Ok - the monster is in my kitchen now! I can't wait to start using it, but that won't be till next week.

I was wondering if those of you who have one have any comments or helpful hints on using it - adjusting recipes for it......any info at all will be greatly appreciated.

I have turned it on, and it doesn't vibrate the house down - so that is a good thing!

I have 3 bowls for it and a guard (2 stainless steel, one plastic) and the paddle. I know I want to get the dough hook, and should I get the whip for it also?

wow 3 bowls!!!!

i don't adjust anything.....you are gonna LOVE IT!

i have the dough hook, and have entertained the idea of making a big batch of fondant...but never have.

i've had a busy day...i've had to only make icing twice...i can't imagine how many it would have taken with a lil kitchenaid.

i don't know what you paid for it, but those bowls are really expensive! you really musta got a deal.

in all the years i've had it, i've never used the dough hook.

Thanks littlecake - DH wants me to try it out now, but I have no big cakes till next week!

I am so excited about it!!

The net big purchase will be a 3 door refrigerator. I have researched those vs. the walk in and for me, I think the 3 door will be a better option...less humidity when opening the doors.

i have a 2 door reach in freezer....it meets my needs pretty well, i only have an apartment sized refrigerator ...i just don't have use for a big one.

i used to keep the cakes i was working on, in my cooler case....til it went KA POOT...now i just leave them out iced on the bakery racks, i was told on here keeping them in the fridge makes them dry.

that cooler blew out so much hot air when it was working, i had to turn my air conditioning up higher, well since it broke i'm saving 100 a month on eletric.

Hmmm....that is good info too. I may have to rethink that purchase! I like the idea of the racks better. I have a while before I will have to decide for sure, I really appreciate your input!

I bake a lot of artisan breads in the fall/winter - that is why I want the dough hook for the Hobart - that will save on my arms a LOT!

I can't really think of any uses for the whip - I don't do IMBC or the like (not yet anyways)

Thanks fo this thread....I am also purchasing one for my new stoer opening Sept.

How many cakes do you average per week? Just wondering if I need something bigger..

thanks!

adven - I did not need this mixer yet. It just kicks my butt when I have a big wedding cake or I have several cakes to do at once. I just was offered a deal on it that was too good to pass up, and I am building my clientel and business as I go. I know eventually I woulld definately need it - so after discussing it with my DH I decided to go ahead and get it now.

I know it will beat making 4 or 5 batches of icing in the 6 qt. for sure!

Good luck with your shop!

edited to add: DD just gave me what for - said YES, you do need it now, why did you say you didn't??? (she is 21 and knows everything!)

i have a 30 quart, i could get by with a 20, but it would be harder...

the main use is icing, i go thru a couple hundred pounds a week

a 30 quart is a floor model...it's almost as tall as me, after working in bakeries for a few years, they always had 60 quart models....mine looks small compared to them.

Make sure you have a heavy duty counter/stand to set it on. I bought the stand to go with mine - and it doesn't move at all. I know if I had it on my 6 ft. stainless table it would jiggle it. (another reason the 30 qt. is a good idea - it is a floor model!)