Kitchenaid KSM500PSSM

[02ebz06]

Greetings,

I am looking at buying a Kitchenaid KSM500PSSM 5 qt. mixer but thought I'd ask opinions here first.
I've seen several posts where people have burned up their KA mixers.
Just wondering if this is the model people had issues with.
Don't plan on making more than a couple pizzas, couple loafs of bread, or a dozen bagels at any one time.

tia

Bruce

[DNA Dan]

You need to keep in mind two different things with your usage of this mixer.

1) What hydration levels will you want this mixer to mix.
2) What size batch do you intend to mix at this level.

I can mix a 48% hydrated dough in it, but I only use ~481g of flour. I have to hold the bowl down during the final mixing stages. It's not very ideal.

I haven't run into any issues with power or burning it out, but again, I am mixing a small batch. I am more concerned with how cheap the bowl is, (a little thin) and how loosely it fits in the arms of the mixer.

I think as long as you don't expect huge batches of low hydration doughs, KA"pro" mixers are okay. I haven't looked up hte model you listed, but I am using the 500pro with metal gears.

EDIT: My mixer is the exact one you are looking at. I use mine infrequently so I can't vouch for the long term reliability.

[TXCraig1]

I have a KA5SS (Hobart made) that I've been using regularly for the better part of 20 years. It's starting to act (and smell) a little strange, but it's still running. That being said, I can't remember ever reading a good review of any post-Hobart KA mixers that get any meaningful amount of use. The plastic gear box can't seem to handle the stress. I'd do some searches here and on google before making the decision to buy one. When mine finally dies, it will get replaced with a Bosch Universal Plus.

CL

[tikidoc]

I had a Pro600 that died on a fairly small batch of dough after 1 1/2 years of very light use.  Unless I luck into a nice old Hobart-made KA, I cannot imagine ever buying another KA.  I now have a Bosch Compact and an Electrolux Verona, and am very happy with both.

For less than the price of the KA you are looking at, you could get the Bosch Compact.  It is a much better machine.  It looks like it was made by Fisher Price but it is a great little mixer, and can handle larger batches of lower hydration dough than my KA ever could, and still do a nice job on other jobs like quick breads, cookies, meringues and whipped cream.  I have done double batches (~1kg high gluten flour) of bagel dough in the Bosch that would have made smoke come out of the KA, and it didn't even get warm.

[02ebz06]

Thanks for the replies.
I did find some information elsewhere that stated to not use more that 40-44% of the mixer max load rating.
i.e. if the mixer max load rating was 7lbs of dough, only put 2.8 to 3.08lbs in it (if my math is correct).
However finding the max load rating of the mixer is another thing.
The owner manual doesn't give any indication lo max load and the author of the statement said Kitchenaid (as well as Bosch) never
responded to his request for the load rating.

Use of the mixer will probably be no more than once a week, so it won't be getting a lot of use.

I guess the key is don't overload it.

I will look into the Bosch.

Thanks again to all

[dmcavanagh]

I have an original Hobart made Kitchen Aid. almost 30 years old and as good as the day I brought it home. I can make a dough for a dozen bagels in mine, I'm fairly certain that would bring todays model to it's knees. It's not necessarily the amount of use the machine will get, but rather the load you put on it when you use it. Most (maybe all?) of the KA's today are made with a plastic sacrificial gear which will break to protect the motor itself from overload. Replacing the gear is doable but it looks like it's a big pain in the ass and time consuming. Buy wisely my friend. Caveat emptor!