Most of us feel like we know what is considered quality equipment for our home kitchens, but when it comes to commercial brands etc. we must aquaint ourselves with all new product lines for mixers, ovens, etc. I hope this discussion can help with those issues.
Right now I'm still using my Cuisinart mixer, and my trusty 20 year old oven. I've definitely outgrown the 5 quart mixer, and I'm on a quest to find out what the right next step will be for a commerical sized mixer. I've heard Hobart is a good brand, and I was looking into the 20 quart Legacy mixer. What size/brand do most people use in their smaller home based bakery operations?
I'm pretty darn happy with my Anvil 20 qt. When you decide what stuff you want I will vouch 100% for the folks at www.webstaurantstore.com
I have been ordering all my pro grade stuff from them and they are inexpensive and high quality. Very fast on the shipping as well.