[Sca-cooks] Hobarts and convection ovens for baking

[Edouard de Bruyerecourt]

Laura C. Minnick wrote:

>
>Nope. A Hobart is a muckin' huge mixer. You can do extry-large batches of
>dough, etc in them.
>
That's a mild description. They actually come in different sizes, from
counter top models that are two feet high (think KitchenAid's Notre Dame
defensive tackle big brother) to floor models about five feet high
(cross a KitchenAid with a T-1000 "Terminator") with mixing bowls that
are 24-30" across.  They could beat 12 dozen eggs easily. Or whip  two
cases of mashed potatoes (turnips?) They also have the drive attachment
on the front for slicing or grating wheels. The only way to shredd a
case of carrots or five flats of mushrooms in maybe five minutes or less.

They also have multi-ratio drive wheels, so you can change the power
ratio for whipping or kneading dough.

Edouard