Dough hook not grabbing dough

[AAQuesada]

Yes I use Pro KA at home and have used them for years at work. It was my financial decision not to buy another for work.

Edited October 21, 2020 by AAQuesada (log)

[JoNorvelleWalker]

38 minutes ago, AAQuesada said:

Yes I use Pro KA at home and have used them for years at work. It was my financial decision not to buy another for work.

 

Pro is not the same as commercial.

 

[AAQuesada]

Just used the word pro because i was too lazy to type commercial 

[AAQuesada]

they just don't hold up. I've taught culinary school and the KA's are always broken and the Globes just keep working and I'm talking table top. At work I probably have 3 broken KA's in storage.

 

You don't have to believe Teo but its not bad advice to be careful when doing stiff doughs in one

[paulraphael]

Globe is in a whole different category. Those have commercial motors and heavy transmissions, and once you get past the smallest size they have multi-gear transmissions. They're more like bargain Hobarts than like fancy Kitchen Aids. 

 

The newer KA 7-quart mixers, which have big motors and planetary gears would probably do really well as a light-duty commercial machine. They're built better than any previous KA machine, notwithstanding all the they-don't-make-em-like-they-used-to nostalgia. Your mom's KA wasn't built like this.

 

I'm pretty happy with the previous generation Pro 600. It's not built like a commercial machine, but it's built well, and all the inner parts are metal and cheaply available and easy to replace. I've had it 14 years and had to replace gears and regrease the thing once. The main thing I'd prefer about the burly new one is how quiet it is. 

[paulraphael]

It's helpful to think about hot herb infusions as being like making tea. With mint, you'll get mint tea flavors (not very much like fresh mint). And if the temperatures are too high or the cooking time too long, you'll get overbrewed mint tea flavors, which start to inch in the direction of low tide.