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.
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.
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 [email protected].
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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
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. [email protected]
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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.
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