Hobart A200N Mixer

• Bakeries and patisseries for mixing doughs, batters, and creams.
• Restaurants and catering kitchens for preparing mashed potatoes, sauces, and gravies.
• Schools and institutional kitchens for high-volume food preparation.
• Speciality food producers requiring consistent mixing for various ingredients.

Typical capacity

For this class of equipment, units commonly feature a 20-quart (approximately 19-litre) bowl capacity.

Power supply

Hobart A200N mixers are typically single-phase, 240V, 50Hz, suitable for standard UK mains supply.

Mixing speeds

Units of this type commonly offer three fixed speeds, providing versatility for different mixing tasks.

Dimensions (approximate footprint)

Typically, these mixers have a compact footprint, suitable for countertop placement, with dimensions around 450mm (W) x 550mm (D) x 750mm (H).

Attachments

Commonly supplied with a whisk, beater, and dough hook, though buyers should confirm included accessories with the seller.

Construction material

The main body is typically heavy-duty cast iron, with stainless steel bowls and attachments for hygiene and durability.

• What types of products can a Hobart A200N mixer handle?

  This mixer is highly versatile, capable of handling a range of products from light creams and batters to heavy bread doughs and mashed potatoes, depending on the attachment used.

• Are spare parts readily available for used Hobart A200N mixers?

• What maintenance is typically required for this mixer?

• Can this mixer be used in a commercial kitchen environment?

• What safety features are commonly found on this model?

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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