So, I'm loving my new Rondo, but am not sure of the best way to clean the "belts". I've been using a soft brush, and a damp towel to get the dough off. It doesn't get it completely clean though...Any thoughts?
Also, my 60qt Hobart snapped a paddle in half today. I have no clue how it happened, as I was not in the kitchen when it did. The paddle was refurbished...and so is the mixer. I'm trying to acquire a new one.. does anyone think it could be a mixer issue or just a paddle issue? I think the paddle may may just not ever fit that mixer properly, but I can't be 100% sure. Or, it was cracked when we bought it used, and didn't notice because they had shined it up so nicely. Should I be looking for a paddle that was made specifically for that make and model...Or will any old Hobart paddle for a 60qt work?
Now, before I came to take over the reigns at my new bakery, the owners had purchased an older model Blodgett deck oven. It is propane fueled, and doesn't have steam injection or stones. It is a metal piece of junk that just doesn't work right. The company we got it from has agreed to take it back, but I need a replacement. I was thinking of just getting another convection, but the thought of getting a steam injected deck is really appealing. I mean, then we could actually bake breads here. Does anyone have any thoughts on models and makes? I think I could get by with a double, not a quad. My bakery doesn't bake it's own breads currently, but we use the decks for pies and cakes and such. However, I would eventually like to bake breads here. So, this may be a better idea than a double convection.