I have a Pro KA that as many know, has a plastic casing and the gears get stripped rather easily. My dh has repaired the machine numerous times since I began pumping out the pizza dough over the past year. Between bread, pasta, pizza dough, the poor machine can't keep up with the demand for just my family alone. I desire to purchase a commercial mixer and was considering the KA 7 qt Commercial as it has a metal casing, unlike all of the other KA now on the market are plastic. The plastic casing wears out and the so do the gears. I wanted to stay with the KA so I could use all of my KA attachments. Considered a Hobart N50, until I watched a youtube review which said making even small batches of pizza dough in the machine a couple of times a week would burn up the motor. The guy recommended a 20 lt spiral mixer instead. So I got to thinking that we're going to be repairing my KA, I can keep it, run my attachments with it, make my angle food cake in it and will look for a commercial spiral mixer instead. So here I am. I'm doing this only for my family and we love my pizza!! I have a son, who is single, that I cook for and make up fresh frozen meals. I will make up to 17 individual frozen pizzas every couple of weeks. Up to 5 batches of pizza dough. I use a Authentic Vera Pizza Napoletana Dough Recipe but use a pastry flour...here in Mexico, different flours are very hard to find but it turns out amazing, even when I mix some whole wheat into the batch. Those of you who can recommend a their small countertop spiral mixers or a fork mixer, I'm all eyes for reading about it.