Question about Hobart D340-6007 Mixer

2 Answers

Dry clumps in pizza dough

Have had 60 qt. mixer for little over 1 year and although it worked great ing the begining as time passes we are getting more and more dry hard clumps of dough in the mix ( which takes time to remove). It seems to increasingly get worse. We have tried a little more time and then a little more water but have the same results. No problem when mixing cookie dough with the paddle only with the dough hook. We have tried single batches but with same results.

Posted by on

  • Dan Erger Feb 24, 2009

    Here is some more in depth info on the problem...

    Bigg t: I tried the quarter test and these are the results..
    With the dough hook in, the bowl raised up and the machine on and spinning, it took 14 quarters. Meaning the dough hook just nicked the top of the 14th quarter at the bottom of the bowl. I tried the same test with the Beater bar. It nicked the top of the 3rd quarter. This is very odd. Even if a tech came out and re-adjusted the bowl level for the hook by about 13 quarters, the beater would never fit again since it now has a clearance of only 3 quarters!? Unfortunately I do not know what the clearance was when the machine was brand new. It's something I never thought to check before.

    ricardok45: We are using the dough hook you suggested. It is an HL60ED. This is the same one we have always used, and is also the same bowl, hook, recipe, and way of mixing dough that we and over 1,100 other stores have been using for years. The dough we mix is for a Papa Murphy's. I myself have been working with the same dough for 7 years and have personally mixed dough 5 days a week for the last 7 years using 4 separate mixers (4 different store locations) and have never had quite a problem like this. I have had a little bit of crusty dough on the very bottom of the dough ball before, but it is very easily picked off. The crusty stuff I pick out currently is thoroughly mixed through out the entire dough ball which is a huge pain and a waste of time.

    As stated before we did not have this problem initially, but has begun about 4 months ago and has progressively gotten worse. I really believe it has to do with the bottom of the dough hook being so far from the bottom of the bowl. I can see as it mixes and moves the dough from side to side, there is a large mass of dry dough at the bottom of the bowl and it does not initially get mixed in with the rest of the dough. Then about the last minute or two the dough bowl becomes cohesive enough to grab the crud on the bottom and mix it into the ball. Unfortunately it is too late and the crud remains dry and rough and then you end up picking it out of each batch.

    I would call Hobart out to fix it since it seems this is the problem, but 2 issues are stopping me. 1. A tech at Hobart says they are
    not sure why the clearances are different from the dough hook versus the beater. 2. They said it will cost $360 just to walk in the door and $90/hour in addition. Not an option for us, especially if they don't know why the clearances would be different and are going to charge me all that money to tell me they are stumped.

    Bigg t, I'm hoping maybe you have dealt with an issue like this before and can suggest a solution.


×

2 Answers

  • Level 3:

    An expert who has achieved level 3 by getting 1000 points

    All-Star:

    An expert that got 10 achievements.

    MVP:

    An expert that got 5 achievements.

    Vice President:

    An expert whose answer got voted for 100 times.

  • Master
  • 640 Answers

Throw a quarter in the bowl,put the hook on and raise the bowl.Turn the mixer on and the hook should just skim and move the quarter.This is to check that the hook clearance to the bowl is right so the dough on the bottom of the bowl rides up the hook.I'm a hobart tech and repair these units often.Let me know.

Posted on Feb 21, 2009

  • anthony james
    anthony james Feb 24, 2009

    If you have time tonight give me your phone number and i can answer all your questions.I'ts easier to explain.My email is leernet13@yahoo.com.

×

  • Level 2:

    An expert who has achieved level 2 by getting 100 points

    All-Star:

    An expert that got 10 achievements.

    MVP:

    An expert that got 5 achievements.

    Vice President:

    An expert whose answer got voted for 100 times.

  • Expert
  • 135 Answers

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

Posted on Feb 20, 2009

  • Rick Belanger
    Rick Belanger Mar 05, 2009

    Hi. Hopefully bigg t was able to help you with this rather unique problem. If he helped you, I'd really like to know what the solution was in case I ever run across the same problem in the future. Thanks in advance. ricardok45 AKA Rick Belanger. ricardobelanger@gmail.com

×

1 Suggested Answer

6ya6ya
  • 2 Answers

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

Hi,
a 6ya expert can help you resolve that issue over the phone in a minute or two.
best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
the service is completely free and covers almost anything you can think of (from cars to computers, handyman, and even drones).
click here to download the app (for users in the US for now) and get all the help you need.
goodluck!

Posted on Jan 02, 2017

Add Your Answer

Uploading: 0%

my-video-file.mp4

Complete. Click "Add" to insert your video. Add

×

Loading...
Loading...

Related Questions:

1 Answer

How do I change the gear oil in a food service mixer sp62


About 49 results (0.77 seconds) Search Results

    [PDF]Instruction Manual for Globe Mixers - Globe Equipment ...

    https://globeequipment.com/media/product.../Sp10_Owners_Manual.pdf
    Or call the Globe service department at 937-297-7247 and ask for contact .... Please remember that this manual or the warning labels do not replace the need to be alert, to properly train and .... gears or other parts and WILL void the warranty! 7. ... Lubricate the attachment shaft with a food quality grease or mineral oil. 4.

