Large home mixers: Ankarsrum? KitchenAid? Other?


I am considering the purchase of a larger mixer than our old KA 4.5 quart mixer, which does well on single recipes but doubling recipes causes the motor to labor.

As I have done research on what is available, I am finding it a bit difficult, as I do not know if all of the KA-bashers out there are "religious" zealots or if they are speaking from considered opinions and experience. It caused me to look further than the ProLine/Professional/NSF KA models, and I found the Ankarsrum, of which I had not heard before.

If anyone has some experience with either or both, I would be grateful to hear it.

Thanks
Ken K

Ken K.
posted about 2 years ago

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The school I'm at has kitchen aid table top models along with the restaurant big batch machines. From the people i talk to who have the machines in the bread courses, they suggest the kitchen aid specifically one with high hp motor and all metal parts

http://www.kitchenaid.com/shop/countertop-appliances-1/countertop-appliances-2/commercial-products-3/-[KSM8990ER]-403976/KSM8990ER/

http://www.kitchenaid.com/shop/countertop-appliances-1/countertop-appliances-2/stand-mixers-3/-[KSM7586PCA]-401694/KSM7586PCA/

Gil W.
posted about 2 years ago


Thanks for the information, Gil.

Ken K.
posted about 2 years ago


I'm getting into baking too so I wanted to know for myself. Sadly, a 600 series costs about $700 CDN before tax so it'll be a bit before i can afford one

Gil W.
posted about 2 years ago


Ken, I was going to suggest the Electrolux DLX mixer... Looks like it's also known as the Ankarsrum. I don't have first hand experience, but did a fair amount of reading on it a while ago. It's larger capacity, but works very differently than the KitchenAid mixer because of the roller.

One of the biggest gripes I have with my KitchenAid Pro is that I'm constantly having to stop the mixer to pull the dough off the hook. Not a problem with the DLX.

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Raj Irukulla admin
posted about 2 years ago


I know KitchenAid redesigned their dough hook a few years ago so that it pushed down more. In theory this is supposed to help with the dough riding up the hook. I have no idea if that is actually the case. I thought about trying the new hook in my older mixer, but was told they are not compatible.

I think the most helpful thing to know when making dough is that it takes about 5 minutes for gluten formation to start once you add water to the flour. So all the mixing in that first 5 minutes is pretty much pointless (other than fully incorporating the ingredients, which if you blend the dry stuff well before adding the water isn't an issue). So get everything wet, wait 5-10 minutes, then start kneading. Then it doesn't take very long to knead at all (if anything it makes it easier to overknead because the time is so short). Once I learned this the riding up the dough hook of the KA became less of an issue because I usually only had the thing on for 30 seconds, and then just finished by hand real quick.

Mark S.
posted about 2 years ago


Ken,

I recently pulled the trigger on a refurbished KA Pro600 from Overstock. It replaced my 5.5 qt Cuisinart stand mixer, which was a great one.

The KA Pro600 is an excellent machine and I made up to 2kg of dough in it. It works without a hitch and delivers an excellent dough, albeit the dough feeling a little softer than with my old mixer.

Very happy with it so far.

http://www.overstock.com/Home-Garden/KitchenAid-RKP26M1XPM-Pearl-Metallic-6-quart-Pro-600-Bowl-Lift-Stand-Mixer-Refurbished/5274830/product.html

Medium kitchenaid rkp26m1xpm pearl metallic 6 quart pro 600 bowl lift stand mixer refurbished fd50e9d6 cf60 43ed 88ff f35045b037b8

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Mike K.
posted about 2 years ago


Mike, I have a similar model to yours. Although, the color of your mixer is very slick. Also, mine has the old hook. I recently purchased a new spiral hook, but haven't tried it yet.

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Raj Irukulla admin
posted about 2 years ago

Raj,

I previously, years ago, had a KA 4.5 qt with a "C" hook and it simply slapped the dough around. Much happier with the spiral hook these days.

- Mike   about 2 years ago


Thanks, gents, for the input. I have watched a few of the youtube videos of the Ankarsrum and am impressed by its design that allows addition of ingredients without stopping the process, lowering the bowl, scraping, raising the bowl, etc. I have not found any people complaining about build quality.

WRT the build quality, in the sample of 2 here on the website, I hear complaints from neither of you with the KA (nor have we had problems with our older model). Raj and Mike, I appreciate the comments about our "C" hook model versus the spiral--hadn't thought about that. Mark, WRT the kneading time, I have been using your approach of waiting a while before adding all ingredients other than water, diastatic malt, and flour, so that is covered. The issue is about having the ability to double recipes without destroying the motor. The refurbished 600 model increases bowl capacity by about 1/3, but it would give me the larger motor without spending $600, so I will consider that along with the Ankarsrum....

Thanks, all.

Ken K.
posted about 2 years ago


I found almost brand new vollrath on Craig's list for $650. Works very well. Had it for six months.
Seems to handle all kinds of dough.

Roman K.
posted about 2 years ago

I hadn't considered that unit in the mix (so to speak) until you mentioned it. I see that they have 7 qt and 10 qt models. I have written their customer service about the weight, as they do not publish it for some reason---I assume you leave it on your counter? Do you have any comments about its use? I assume it has the same issues that the other bowl-raising and lowering units have about adding ingredients, re-seating the bowl, etc. Any others? Thanks, Ken

- Ken   about 2 years ago

Ken - I have model 1007 ( 7qt ) . It is too big in my opinion to be on the counter since I use it 1 per week or may be 1 time per 2 weeks. I have found a place in the pantry on the floor for it.
It is a great mixer. Seems to be heavy duty and works well with stiff doughs like bagels.
The weight it not light but that makes it sturdy on the counter when I use it.

Roman

- Roman   about 2 years ago

Thanks. WRT the weight, I am concerned about my wife lifting it. The KA isn't exactly light either.

- Ken   about 2 years ago


Hey Mike,

How's ur KA600 working for you? I might be getting one and I'm curious if 575 watts is powerful enough

Gil W.
posted about 2 years ago

Love it. Holds up really nice, even with the larger batches I made.

- Mike   about 2 years ago


what setting do you use for dough

Gil W.
posted about 2 years ago

Speed 1 and if I see it struggles with large batches, I go up to Speed 2 and that gets the ball rolling. But I always try to keep it at Speed 1.

- Mike   about 2 years ago


As far as I'm concerned, the stand mixer for me will be a huge game changer so I'm excited

Gil W.
posted about 2 years ago


Got the same one you have, the 6 qt pro600

How many master dough batches do you think it's safe to do at one time?

Gil W.
posted about 2 years ago

I don't go by the number of batches, Gil. I normally do one batch for several pies. The highest I went was a 2kg batch, which yielded about 5 pies total.

- Mike   about 2 years ago


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