Joschi Kley wrote:

> Mike Avery wrote:
>
>> I have a Hobart era KitchenAid, a K45SS.
>
> Does that mean, that all K45SS do incorporate the technology of Hobart
> era KAs?
> I bought mine (K45SS 250W 220V for Europe) a month ago as a special
> edition called "Classic". The Motor does sound very sturdy to me - a
> lot different from the "Ultra Power" my friends have at home, but I
> did not yet open it to search for any nylon parts.
>
> Or is it just the normal modern machine with all it`s weaknesses?
>
>
Hard to say. The nylon part is, except to some people who seem to enjoy
whinging, a non-issue. It will fail when the machine is abused, and
since the failure point is known, the cost of repairs is minimized.

ANY machine can and will fail when abused long enough and hard enough.
My 70's vintage KA has the nylon gear. Neither the mixer nor the gear
have failed yet.

As a side note, the issues with KA's failing do not have to do with the
wattage of the motor. When we were running a bakery we had an ancient
Hobart which was only a 300 or 400 watt mixer. It mixed 30 quarts of
dough with aplomb. All day long, batch after batch.

The issue is, at risk of repeating myself, that Hobart mixers have
transmissions and single speed motors. Thus, the motor is always
running at its optimum speed. Variable speed motors, such as are used
in most consumer products, have an inherent problem. Kneading bread
takes lots of torque and power. But it has to be delivered at a low
speed, since dough should be kneaded slowly. And that is where
electrical motors are least able to deliver torque and power. Which
causes motors to overheat and fail.

Mike