Hobart AE200 Planetary mixer

• Small to medium-scale bakeries for mixing doughs, batters, and creams.
• Commercial kitchens and catering operations for general food preparation.
• Confectioneries for producing icings, meringues, and other sweet goods.
• Restaurants requiring versatile mixing capabilities for various menu items.

Typical capacity

For this class of equipment, a 20-litre bowl capacity is standard, suitable for batches up to approximately 5-7 kg of dough, depending on hydration.

Power supply

Units of this type commonly operate on a single-phase electrical supply, typically 230V, making them suitable for most commercial premises.

Speed settings

Planetary mixers like the AE200 typically feature three distinct speed settings to accommodate a range of mixing tasks, from slow kneading to fast whipping.

Attachments

Standard attachments for this model include a dough hook, flat beater, and wire whisk, providing versatility for different ingredients and consistencies.

Construction material

The mixing bowl is typically constructed from food-grade stainless steel, ensuring hygiene and durability. The main body is commonly cast iron or heavy-duty metal.

Footprint

For a 20-litre planetary mixer, a typical footprint would be around 450mm (W) x 550mm (D) x 750mm (H), though this can vary slightly by specific unit.

• What types of products can a Hobart AE200 typically mix?

  This mixer is well-suited for a wide array of products including bread doughs, cake batters, pastry creams, mashed potatoes, and icings, thanks to its multiple speed settings and standard attachments.

• Is a single-phase power supply sufficient for this mixer?

• What maintenance is typically required for a used planetary mixer?

• Are spare parts and attachments readily available for Hobart AE200 mixers?

• What should I look for when buying a used Hobart AE200?

Dough mixers hold strong reputation within bakery operations for reliable performance and durability. Buyers typically value machines offering consistent mixing quality and straightforward maintenance. When purchasing used equipment, industry attention focuses on bowl condition, motor functionality, and mixing arm integrity. Common strengths include longevity when properly serviced and adaptability across various dough types and volumes. Established brands tend to command preference due to parts availability and established service networks across UK suppliers.

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