vcm vs a hobart mixer

[Rockstar_pizza]

if you had to chose one which would it be? Does the vcm do ok on making dough? how is the Hobart when cutting blocks of cheese?

 

[bodegahwy]

We have been using a VCM now for 12 years for both dough and cheese. Mixes a batch of dough based on 25 lbs of flour in 2.5 minutes and handles 20-22 lbs of cheese from block in 25 seconds.

We ran prep for both locations on this one machine for 10 years.

No question in my mind I would do it this way again.

 

[jackaloo]

VCM - best kept secret
better for dough and for cheese
shhh

I have a Hobart VCM at 1 store and a 60Qt upright (not Hobart) at my other
I don’t think there’s a noticeable difference in the taste of the dough

Paul

 

[Tom_Lehmann]

The only real issue with the VCM is that it is not the best mixer for use in making sauce. When it comes to making sauce, think of it as a giant Waring Blender, it exerts a lot of shear on the tomato which causes it to break down and release water, so you need to be very careful when mixing sauce in a VCM, but then the same is trus when mixing dough in a VCM too, 15-seconds can be the difference between a dough and a pudding.
Tom Lehmann/The Dough Doctor