Famag IM 10

[Andy]

Is the Famag IM10 overkill for home pizza making?
I wish to pruchase a Spiral mixer but cant decide on size.
I wish to make batches of up to 20 pizzas at a time, but is there a disadvantage to having the IM10 compared to the IM5?

[scott r]

For 20 pizzas at a time the Im5 is better as it is a smaller mixer and will handle that number unless you are making huge pizzas.   I borrowed an Im10 before I bought my Im-5 and it was too large for my kitchen not to mention very heavy. 

[Andy]

Thanks Scott,
What was the smallest batch you tried to make in an IM 10?

[scott r]

Dont quote me on this (do some research) but I read once that the bowl width is the same on the 5 and the 10 and the 10 is just taller (It is really tall, too tall to fit under my kitchen cabinets)  So, knowing that, it should do the same size minimum batch as my 5. 

I can get away with a batch using 500g of water and still feel like its doing a great job mixing.  I think others do even less than that and are happy.

[Andy]

Thanks again Scott
The space factor wouldnt be an issue for me, and with the expense of these machines the €200 extra Id pay for the IM10 isnt such a factor either as they are already expensive.
Which is why I ask the question if Im going to buy just one woulnt it be just better to buy the bigger machine?
Or is it over kill?
Its goog that you have experience with both machines so I value your opinion.

[barryvabeach]

Andy,  can't help with your exact question, but many say that spirals work best when the dough size is within a specific range for that particular machine.    According to Pleasant Hill 
Famag's IM-10 mixes and kneads up to 22 lbs. (10 kg) of dough at 60% hydration (or more at a higher hydration), but also handles batches as small as 3.3 lbs. (1.5 kg) equally as well. In terms of flour capacity, this is 8.8 lbs. (4 kg) down to 1.3 lbs (0.6 kg).


I agree with you about the price differential, but went with the IM 5S due to size and wanting the option to handle smaller sized loads.

[Andy]

Thanks Barry,
Whats the largest batch your IM 5 has handled so far?

[barryvabeach]

Andy,  I am the wrong one to ask, I didn't buy it for large batches,  I bought it for the mixing action-  I mostly use 100% home milled wheat, I need every help I can get to make it light.  Normally dough size for me is just under 1 kg.

[dragonspawn]

There is also the IM-8 (disclaimer - I have it) that cuts the difference in the middle.

20 pizzas x 240 g = 4.8 kg for a mixer rated for 5, that is a bit close to home. Not that you will use it in commercial setting.

Another question is what is your minimum batch? I have noticed that for the im-8 feels best with at least 1 kg of flour.

[jenea]

I agree with a few posts about the minimum being very important. I have a sunmix, the smallest size. using a 500g flour mix for 2 pizzas, I can tell the difference (even though its a small difference) from when I up it to a 3 crust mix using 750g. So I always make a 3 crust batch at a minimum and either give away the 3rd crust or toss it if its been in the fridge for too long.  I am happy that I bought the small size. its easier to make 2 larger batches with great results than be disappointed with the results when you want to make small batches.  does this make sense?

john

[Andy]

Thanks for all the comments.
I agree the minimum batch is important. Whats the point of spening €1000 + on a mixer that you only use for large batches. But again it comes down to being able to cover all bases and the difference in the cost between them all is minimal considering the inital outlay anyway.
Plus the difference in footprint between the IM8 and IM 10 is very small both having stated 0.5kg minimum batch stated.
I need to talk to someone that has the IM 10 at home I guess.

[shawkyns]

I would really consider the minimum size you use.  I tried to split the difference with a IM8, which is amazing, but I now find myself making too much dough just to get it to hit the minimum mix weight.  if you make 6 at a time @240 is works well. but when I want to do dough for 2 DSP @ 300 each the mixer really struggles, where I think a im5 would have been much better.  no regrets, but I do find myself trying to find creative things to do with extra dough.


The spirals CAN handle a lot, and the famag is an excellent machine. in some ways they mix better when they are at the upper limit of capacity than at the low end. I think if you occasionally make a big batch but more often make lower sized then the 8 or even the five would be a better fit.

[billg]

The newer Famags have an upgraded or offset spiral that has addressed the smaller batch issue.  I don't remember exactly when they fixed this but it helped out a lot with smaller batches.

[scott r]

You can retrofit older mixers with the new spiral arm if you want to.

[Jon in Albany]

I thought the change was adding a bend to the breaker bar. I don't know enough about mixers to know if breaker bar and spiral arm are the same thing. The offset bar is for the 5, 8 and 10 from before October 2020. It is standard now.

here's a link to the breaker bar I'm talking about

https://pleasanthillgrain.com/famag-offset-breaker-bar-bend-slant

[scott r]

YES, sorry you are correct.  Jet lag has me all messed up in the head lol.  Its only the breaker bar that has changed and you can retrofit the older mixers with the new bar. 

[dineomite]

If anyone is interested, there's an IM-10 w/ Tilting Head for sale on eBay.

https://shorturl.at/ruMT1