Hobart HL662 - 60 Quart Pizza Maker Mixer User Manual


 
701 S Ridge Avenue, Troy, OH 45374
1-888-4HOBART • www.hobartcorp.com
LEGACY
®
HL662 PIZZA MIXER
Page 2 of 4 F40034 – Legacy
®
HL662 Pizza Mixer
SOLUTIONS/BENEFITS
2.7 H.P. Motor
Durability
Heavy-duty to meet the most demanding
operations
Gear Transmission
Durability, Reliability
Ensures consistent performance and minimum
downtime under heavy loads
Two Fixed Speeds
Reliability, Consistency
Supports consistent results and thorough
kneading
Shift-on-the-Fly™ Controls
Flexibility
Allows operator to change speeds while mixer
is running
Patented soft start Agitation Technology
Sanitation
Each speed has a soft transition into a higher
speed to reduce the chances of product
splash-out
50-Minute SmartTimer™
Convenience, Ease of Use, Consistency
Supports recipe mixing times
Provides accurate results and eliminates
overmixing
Automatic Time Recall
Productivity, Consistency
Remembers the last time set for each speed
Great for multiple batches
Ergonomic Swing-Out Bowl
Ease of Use, Convenience
Easy loading and unloading of products
Single Point Bowl Installation allows for simple
mounting and removal of bowl
Bowl Lock ensures mixer bowl is properly in
place for mixer to operate
Stainless Steel Bowl Guard
Protection
Safety interlock prevents operation when front
portion of guard is out of position
Hobart Accessories
Durability, Flexibility, Simplicity
Hobart Quick Release™ agitators allow for
simple installation and removal from agitator
shaft
Hobart accessories are designed for long-term
usage under heavy-duty conditions
Large array of accessories provide multiple
uses for recipe and product processing
HL662 MIXER CAPACITY CHART
Recommended Maximum Capacities - dough capaci-
ties based on 70°F. water and 12% our moisture.
AGITATORS
PRODUCT SUITABLE FOR HL662
OPERATION
CAPACITY OF BOWL (QTS. LIQUID) 60
Egg Whites D
Mashed Potatoes B & C
Mayonnaise (Qts. of Oil) B or C or D
Meringue (Qts. of Water) D
Wafe or Hot Cake Batter B
Whipped Cream D or C
Cake, Angel Food
(8-10 oz. cake) C or I
Cake, Box or Slab B or C 75 lbs.
Cake, Cup B or C 70 lbs.
Cake, Layer B or C 70 lbs.
Cake, Pound B 75 lbs.
Cake, Short (Sponge) C or I
Cake, Sponge C or I
Cookies, Sugar B 50 lbs.
Dough, Bread or Roll
(Lt.-Med.) 60% AR § ED 90 lbs.*
Dough, Heavy Bread 55% AR § ED 85 lbs.*
Dough Pie B & P 60 lbs.
Dough, Thin Pizza 40% AR
(max. mix time 5 min.) §‡ ED
60
/40 lbs.
Dough, Med. Pizza 50% AR §‡ ED
90
/70 lbs.
Dough, Thick Pizza 60% AR §‡ ED 90
lbs.*
Dough, Raised Donut 65% AR ED 75 lbs.*
Dough, Whole Wheat 70% AR ED 90 lbs.*
Eggs & Sugar for Sponge Cake B & C or I
Icing, Fondant B
Icing, Marshmallow C or I
Shortening & Sugar, Creamed B 50 lbs.
Pasta, Basic Egg Noodle
(max. mix time 5 min.) ED 40 lbs.
NOTE: % AR (% Absorption Ratio) - Water weight divided by
our weight. Capacity depends on moisture content of dough.
Above capacities based on 12% our moisture at 70°F water
temperature.
1st Speed
* 2nd Speed
§ If high gluten our is used, reduce above dough batch size
by 10%.
2nd Speed should never be used on 50% AR or lower
products.
USE OF ICE REQUIRES A 10% REDUCTION IN BATCH SIZE.
1 gallon of water weighs 8.33 lbs.
NOTE: Attachment hub should not be used while mixing.