    SP62P 60 Quart Pizza Mixer - Globe

    www.globefoodequip.com/.../mixers/...mixers.../sp62p-60-quart-pizza-m...
    This mixer comes complete with an 60 quart stainless steel bowl, spiral dough hook and bowl ... High torque direct gear drive transmission; Oil bath transmission.

    Globe SP62P Gear Driven 60 qt. Commercial Planetary ...

    www.webstaurantstore.com > ... > Commercial Floor Mixers
    Commercial Planetary Floor Pizza Mixer - 3 HP. In stock ... What is White Glove service? ... Globe XXBOWL-62 60 Qt. Stainless Steel Mixing Bowl for SP62P Mixer.... Planetary grease fitting and gear oil meter. .... Globe SP62 and SP80PL MixerControls .... 2003-2016 WebstaurantStore Food Service Equipment and Supply .

Jan 30, 2016 | Globe Food Mixers

2 Answers

Please can you advice why my 1st gear is no longer working but #2 and #3 is working. can you suggest what is wrong


The most likely cause is a faulty gear/gears or a faulty shift mechanism.

If you do not have experience fixing large mixers, I suggest calling in a qualified service technician.

Mar 04, 2015 | Hobart L800 60 QT Dough Bakery Pizza Mixer...

1 Answer

My KSM150PS stopped working!! HELP!!


Yikes!!!!
Can you tell us what you were making last time you used the machine? Do you do pizza and other doughs a lot. The KSM150 is a 325 watt mixer with lots of power so;
1 first lets go back to the outlet and try anything that can show fast results like a hair dryer to test the outlet.2 The cord from the mixer, do you unplug it by pulling on ti? Or do you use the plug itself when unplugging. Do you have and know how to use a volt meter. If yes to both
3 Remove the rear cover and you will see a black and copper plate with a whole bunch of connectors on it. the left two bottom black and white terminals are the power for the mixer, turn the mixer on and test the terminals to make sure the machine is getting power, if not replace the power cord. You will have to open the machine and take it apart somewhat to replace the cord.
4 it could be the speed control plate itself (Most likely) there are three screws on the plate in an upside down triangle, turn the one on the bottom left a little bit while the mixer is on if it is the adjusting screws it should start again with less than a half turn.
5 Look at all the terminals to the speed control switch and make sure that they are connected if any one of them has come off then the machine won't work.


There can be other problems but this fix is the most common. Let us know if this does not work and we can go into it a little more in depth.


If you leave the machine on for a minute or more does it start to smell (burnt smell or hot electric) If you have a warranty (still within the first year of purchase ) get in touch with Kitchenaid they will send a new mixer with out question. If you are out of warranty then we can fix it, one step at a time, or you could take it to an authorized service center, if you live close by to one. Let us know.

Jan 19, 2013 | KitchenAid KSM150PS Artisan Series Stand...

1 Answer

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.
For a Heavy dough at 55% the units capacity is 30 pounds in first speed.

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.

Mar 02, 2011 | Hobart D300 Stand Mixer

1 Answer

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.

Jan 04, 2011 | Hobart A200 Stand Mixer

1 Answer

Hobart A-200 mixer gets hot and weak. Motor housing gets too hot to keep your hand on it. Service tech told me the motors usually don't go out. What other problem could it be?


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.

Dec 20, 2010 | Hobart A200 Stand Mixer

1 Answer

I have a Hobart 80 qt. stand pizza dough mixer that has lost forward speed, and only works in reverse. Is this electrical controls or a gear problem?


if the mixer is a 3-phase unit, that mixer has no reverse speeds, all gears should turncounter-clockwise when mixer is on ,if a 3-phase unit try switching any 2 of the incomingline to to change direction

Oct 08, 2009 | Hobart D300 Stand Mixer

1 Answer

Motor stalls out when mixing you unplug and plug back in and it will run had the motor checked out and was fine


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.

May 01, 2009 | Food Mixers

1 Answer

Hobart a200 mixer won't mix


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.

Nov 09, 2008 | Hobart A200 Stand Mixer

2 Answers

Hobart 60 quart mixer


the motor protection board is doing its job.you should only use 1st speed to mix pizza dough.im a hobart technician and service these mixers all the time.let me know

Jan 27, 2008 | Hobart D340-6007 Mixer

Not finding what you are looking for?
Hobart D340-6007 Mixer Logo

Related Topics:

516 people viewed this question

Ask a Question

Usually answered in minutes!

Top Hobart Food Mixers Experts

Pieter Vleeshouwers
Pieter Vleeshouwers

Level 3 Expert

1670 Answers

yadayada
yadayada

Level 3 Expert

70365 Answers

Lawrence Oravetz

Level 3 Expert

8710 Answers

Are you a Hobart Food Mixer Expert? Answer questions, earn points and help others

Answer questions

Manuals & User Guides

Loading...