start. The other trick is how quickly you get all of the ingredients into the bowl - a dough that is too wet will climb the hook ...

I sometimes have to stop the mixer 1-2 times and pull the dough down off the hook and then continue.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 10-13-2008, 08:57 PM   #16
Assistant Cook
 
Join Date: Oct 2008
Posts: 10
I'm glad this hasn't turned into a KA love fest! I had a Pro 600 and it always looked like it was straining, until it blew the transmission cover, mixing pizza dough. I replaced the plastic transmission cover with the aluminum they make now, but unfortunately the damage was in the transmission too. The next purchase was a Viking Pro 700. It disappointed right out of the box. I've only had it a week, but it will be boxed up and returned in a couple of days. The machine simply cannot make bread dough in any capacity. The recipe that comes in the owners manual makes a glue type substance that pools at the bottom of the bowl. When flour is added to thicken it up (This is white all-purpose flour at less than half of the machines rated capacity) so it looks like bread dough, the strain on all the parts is evident. When left for more than a couple of minutes the catch releases popping the unit up in the air with a spinning dough hook. We have had debates about this with others and they say we should change our bread recipe. Our 12 year old bread maker makes bread dough weekly (for years), in the same volume as we expected the Viking Pro to do. Clearly the recipe couldn't be at fault. Maybe these things are that finnicky, I don't know. The KA lasted about a year. The Viking was useless out of the box. Maybe 2 or 3 breadmakers is the way to go. They seem to handle bread dough like nothing else. They are limited by batch size unfortunately.
__________________
vmaxkevin is offline   Reply With Quote
Old 10-14-2008, 02:16 AM   #17
Senior Cook
 
Join Date: Feb 2008
Location: Oakland, CA
Posts: 453
Send a message via AIM to Russellkhan
Quote:
Originally Posted by Wart View Post
About the only way I'm going to give up totally on KA is if (when?) I smoke it after it goes out of warranty.
I can understand that. You've already got money in the money, thjat money shouldn't be thrown away. Mine was years out of warranty before I even began baking bread (the only thing mine ever had any problem with). I gave up on it before it died because that allowed me to pass it on to a (non-bread-baking) friend while it was still useful. (OK, maybe that was an excuse to buy myself a DLX, but allow me my delusions).

Quote:
Originally Posted by Wart View Post
I'm already shopping for my next mixer and the Electrolux is at the top of the 'look into' list.
Glad to hear it. I can't recommend that machine enough.


Quote:
Originally Posted by Wart View Post
I went for the upgrade.
Congrats, I hope it works out for you (or if it doesn't, I hope it at least fails enough times during warranty to make saving up for a DLX easier)
__________________
Russ
Russellkhan is offline   Reply With Quote
Old 10-14-2008, 02:20 AM   #18
Senior Cook
 
Join Date: Feb 2008
Location: Oakland, CA
Posts: 453
Send a message via AIM to Russellkhan
Quote:
Originally Posted by Leolady View Post
I would not buy a DLX because of all the plastic.
What plastic? The roller and scraper? Have you ever even been in the same room as a DLX? The whole machine feels like a solid piece of metal.
__________________
Russ
Russellkhan is offline   Reply With Quote
Old 10-14-2008, 02:36 AM   #19
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by Russellkhan View Post
What plastic? The roller and scraper? Have you ever even been in the same room as a DLX? The whole machine feels like a solid piece of metal.
19 pounds is solid? KA 6 quart is supposed to weigh 27 pounds.
__________________
justplainbill is offline   Reply With Quote
Old 10-14-2008, 03:21 AM   #20
Head Chef
 
Leolady's Avatar
 
Join Date: Apr 2008
Location: Kansas
Posts: 1,418
I think we have a DLX dealer!
__________________

__________________
Leolady is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.