Does anyone know of any ETL, UL, or NSF Spiral Mixers?!

[EthanPizza]

I love my Famag, but apparently I can't use it in a commercial setting. I make 80% hydration w300 dough and usually use multiple speed settings over 20 to 30 minutes to produce my dough, does anyone have any advice on what I can purchase that would be legal to use in a commercial setting?

[scott r]

I dont want you to break the law, but im jut throwing this out there.   With hundreds of health inspections behind me from many different inspectors, I have never once seen any health inspector actually take the time to look for NSF ratings on kitchen appliances. 

If you were buying it for your restaurant I would say maybe dont take the chance.   But since you already own it... I would just use it.  The worst they will do is tell you to stop using it, and at that point you can get a new one.   They are not going to close you down or fine you over this.

[loch]

I always thought they were rated commercial. Could you explain what they are lacking?

In the mid 1990's I used two KitchenAid commercial mixers and from what the health inspector told me the longer orange electrical cord is what made them "commercial". Is it something like that?

I have been looking at a Häussler and it is CE certified. https://pleasanthillgrain.com/haussler-alpha-mixer-heavy-duty-kitchen-dough-stand-mixer

Dave

[EthanPizza]

I always thought they were rated commercial. Could you explain what they are lacking?

In the mid 1990's I used two KitchenAid commercial mixers and from what the health inspector told me the longer orange electrical cord is what made them "commercial". Is it something like that?

I have been looking at a Häussler and it is CE certified. https://pleasanthillgrain.com/haussler-alpha-mixer-heavy-duty-kitchen-dough-stand-mixer

Dave

CE is for Europe. Clark County, Las Vegas Nevada will not allow me to use without US marksNSF, ETL, or UL.

[EthanPizza]

I dont want you to break the law, but im jut throwing this out there.   With hundreds of health inspections behind me from many different inspectors, I have never once seen any health inspector actually take the time to look for NSF ratings on kitchen appliances. 

If you were buying it for your restaurant I would say maybe dont take the chance.   But since you already own it... I would just use it.  The worst they will do is tell you to stop using it, and at that point you can get a new one.   They are not going to close you down or fine you over this.

I have an 11lb capacity Famag. I need at least 2x that though, so upgrading. But was planning on keeping it famag. I usually do speed 1, speed 5, speed 8, then speed 10. Very worried about producing my 80% hydrstion w300, 100% biga dough in a new, potentially very costly mixer

[loch]

I may be off base in suggesting this, but it seemed odd that a product like the larger Famags that are obviously meant for commercial use and come with a commercial warranty aren't rated for use in this country.

I found a few field evaluation services and whether they can be of help I don't know. You'd have to contact one to see.

This one states "A field evaluation is a process whereby products that do not have a certification acceptable to the Authority Having Jurisdiction (AHJ), owner or other regulatory body can be evaluated to the applicable product safety standard(s) for the specific application and location where the product is being utilized"
https://www.productsafetyinc.com/testing-services/field-evaluations-usa-canada/?gclid=EAIaIQobChMIiI6Ak5ng-wIVWBTUAR1pKA11EAAYASABEgK__vD_BwE

Dave