[Sca-cooks] Hobarts and convection ovens for baking

[Laura C. Minnick]

At 01:45 PM 7/25/02 -0700, you wrote:
>
>
>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

Yup. The man has a serious case of tool-lust here. A Hobart and a Halligan
Bar- that's what I need to get him for Christmas!

'Lainie
___________________________________________________________________________
"I'd rather staple a skunk to my forehead and go to a trade show for banjo
makers."
-Carol the Secretary, _Dilbert_