Recent content by Penelope

Thats what we used. I found that how it was mixed made a huge difference in the thickness. Like said above use a low speed paddle mixer ( not a kitchenaid stand mixer 😦 ) 4 gallon extra heavy mayo to 6 quart buttermilk. Used for wing dip

does any one have a good place to buy hobart mixer parts and oils?

you may want to check in your area and see if you have an electric motor repair shop. Depending on the problem they may be able to repair your motors and replace the bearing for a lot less than new.

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I am sure with 2 companies looking at this that this is not the problem, but are you sure that the unit is completely defrosted (evaporator not a block of ice)?

I have had my Anets for 20 years and the thing has been bullet proof. In my recent searches I see that middleby marshal bought out anets. if your looking at a used one, besides making sure the rollers aren’t gouged, the front door, back door and chain guard have a safety switch, they have to be...

we just installed an Edge overtop of our Lincoln a couple of week ago — love it. We had to do (we did?) re-plumbing of the gas lines to make sure the fryers and ovens were getting enough pressure. We also cook in solid pans, you may have to adjust the top fingers to get the cook you want.

It should be on the plate with the model and serial number. I heard about them changing this back in late 90’ s or early 2000. Whenever they upgraded to the new gas for coolant. My Pepsi cooler has a huge notice that it is only NSF compliant for sealed bottles and packages. My miscellaneous...

I’m in NY, It is their responsibility to let me know if it is tax-exempt before the bill is finalized, I don’t ask. after that I cant issue a refund because it is already rung through, but they do have the ability to file and get there tax back from the state.

Check with the your distributor or even with the manufacturer of your sauces, Franks does offer 2 oz pumps that fits on their gallon jugs. If you cant do that, if you can pour them into a widemouth container (ie mayo container) you can use a 2 oz ladle to scoop it on)

I am no expert on this. I have a 1450 which is similar to your oven, the bottom is the 1500 fingers, I think because the of the air part of the oven it will blow the heat with direct force to the bottom of the pizza. (if you use a gas oven at home would be similar to using the bottom rack of the...

Another thought. Maybe do paper cut outs of crust,sauce, cheese,pepperoni, mushrooms, etc. And the kiddos can build a paper pizza with you building a real one.

I like the apron idea—when we did the field trip years ago, I was going to do just plain white aprons (you can get a dozen aprons for $10.00) but they didn’t give us enough notice to get them in. I also did the presentation in the kitchen—I had it all figured out how I was going to present it...

are you anywhere near Cleveland oh? I seen an ad on craigslist a while back where somebody had paddles and bowls for mixers (larger inventory) maybe worth a check and see.

the one I have is: (Ideal finished temp x 3) - (room temp + flour temp + bowl friction)=water temp