I'm actually a little dismayed about some of these commercial countertop mixers' specs. The Globes both look rugged, physically, but their rated capacities are about the same as KA 600 when it comes to dough. Less in some instances. Same for Vollrath's machine. They may have higher duty cycles, but they may not be any more performant.
Weird, but the 5qt globe is rated for 50% MORE dough than the 8 quart for 55% AR doughs. But rated for 50% less than the 8qt on pasta dough. 2lb? That's not great at all! The Globe 5 qt costs a bit less than KA commercial 8 qt, the Globe 8 qt costs a decent chunk more. The Vollrath is between the two.
Still makes me wonder about true spiral mixers for the larger heavier doughs. Planetaries have to get too big before they really catch up in raw power. Hausler & Famag look like they make some tiny beasts.....but of course it's a one trick pony. Dough and only dough. Hard to justify counter space for that in a home setting. Not the easiest justification in a commercial setting either.
I knew a shop owner that, a good 14 years ago was running the whole shop on 3 KA 600s. No NSF rating but that was ok (at least at the time.) No doughs there, or very little, but lots of mixed batches of various fillings, sauces, creams etc. And that was back in the plastic gearbox era of the 600 - they're beefier now, and now the 7 & 8 quart units are still heavier duty. It's a weird product lineup now.
Weird, but the 5qt globe is rated for 50% MORE dough than the 8 quart for 55% AR doughs. But rated for 50% less than the 8qt on pasta dough. 2lb? That's not great at all! The Globe 5 qt costs a bit less than KA commercial 8 qt, the Globe 8 qt costs a decent chunk more. The Vollrath is between the two.
Still makes me wonder about true spiral mixers for the larger heavier doughs. Planetaries have to get too big before they really catch up in raw power. Hausler & Famag look like they make some tiny beasts.....but of course it's a one trick pony. Dough and only dough. Hard to justify counter space for that in a home setting. Not the easiest justification in a commercial setting either.
I knew a shop owner that, a good 14 years ago was running the whole shop on 3 KA 600s. No NSF rating but that was ok (at least at the time.) No doughs there, or very little, but lots of mixed batches of various fillings, sauces, creams etc. And that was back in the plastic gearbox era of the 600 - they're beefier now, and now the 7 & 8 quart units are still heavier duty. It's a weird product lineup now.
