Whenever I try to make a thinner batter (like waffles, crepes, pancakes), I get thick clumps of dough that never seem to "get caught" into the beaters. I've tried moving the beater in and out; I've also tried adding only some of the liquid first to make a thicker batter and then gradually thin it out, but alas, there is nothing worse then taking a bite of a crepe with a clump in it!! It seems that the batter "gets caught" in the grooves of the beater, as well as in various places around the bowl. Any solutions??
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The Hobart H600 is a 2 horse power, 60 quart mixer, it can be used for many things in the kitchen. It can be used to make about any kind of food that needs mixed, wiped or kneaded. It works well in a pizzeria for all facets of making pizza from the dough, to shredding the cheese with an attachment, to a restaurant that makes mashed potatoes and fresh bread, to a full service bakery.
However, the biggest thing that you need to know is the capacity of the machine. As overloading the machine can cause damage that may be costly and take a technician to fix. I do not know what attachments you currently have so I will go over a few of them.
The main attachments are a Wire whip, Flat beater, and Dough hook. There are three different types a "D" wire whip (has many wires and is evenly spaced) this is used to whip egg whites, whipping whip cream, etc. The "C Wing" (has six tines in it) is used for items that are heavy for the D wire whip, like whipping potatoes or icing. The last is the "I" whip is similar to the D wire whip just with less tines. The flat beater is used to mashing or mixing examples are mashed potatoes before they are whipped, cake mixes that do not require whipping, batters and icing. The Dough hook is used for kneading dough examples are pizza dough, bread dough, etc.
The biggest thing when using your mixer is to know its capacity for the material that you are mixing. All though this is one of the bigger machines it still has limits. You should refer to this the following link for the capacity of your machine: https://my.hobartcorp.com/resourcecenter/ProductDocumentation/F-7701.pdf
There are also a few attachments that can be put on to the No. 12 attachment hub. A few of these are a vegetable slicer-grater and meat grinder.
You are overloading the bowl or you bought this used and when they wore the motor out, you ended up with it. Batters & icings 75% bowl capacity, doughs 65% bowl capacity. If you live by this, you will buy 1 mixer & never have to replace it, especially if it's a Hobart.
Hi. You should consider a few things. They type of hook you use, can greatly affect your end result. If you're making a yeasted dough with a high protein percentage 12-13%, you should be using an "ED" hook, this is a spiral hook that has a sharp turn at the tip. You can find them on eBay for a competitive price. I believe that Hobart also sells them, but for a higher price. They are very good for mixing pizza type doughs, they also do an excellent job kneading the dough.
Have you checked the flour for lumps before it goes into the mixer? Have you tried sifting the flour?
Are you adding all the liquid and flour at once? If so try adding flour in stages to all the liquid. If you find that this solution helps you, please rate it. Good luck! ricardok45
make sure you are using the right attachment. usually for batters you want to use the flat beater. not the dough hook. the flat beater looks like a triangle with lines through the center. and make sure you are using the correct speed on the mixer. start out at stir and then go up to no more than half speed. these mixers take a little longer to incorperate batters but they do a very good job at it. if the batter is thin enough you can try using the wisk as well. but only if it is a thin batter.