Quick Hobart question

[pie_bar_guy]

Which Hobart model is the most commonly used (60 QT.), the HL600 or the HL6621? The only difference I see is the number of speeds and attachments? I didnt even know there were two types…which one do you use?

 

[NicksPizza]

Focus on the power of the motor. someone else will tell you the two levels that appear out there. Get the highest HP motor you can find & afford in the size mixer you need.

 

[paul7979]

Many people use the H-600 for pizza dough, but I believe the only 60qt Hobart that is meant to be sed for mixing heavy doughs is the P660.

 

[George_Mills]

Most all of our clients use The H600.

Nick is correct, used units can be as low as 1 hp for the older units 2 hp is the most common on the later models.

George mills

 

[Tom_Lehmann]

The H-600 is really designedas a light to medium duty mixer. The P-660 is designed as a “workhorse” as is the new Legacy series of Hobart mixers. Another good bet is an 80-quart Model 802.
Tom Lehmann/The Dough Doctor

 

[George_Mills]

Another good bet is an 80-quart Model 802.

I agree the M802 is best but the greater percentage of pizza shops appear to prefer the H- 600.

Unless they have changed the gear ratio on the Hobart P660 all our clients who got one found the hub speed to slow for shredding cheese. Some tryed adding a spped drive to the hub but that unit could not take the strain and soon failed.

Because Hobarts are so strong none of our clients buy new.

George Mills