charlescraig•1d agoProlific Poster

That $600 pro mixer was a waste for my home kitchen

Bought a 20-quart Hobart last year thinking I'd finally level up my cookies. Thing takes up half my counter, I can't do a single batch without scraping the sides constantly, and it's way too heavy to move. Been using a thrift store hand mixer for the last month and getting better results. Anybody else regret going industrial when a home model would've been fine?

3 comments

3 Comments

margareto261d ago

That 20-quart Hobart bowl is actually designed for commercial kitchens that keep their ingredients chilled, so it works against home baking temps.

jenny471d ago

You're SO right about the heat trap thing. I've noticed that with my smaller KitchenAid, the bowl gets WARM just from the friction of mixing, and on a bigger Hobart it must be way worse. That giant metal surface area just radiates heat back into the dough, which is the opposite of what you want for things like croissants or pie crust. It basically makes cold butter pointless if you're not in a chilled room.

amy_anderson1d agoMost Upvoted

Also think about how those big mixers trap heat in the dough with that giant metal bowl. Room temp butter turns into a greasy puddle way faster.