NicksPizza
New member
I have found a potential source for a very lightly used Anvil 110v 40 quart mixer. The price could be right for us, and could be a potential cost of goods reduction for dough and cheese (comes with grater nd two plates). Supposed to be new (gonna look at it) 220V 1-phase 1.5 HP 40 qt with square legs. Comes with pelican head and two disks, and a whisk only. They lost the dough hook and paddle in the relocation of the equipment lot.
Is this even worth looking at if I can get it for $2300 or less? Remember that I am a low volume shop right now with not a lot of pizza volume growth in my future. I need around 300 lb of dough on peak weeks if my math is right. I might get to 350 if we get back to blowout weeks from last spring. I don’t know if that mixer would work with 50# of flour okay?? Suspect I would need 60qt at least and more HP? Anyway enough rambling. I’ll listen to you guys.
I cannot spend $3000+ on a mixer right now. Maybe not this year at any one time. The return on investment is just too long when we are trying to expand dining room, increase sit-down entree menu, add a convection oven, improve HVAC . . . pretty much the same silliness everyone goes through
Is this even worth looking at if I can get it for $2300 or less? Remember that I am a low volume shop right now with not a lot of pizza volume growth in my future. I need around 300 lb of dough on peak weeks if my math is right. I might get to 350 if we get back to blowout weeks from last spring. I don’t know if that mixer would work with 50# of flour okay?? Suspect I would need 60qt at least and more HP? Anyway enough rambling. I’ll listen to you guys.
I cannot spend $3000+ on a mixer right now. Maybe not this year at any one time. The return on investment is just too long when we are trying to expand dining room, increase sit-down entree menu, add a convection oven, improve HVAC . . . pretty much the same silliness everyone goes through
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