Looking to get a KYS Pro Baker Easy.. Available in USA?

Keong · January 18, 2025, 12:31:58 AM

Quote from: Barge on January 17, 2025, 09:24:18 PMJust got the "Vito machine" . It works well. Not sure about Revo ( also it costs a lot more ), but I think Autentico meets my needs

Good choice. Dont buy the revo that 2 members in this forum are promoting.

murphy561 · January 18, 2025, 06:56:05 PM

Quote from: Keong on January 18, 2025, 12:31:58 AMGood choice. Dont buy the revo that 2 members in this forum are promoting.

Why not? It's a great mixer. Not promoting. Was sharing the story behind KYS which are actual facts. I've clearly said numerous times buyer beware if you buy a KYS now.

Robenco15 · January 18, 2025, 11:15:00 PM

Quote from: Keong on January 18, 2025, 12:31:58 AMGood choice. Dont buy the revo that 2 members in this forum are promoting.

👋 make that 3 😆 It's a wonderful mixer. Have done countless pizzas, bread, and unbelievable bagels with it so far. Amazing machine. Would I be happy with the Authentico or other cheaper spiral mixers? Maybe? The built in thermometer is incredibly useful, surprisingly accurate, and being able to do 57% to 93% hydration doughs with ease is a lot of fun.

My biggest question though is, why do so many people in here care? Buy a Chinese mixer, buy an Italian mixer. It's your money, your specific situation, your dough. Buy what you want, enjoy it, and put this pizza forum in the rear view mirror.

PizzaIsBread · January 19, 2025, 02:12:58 AM

where is this thermometer built in on the kys mixer? is it like a infrared version built somewhere close to the spiral hook that measures the temp from the top?

WhyNot · January 19, 2025, 04:18:28 AM

I was told it's in the breaker bar

JM pizzaiolo · January 19, 2025, 05:14:02 AM

Oh wow I assume that means the bar is hollow for a wire to pass thru. Interesting if info is correct

Muddy · January 19, 2025, 09:36:20 AM

Quote from: JM pizzaiolo on January 19, 2025, 05:14:02 AMOh wow I assume that means the bar is hollow for a wire to pass thru. Interesting if info is correct

On my mixer, one side of the breaker bar is solid, the other is hollow with the temp sensor at the bottom. I assume that the other mixers with an L-shaped cross section breaker bar are the same.

Muddy

murphy561 · January 30, 2025, 02:24:17 PM

Quote from: Muddy on January 19, 2025, 09:36:20 AMOn my mixer, one side of the breaker bar is solid, the other is hollow with the temp sensor at the bottom. I assume that the other mixers with an L-shaped cross section breaker bar are the same.

Muddy

https://www.instagram.com/reel/DFYjHmKOtXO/?igsh=MW4xZ2ZpYW9iN2o4eQ==

murphy561 · January 30, 2025, 02:24:45 PM

Quote from: Muddy on January 19, 2025, 09:36:20 AMOn my mixer, one side of the breaker bar is solid, the other is hollow with the temp sensor at the bottom. I assume that the other mixers with an L-shaped cross section breaker bar are the same.

Muddy

https://www.instagram.com/reel/DFYjHmKOtXO/?igsh=MW4xZ2ZpYW9iN2o4eQ==

murphy561 · January 30, 2025, 02:25:16 PM

Quote from: Robenco15 on January 18, 2025, 11:15:00 PM👋 make that 3 😆 It's a wonderful mixer. Have done countless pizzas, bread, and unbelievable bagels with it so far. Amazing machine. Would I be happy with the Authentico or other cheaper spiral mixers? Maybe? The built in thermometer is incredibly useful, surprisingly accurate, and being able to do 57% to 93% hydration doughs with ease is a lot of fun.

My biggest question though is, why do so many people in here care? Buy a Chinese mixer, buy an Italian mixer. It's your money, your specific situation, your dough. Buy what you want, enjoy it, and put this pizza forum in the rear view mirror.

https://www.instagram.com/reel/DFYjHmKOtXO/?igsh=MW4xZ2ZpYW9iN2o4eQ==