I’ve had two Worm Gears completely strip out on my Hobart L800 in under a year. These gears are 400+ bucks and I really don’t want to replace a third one. Anyone have a clue what is causing this? I know they are made out of a softer metal and designed to be the failure point if something locks up, but it doesn’t seem like my dough guy is doing anything out of the ordinary (at least when I’m looking). Any help is greatly appreciated.
I am not a technician But it would appear that some type of an over loading situation may be the problem.
How many lb s of dough are you mixing?