Hobart HSM20 Dough Mixer

• Bakeries and patisseries for mixing various doughs and batters.
• Restaurants and catering kitchens for preparing ingredients in bulk.
• Food manufacturing facilities for small to medium batch production.
• Test kitchens and R&D departments for product development and quality control.

Typical capacity

For this class of equipment, planetary mixers like the HSM20 commonly feature bowl capacities around 20 litres, suitable for batches of up to 5-7 kg of flour.

Power supply

Units of this type typically operate on a standard single-phase 230V, 50Hz electrical supply, though some may require a 3-phase connection.

Mixing action

Planetary mixers are characterised by their agitator rotating on its own axis while also orbiting around the bowl, ensuring thorough and consistent mixing.

Construction material

Commonly, the frame and bowl are constructed from stainless steel for hygiene, durability, and ease of cleaning, as described for this unit.

Attachments

Units typically come with multiple mixing tools, such as a dough hook, whisk, and beater, to handle a variety of ingredients and consistencies.

Speed settings

Most planetary mixers offer multiple speed settings to accommodate different mixing requirements, from slow kneading to high-speed whipping.

• What is the difference between a planetary mixer and a spiral mixer?

  Planetary mixers, like the Hobart HSM20, have a rotating agitator that moves around a stationary bowl, offering versatility for various products. Spiral mixers typically have a rotating bowl and a stationary spiral hook, excelling specifically at kneading large quantities of dough.

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

• Can this mixer handle heavy doughs?

• Are spare parts readily available for Hobart mixers?

• What safety features are commonly found on these mixers?

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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