8 replies to this topic

[annachan]

For a while now, I've been intrigued by Thermomix type machines. Initially, I was excited by the Theromix. Upon further inspection, I decided that it wasn't for me. Then there is the Kenwood Cooking Chef. I like it better than the Theromix due to the larger capacity and the more precise temp control. But something was holding me back. While deliberating on the Kenwood, the Thermo Chef came into the scene with a much lower price than the first 2 machines. Tempting, but there are drawbacks, like the blade always running when the machine is on. Excitement has faded by this point.

Now I am looking at the HotmixPro Creative. Though I still like a larger capacity, like the Kenwood, I am happy with the other features. Not only can temp be adjusting by 1 degree, the range from -24 c to 109c (-11.2f - 374f) is impressive. It can act as a blender, a mixer, a chocolate tempering machine, ice cream machine, works with sugar and possible sous vide. And no need to buy extra attachments. I am once again excited but not sure if this machine is as great as it claims to be.

Anyone have experience with a HotmixPRO machine? Even if not the Creative one, I still like to know how well the machine functions. Also, not sure that I will go with the Creative model yet as it will have to depend on the price. The Gastro (just like the Creative but without the chill feature) is about $2400. I don't think the Creative is available in Australia yet and I've read in one place that it may be in the 5-6k range. That's a big jump in price for that one feature and I think I can live without it. But, if it's closer to 3k, I would consider it.

TIA for any info you have.

[ChrisTaylor]

At ~$5000 wouldn't that make it more expensive than the Thermomix?

[pep.]

I've seen the HotmixPro Creative on German website for EUR 3500.- excl. VAT (19 %). The Thermomix costs ~ 1000.- incl. VAT. Of course, the capabilities of the HM are much more advanced.

[Kerry Beal]

I had a look at this machine at the restaurant association show in Toronto - and saw it again last week in a restaurant supply store locally. The container is the same size as the TMX - problem I found is that it is wired 220 which means in north america at least it's not easily plugged in at home.

I like the idea of it supposedly getting to higher temperatures than the TMX, and the one degree gradations - but other than that I saw no real advantage when I looked at it.

The reps stated that it was a 'professional' machine as compared to the TMX which was a 'home cooks' machine. Given the german workmanship on the TMX I think that's an attempt to appeal to someone who hasn't actually seen a TMX.

[ChrisTaylor]

Probably. The Thermochef, tho', now there's a home cook's machine. At the demo I saw, it was openly billed as a sort of all-in-one, jack-of-all-trades, one-appliance-band gift for people who dislike cooking and want to be able to simply dump some chunks of pumpkin in the bowl, add some store-bought chicken stock and tune out and turn on the TV while a pumpkin soup doubtlessly superior to the canned alternative is produced in the background for no more effort than opening a can.

[annachan]

Sorry, I should have been more clear. Both the Creative and the Gastro are HotmixPRO machines.

The Creative is going to be about $5000 - which has the chill feature. The chill feature is nice to have but I think my use for it is limited therefore probably doesn't make sense for me at this point.

The Gastro is $2400 - which is comparable to the Theromix, but better in terms of higher temp and more precise temp control. It may not matter if you're making everyday soups and stews, but this makes sous vide, chocolate tempering, sugar work possible. I don't really want a machine that just does the ordinary stuff, like chopping and cooking. I can do that just fine. I want a machine that can do the more complicated stuff. I think if it can acts as a sous vide (granted, I won't be able to do sizable pieces of meat in there, but I'm mainly cooking for two), replace my crappy chocolate tempering machine and saves me from standing in front of the stove for hours watching over my toffee during the holidays, it may be worth the price.

Oh, and you can program both the Creative and Gastro so you can set it to do multiple steps. You can also save recipes on a SD card with the steps.

By the way, there is also a HotmixPRO Easy (no programming available), which is a little cheaper than the Theromix and has wider and more precise temp control.

Someone did a comparison between the TM31 and HotmixPRO Gastro: http://welfarewisdom...abel/HotMix Pro

[peterm2]

I've always wished the Thermomix would go just a little hotter. Current Varoma temperature is just below nut or spice toasting range, an application which I'd think it would excel at.

[mapex]

I have had a HotmixPro Gastro for about one year. In my opinion, it is superior to the Thermomix because of the higher precision in temperature, and the ability to reach higher temperatures. This is most useful for ice cream cooking (egg yolk coagulation), small sous-vide bags, precise temperature poaching. Furthermore, the HMP is made entirely of stainless steel whereas the Thermomix case is made of plastic. The only advantage of the Thermomix is the lower price, in my opinion.

 

The disadvantage of the HotmixPro is the loud noise of the cooling fan. It starts after 10-20 minutes of heating and will get louder over time. At the maximum it is quite noisy and unnerving. The fan noise is higher pitched but much less loud than a Pacojet. The mixing blade at maximum setting is as loud as a Pacojet.

Edited by mapex, 26 March 2013 - 02:26 AM.

[annachan]

I now have the HotmixPro Gastro. I have to say I don't use it as much as I should. I do want to use it for sous-vide but has not had much success with the eggs, as the temp is not as precise without the blade running. How do you set up yours to do sous vide?

As for the price, I don't think the Thermomix is much cheaper. For the same price, you can get the HotmixPro Easy with some change.