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Author Topic: mixers  (Read 1467 times)

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Offline artigiano

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mixers
« on: November 13, 2006, 02:04:27 PM »
what is a good mixer for a 20 - 30 seat pizzeria.  Also, how much dough, water and salt and yeast can go into a commercial mixer at a time.  If someone could point me in the right direction, also a pricing idea would be great.
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Offline Pete-zza

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Re: mixers
« Reply #1 on: November 13, 2006, 06:32:26 PM »
Artigiano,

A good place to get a feel for mixers and capacities is at the Hobart website and, in particular, the mixer capacity chart at the bottom of the page at http://www.hobartcorp.com/hobartg5/pr/products.nsf/pages/food-prep_mixer.

Peter
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Offline artigiano

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Re: mixers
« Reply #2 on: November 14, 2006, 03:27:20 AM »
Thanks for the link Pete!
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