I recently had to replace my P660 hobart mixer and bought a older L800, thinking it could mix my pizza dough. I had a hobart mechanic out when it was'nt handling the mixing. I was told the L stands for light weight duty, that it's used for mixing bakery stuff. I'm confused what is the Hobart L800 used for? Thank you Pizza Magic
Not sure this will help, but here are some things you might want to consider- 1st, get a new appliance technician.
2nd, if the gearbox is not making noise, then you may want to ask a COMPETENT technician to look at your mixer and check that the mixer is wired correctly for the power that you have coming into it. i.e., if you bought the mixer from a kitchen that was using high voltage (say 240v) and you have it wired into a lower voltage, then the shaft will turn, but it will seem very underpowered.
These units have the ability to run off of more than one voltage (120V, 208, 240) and multiple phases. The internal wiring needs to be wired in accordance w/ your supply voltage and phase (there is a schematic on the trans case that you will see when you remove the mixer hood that will show you the correct configuration for your application).
You should find the full wiring schematic on the underneath of the hood when you remove it.
I would also have said competent tech check the input voltage (this can be done at the main input relay) and while he's there, check the output voltage of the same relay to insure that you don't have a partial short. On the side of the relay is a 110v thermal fuse that should be tested too.
If the contactor was shorted, your shaft wouldn't turn and you would see a small green reset on the face of the contactor that would be protruding farther than normal.
Also, on the schematic, you can find the location of the fuses and it would be in your best interest to check those as well.
That is not true i work on these mixers in nyc and all the pizza places in manhatten use the L800 i dont know what it stand ford but will find out and post it on friday this is the best machine money can buy!!!!!!!!
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First of all, I want to say that it is common for people to overload the A200 mixer when mixing dough. The owner's manual gives an extensive chart for various substances typical of what people may mix. Depending on the consistency of the dough, the maximum batch size varies, but as an example: 9 lbs. max with 40% absorption ratio thin pizza dough, 1st gear only, 5 minutes maximum mix time. I remember this particular batch size/specification because as a technician who works on these mixers frequently, I had a customer attempting to mix 20+ lbs. of that 40% pizza dough for much more than 5 minutes and didn't understand why the mixer would stall and why his mixer was so hot he could nearly cook eggs on it's transmission case. So, a word of caution (9 lbs. at 40% A.R. is approx. 7 lbs. flour, plus the water) about overloading these. If used to mix reasonable batches, they are excellent mixers and will last a lifetime (I regularly service 40-50 year old A200 model mixers that run very well).
If you don't hear any grinding when it's stalled (which would indicated stripped gears, damaged keys, etc. in the transmission) I would say you are overloading it. Many people want to say the motor is weak when the mixer stalls, but unless the motor has been repeatedly and severely overheated to the point of shorting some of the motor's windings, that's not the case. I suggest finding the recommended capacity chart from Hobart and abiding by it and you'll love your new mixer for years.
I'd say you're most likely overloading the mixer. This mixer, and others similar in size, are frequently overloaded by people making pizza dough. If you are making dough, keep in mind the A-200's capacity is 9 lb. of 40% A.R. pizza dough, mixed for 5 minutes maximum. If you need to mix longer, the batch must be cut down even smaller, but I don't even know if you're mixing dough.
Try running the mixer unloaded (i.e. nothing in the bowl) for ten minutes or more and see if it gets hot. If it still gets hot, the motor's start circuit (varies depending upon age of the A-200; Hobart used numerous motors in the A-200 over the years, incorporating different starting circuits) most likely has problems. If it doesn't get hot when operating unloaded, then you're probably overheating the mixer by overloading it.
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.
The bowl holds 20 quarts--are you overloading the mix?This mixer is not made for medium/heavy pizza dough.Depending on the pounds of dough,water and other ingredients will affect the mixer in some way.
Does the mixer work in any other speeds?Are you mixing pizza dough and in what speed?I service these mixers alot--i work for hobart.It sounds to me like you have a sheared key on one of the shafts.The mixer doesnt have a clutch.