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Hobart and Rondo questions...Oh, and I need a new oven...

post #1 of 3
Thread Starter 

Hello!

 

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.  

 

Thanks!

Tish

post #2 of 3

Belts:  Run the machine and hold a plastic scraper against the belt, the crud will scrape off.  It's heavy butter doughs that really make the belt icky.  Be carefull when you remove the scraper assembly, always do one side at a time, as there are left and right scraper assemblies, and you don't want to mix them up.  When installing back, remember Gold vs Silver, gold goes ontop.

 

Hobart:  The paddle may have been cracked before, it may have been from a Taiwanese clone, or it may have been abused--frozen butter and  sugar in the bowl can crack a good paddle.  Only a 60 qt paddle will work in a 60 qt bowl.

 

Ovens. A lot of really nice ovens, but expensive.  The steam generators suck up a bit of amperage, so make sure you have enough juice. Revent and Winkler Wachtler are a few of  some of the nice ovens. The "best" is what your local bakery supplier is comfortable with.  You can "Cheat" in a convection for baking bread fairly easy:  Line sheet pans with flat bbq tiles.  Convections work prettty good for bread, but not ideal for pastry.

 

Hope this helps

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 3
Thread Starter 

Thanks!

 

Sorry for the delay in appreciation.  It has been pretty busy around the bakery.  

 

Hope you're well!
Tish

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