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Presto dough mixer pm 20

How to open mixer

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SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved

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Posted on Jan 02, 2017

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SOURCE: when making bread dough the mixer dough hook jammed. now the mixer makes a terrible racket when used and will not mix heavy loads, ie dough.

In the mixer there is a worm drive gear, it is a fail safe so that you don't burn up your motor in just this insatance. the gear is nylon and when the machine is torqued too much the gear is designed to give out or strip. It is making a terrilble racket because all those chewed up teeth are now being milled and ground up while you are trying to use your mixer. STOP!!! the part costs about $8.00 USD and takes about two hours to fix. You should put a new gasget in but a lot of people dont want to spend the extra $6.00 buck because you have to buy new grease for this fix also, about $25.00 more. You must clean out all the old gear grease to make sure all the chewed up gear teeth atre out of the machine, then repair with new worm gear part and then re-pack with grease and add the new gasket and close up the machine all fixed. about 3 hours time $50.00 and a roll or two of paper towels. (The grease is real messy)

Posted on Sep 15, 2012

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Hi, We have a 3phase Hobart D300 Mixer onboard and the cooks are complaining that there is not enough grunt. I have checked the 3 speeds and they are working finee however when dough is being mixed it...


Hello Veelec,

As the machine is mixing dough it seems that it is getting sluggish. This is caused by the machine being over loaded. Although it is a 30 qt mixer that is for liquid filled capacity. I do not know what kind of dough you are mixing so I will give you a light to medium dough and then the heavy dough capacity. Also on this machine all dough should be mixed in speed 1 or low to keep from damaging the machine.

You will need to know the Absorption Rate (AR) of you dough, to find this you take the weight of the water divide the weight of the water and multiply by 100.

AR = Water Weight / Flour Weight x 100%

The higher the percent the higher the capacity the lower the percent the lower the capacity. Also the temperature of the water will have to be considered as the colder the water the harder the dough it is to mix the dough the batch should be reduced by 15% to 20% for water temperature between 65-75 degrees.

For a Light to Medium dough with a 60% AR the unit capacity is 45 pounds in first speed.
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The above capacities are for bread doughs, if you are doing pizza dough, dough nut dough or wheat dough please post back to this thread and I will help you to find the capacities.

I hope that I have helped you with your problem and would like to thank you for using FixYa to find a solution to your problem.

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I bought a used Hobart A200 20 quart stand mixer that hesitates or 'gets stuck' when mixing dough or other thick (hard to mix) material. When running without a load, or only a light load it doesn't stick...


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.

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http://shared.whirlpoolcorp.com/assets/pdfs/literature/Instructions%20and%20Recipes%20-%209704323.pdf

If this solution has assisted you, please rate it. Good luck, and don't overload the mixer when you're making bread dough. ricardok45

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Beater jams


You are going to DESTROY YOUR MIXER by kneading dough with the flat beater. Read the directions. They spell it out in big letters. Only use the dough hook for dough; only use speed 2.
If the mixer generated enough torque to knead dough with the flat beater (it doesn't), it would tear up and overwork the dough. As it is, you're lucky you didn't strip a gear.

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