Author Topic: dough mixers  (Read 2115 times)

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Offline nova18

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dough mixers
« on: August 04, 2005, 08:35:37 PM »
Hi there from New Zealand

Stupid question no doubt, and I have looked at past information members have presented, but in very basic terms, how do I work out what size HOBART MIXER to buy for our soon to open pizzeria. Thin crust pizza max covers 200 per night at weekends, lesser amount through the week nights, Sizes 12 inch and 14 inch pizzas.

Thanks everyone, is say a 60quart kind of the Industry average? They seem huge!

Richie Boy


Online Pete-zza

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Re: dough mixers
« Reply #1 on: August 04, 2005, 09:51:01 PM »
Richie,

You may want to take a look at the thread "Commercial Mixers" at http://www.pizzamaking.com/forum/index.php/topic,1660.0.html. In particular, you may want to look at the chart at the Hobart site to see which machine might be best for your purposes. If you are making 200 12-inch and 14-inch pizzas on your busiest nights, I estimate that you will need a machine that can make between 155 and 212 pounds of dough (for a medium thickness crust). Of course, you can make several batches rather than one batch for the entire production.

Good luck.

Peter


 

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