Question about Hobart A200 Stand Mixer

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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 at all, but first gear seems a little fast. I've uploaded a video of this to youtube which might help describe the issue. It can be seen at: http://www.youtube.com/watch?v=PHIm0my57-8 Thank you for any help you can provide.

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  • emsmith2323 Mar 09, 2011

    aadzut - Thank you for the information. Our 6 month old restaurant has been keeping us pretty busy so I haven't had a chance to respond. We've been making due with the mixer by mixing very small quantities (about 2.5 lbs) of light bread dough. I was able to locate an A200 user manual, which lists the maximum light bread capacity as 25lbs, and heavy bread dough as 15lbs.

    Our standard batch of light bread dough is 10lbs and causes the mixer to stall in any gear. During both normal operation and when stalled it is fairly quiet (just the expected 'whir') and it stays reasonably cool. No grinding sounds, no odors.

    I'm familiar with electronics repair and would be capable of testing the motor if anyone has the specs or could point me in the right direction. Any info on where/how to obtain schematics, troubleshooting procedures, etc would be helpful. I haven't been able to find much on my own unfortunately.

    Also, could this be related to an issue with the power supply or other electronics supporting the motor...or maybe if it is actually a 220v unit mismatched with a 110v housing (e.g. from a prior repair)? It is old and we don't know the history so anything is possible.

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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.

Posted on Jan 10, 2011

Testimonial: "Great advice and suggestions for next steps. Thank you!"

  • emsmith2323 Mar 09, 2011

    aadzut - Thank you for the information. Our 6 month old restaurant has been keeping us pretty busy so I haven't had a chance to respond. We've been making due with the mixer by mixing very small quantities (about 2.5 lbs) of light bread dough. I was able to locate an A200 user manual, which lists the maximum light bread capacity as 25lbs, and heavy bread dough as 15lbs.

    Our standard batch of light bread dough is 10lbs and causes the mixer to stall in any gear. During both normal operation and when stalled it is fairly quiet (just the expected 'whir') and it stays reasonably cool. No grinding sounds, no odors.

    I'm familiar with electronics repair and would be capable of testing the motor if anyone has the specs or could point me in the right direction. Any info on where/how to obtain schematics, troubleshooting procedures, etc would be helpful. I haven't been able to find much on my own unfortunately.

    Also, could this be related to an issue with the power supply or other electronics supporting the motor...or maybe if it is actually a 220v unit mismatched with a 110v housing (e.g. from a prior repair)? It is old and we don't know the history so anything is possible.

  • None Mar 09, 2011

    To narrow down if the problem is in the motor, do the following:
    Remove the two screws on the top of the mixer and remove the cover they hold on (caution - one of these screws, I don't remember which, has a nut attached inside the top cover to assist in lifting the cover off. If you attempt to remove this screw first, it will turn a few turns and feel stuck. At that point remove the other screw first to avoid damaging the top cover).
    With the cover off, you can see the motor's cooling fan blade. Run the mixer with a load heavy enough to make it stall. If the motor is indeed stalling (visible by noticing the fan blade stopping along with the dough hook), then you can rule out transmission troubles for the time being.
    The oldest A200 mixers used motors with carbon brushes which wear out, but the brushes are only used to start the motor. Once the motor starts, they aren't doing anything (I may be wrong about that, they may be creating a current path for rotor current after the motor is started). To see the brushes, remove the two side covers at the rear of the motor/transmission housing. You'll see two spring-loaded arms pressing down on black carbon brushes. Most importantly, the arms should not be bottoming-out on the casting which holds the brushes - the spring-loaded arms must maintain pressure on the brushes, pressing them into the commutator.
    At this point, rather than drone on even more about all the posibilities, I'll wait to hear back from you as to whether or not the motor is stalling when the dough hook stops.

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