bake - January/February 2025 - 10

equipment
bakery
Many bakeries have aging equipment that needs upgrading.
Older mixers can start to experience performance issues as belts
and gears wear, which can lower RPMs and lead to inconsistent
mixing and food output. This can lead to product waste and
higher costs for labor to mix new batches of ingredients.
In addition, as a mixer ages, it typically requires more frequent
service and repairs. These can be costly and may be difficult to
complete given that parts are becoming scarce for older mixers,
explains Carolyn Bilger, director of marketing, Hobart Food Prep
Equipment.
By investing in a new mixer, like a Legacy+ mixer, bakeries can
gain better performance, reduce service calls and create more
consistent baked goods.
" As with many industries, the bakery industry is also in need
of more skilled workers to keep up with customer demand, " she
adds. " With the labor that is available,
thorough and proper training
is paramount to ensuring that
employees know how to operate
mixers according to the manufacturer's
recommendations. Proper
training not only protects the
mixer from damage, but it also
ensures optimal results - both in
terms of quality and productivity.
Bilger points out that the newest
innovations in bakery mixers
involve improved control and
power.
Hobart continues to promote
the innovation and the benefits
behind the PLUS System on our
Legacy+® maximum heavyduty
mixers, " she says, " The
PLUS System provides unmatched
capacity and power,
allowing the mixers to mix
up to 30% more in the same-sized bowl,
depending on the application. "
The system features Hobart's exclusive VFDadvantage technology
that provides precise motor control and exceptional
power to thoroughly incorporate ingredients. It also includes
maximum overheat capacity with extreme-duty wiring and con10
< JAN-FEB 2025 | bakemag.com
nections to handle heavy mixing jobs, and a reinforced planetary
shaft system to drive more power to the bowl.
" Hobart designed our Legacy+ maximum heavy-duty mixers
with ease-of-use in mind, " Bilger explains.
The mixers feature intuitive controls, including a Shift-on-theFly™
function that allows workers to change speeds during mixing
without damaging the motor.
Quick-Release™ agitators are easy to remove and offer the
added advantage of a consistent bowl-to-agitator ratio for thorough
mixing. The mixers' swing-out bowl has a single-point installation,
so it is easy to add ingredients and remove the bowl
for cleaning. Hobart 60-, 80- and 140-quart mixers also have an
electric bowl lift that puts the bowl in the correct position with a
simple touch of a button.
Hobart offers its Legacy+ mixers in a variety of sizes to meet
bakeries' needs, ranging from 20- to 140-quart capacities.
The Legacy+ HL600 60-quart mixer is popular among smallto
medium-sized bakeries. Larger bakeries tend to opt for the
80- or 140-quart models.
In addition to gaining versatility from various sized mixers,
Hobart designed the Legacy+ mixers with three to four mixing
speeds (depending on the model), so they can handle any mixing
job. A SmartTimer™ gives operators the ability to count up
and down, so it's easier to create new recipes.
In addition to its Legacy+ mixers, which are a planetary style,
Hobart also manufactures spiral mixers for bakeries that want
the flexibility to mix dough for artisan breads and bagels. The
HSL130 spiral mixer, which has a 130-lb. capacity, is among the
most popular models. All Legacy+ maximum heavy-duty mixers
include a triple interlock system for operator assurance, Bilger
explains. This system requires the bowl to be fully up and locked
in position, with the bowl guard secured, before it will operate.
The Legacy+ 60-, 80- and 140-quart mixers also include FastStop
technology, which stops all moving parts in less than three
seconds with the push of a button. In addition, Hobart just added
an exclusive NoChipMax™ System to its HL600 and HL662
60-quart mixers. This system includes a NoChip™ aluminum
planetary with a metallic gray hybrid powder finish that is corrosion
and scratch resistant and prevents paint chipping. The
system also includes a NoChip #12 taper attachment hub. The
hub has a stainless-steel insert and die cast cover that prevents
paint chipping when operators use a VS9 attachment for grating
cheese or grinding nuts for savory baked goods.
©SVETOSLAV RADKOV - STOCK.ADOBE.COM, HOBART
http://www.bakemag.com

bake - January/February 2025

Table of Contents for the Digital Edition of bake - January/February 2025

bake - January/February 2025 - Intro
bake - January/February 2025 - 1
bake - January/February 2025 - 2
bake - January/February 2025 - 3
bake - January/February 2025 - 4
bake - January/February 2025 - 5
bake - January/February 2025 - 6
bake - January/February 2025 - 7
bake - January/February 2025 - 8
bake - January/February 2025 - 9
bake - January/February 2025 - 10
bake - January/February 2025 - 11
bake - January/February 2025 - 12
bake - January/February 2025 - 13
bake - January/February 2025 - 14
bake - January/February 2025 - 15
bake - January/February 2025 - 16
bake - January/February 2025 - 17
bake - January/February 2025 - 18
bake - January/February 2025 - 19
bake - January/February 2025 - 20
bake - January/February 2025 - 21
bake - January/February 2025 - 22
bake - January/February 2025 - 23
bake - January/February 2025 - 24
bake - January/February 2025 - 25
bake - January/February 2025 - 26
bake - January/February 2025 - 27
bake - January/February 2025 - 28
bake - January/February 2025 - 29
bake - January/February 2025 - 30
bake - January/February 2025 - 31
bake - January/February 2025 - 32
bake - January/February 2025 - 33
bake - January/February 2025 - 34
bake - January/February 2025 - 35
bake - January/February 2025 - 36
bake - January/February 2025 - 37
bake - January/February 2025 - 38
bake - January/February 2025 - 39
bake - January/February 2025 - 40
bake - January/February 2025 - 41
bake - January/February 2025 - 42
bake - January/February 2025 - 43
bake - January/February 2025 - 44
bake - January/February 2025 - 45
bake - January/February 2025 - 46
bake - January/February 2025 - 47
bake - January/February 2025 - 48
bake - January/February 2025 - 49
bake - January/February 2025 - 50
bake - January/February 2025 - 51
bake - January/February 2025 - 52
bake - January/February 2025 - 53
bake - January/February 2025 - 54
bake - January/February 2025 - 55
bake - January/February 2025 - 56
bake - January/February 2025 - 57
bake - January/February 2025 - 58
bake - January/February 2025 - 59
bake - January/February 2025 - 60
https://digital.bakemag.com/sosland/bake/bake-january-february-2025
https://digital.bakemag.com/sosland/bake/bake-november-december-2024
https://digital.bakemag.com/sosland/bake/bake-september-october-2024
https://digital.bakemag.com/sosland/bake/bake-july-aug-2024
https://digital.bakemag.com/sosland/bake/bake-redbook-2024
https://digital.bakemag.com/sosland/bake/bake-may-june-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2024
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
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