Hobart A200N

• Bakeries use this class of mixer for small to medium batches of bread dough, cake batter, and pastry.
• Restaurants and catering kitchens utilise these mixers for preparing various food items, including mashed potatoes, sauces, and fillings.
• Pizzerias commonly employ this type of mixer for producing pizza dough in manageable quantities.
• Schools and institutional kitchens find these units suitable for general food preparation tasks requiring mixing.

Typical capacity

For this class of equipment, bowl capacities are typically around 20 litres (20 quarts).

Power supply

Units of this type commonly operate on a single-phase 230V electrical supply, suitable for standard UK outlets.

Motor power

Motor power for the A200N series is typically in the range of 0.37 kW to 0.75 kW (0.5 HP to 1 HP).

Speed settings

Mixers in this category commonly feature three fixed speeds, offering versatility for different mixing tasks.

Footprint

The footprint for a Hobart A200N is typically compact, designed for countertop or bench use, making it suitable for kitchens with limited space.

Attachments

This model commonly accepts a range of attachments, including a whisk, beater, and dough hook, for various applications.

• What types of dough can a Hobart A200N typically handle?

  A Hobart A200N is generally suitable for light to medium doughs, such as bread dough, pizza dough, and pastry. For very heavy, stiff doughs, a dedicated spiral mixer might be more appropriate.

• Are spare parts readily available for this model?

• What maintenance is typically required for a used Hobart A200N?

• Can this mixer be used for non-dough applications?

• What should I check when buying a used Hobart A200N?

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.

General overview for this equipment type