A200

Overview

The Hobart A200 is a 20-quart, bench-type commercial mixer with a 1/2 HP Hobart-designed motor and a #12 attachment hub. Its gear-driven transmission uses constant-mesh, heat-treated alloy-steel gears, anti-friction ball bearings, a hardened-steel worm and a special worm wheel. The transmission is grease lubricated. The mixer has three positive speeds and a hand-crank-operated bowl lift that is self-locking in any position.

The A200 is available in different configurations. The technical manual lists models with and without a timer, a deluxe-finish model with timer and a floor model with timer. The floor and deluxe-finish models are equipped with a timer; most A200 mixers have a 0–15-minute timer. Check the specific model and data plate when confirming configuration and electrical requirements.

Key Features

• Mixing motor: 1/2 HP, Hobart-designed, with permanently lubricated ball bearings and a splash-proof, fan-cooled motor.
• Three speeds: Low, intermediate and high, with positive speed selection.
• Timer: A 15-minute electric timer is standard on models so equipped. Set it to “HOLD” for non-timed operation.
• Bowl guard: Heavy-duty stainless steel wire front with a solid stainless steel rear portion. The front rotates for access and detaches for cleaning. The mixer will not operate unless the guard is closed.
• Bowl lift and interlocks: The hand-crank bowl lift locks in any position. The bowl support lock prevents lowering the bowl while the mixer is running, and a bowl support interlock provides additional protection.
• Standard equipment: Mixer unit with cord and plug, one 20-quart stainless steel bowl, one “B” flat beater, one “D” wire whip and a stainless steel bowl guard.
• Attachment hub: When specified, the mixer has a front-mounted Hobart standard #12 taper attachment hub for #12-size attachments. The manual cautions against using the hub while mixing because it may negatively affect mixer performance and longevity.

Specifications

• Mixer type: 20-quart, bench-type planetary mixer.
• Motor: 1/2 HP; Hobart-designed; permanently lubricated ball bearings; splash-proof and fan cooled.
• Electrical options: 115/60/1 and 230/60/1, listed as UL-listed configurations in the technical manual. Also available in 100/50/1, 220/50/1, 100/60/1 and 220/60/1; the manual states these options were not submitted for UL listing.
• Single-phase current: 8.2 amps at 115 V; 4.2 amps at 230 V.
• Transmission: Gear-driven, grease lubricated, with constant-mesh heat-treated alloy-steel gears, anti-friction ball bearings, a hardened-steel worm and a special worm wheel.
• Agitator speeds: Low 107 RPM, intermediate 198 RPM and high 361 RPM.
• Attachment speeds: Low 61 RPM, intermediate 113 RPM and high 205 RPM.
• Timer: 15-minute electric timer on models so equipped; “HOLD” setting provides non-timed operation.
• Bowl lift: Hand-crank operated and self-locking in any position.
• Finish: Standard metallic gray polyurethane enamel. Deluxe finish has nickel-chrome plating on the transmission case, bowl support, pedestal and base.
• Bench-model weight: 204 lb net; 226 lb domestic shipping weight.
• Floor-model weight: 230 lb net; 296 lb domestic weight.
• Dimensions shown in the product listing: 21 in W × 21.5 in D × 41.25 in H.
• Listings stated in the technical material: Underwriters Laboratories, Inc. and the National Sanitation Foundation. The manual specifies UL-listed status for the 115/60/1 and 230/60/1 electrical configurations.
• 12-quart bowl option: A 12-quart bowl may be used with special agitators.

Recommended maximum capacities

The technical manual gives recommended maximum capacities. Dough capacities are based on water at 70°F and flour moisture of 12%. Actual capacity depends on dough moisture. The manual defines absorption ratio (AR) as water weight divided by flour weight.

• Egg whites: 20, agitator “D”.
• Mashed potatoes: 15 lb, agitators “B” and “C”.
• Mayonnaise, measured in quarts of oil: 10 qt, agitator “B,” “C” or “D”.
• Meringue, measured in pints of water: 1 1/2 pt, agitator “D”.
• Waffle or hot cake batter: 8 qt, agitator “B”.
• Whipped cream: 4 qt, agitator “D” or “C”.
• Angel food cake: 15, agitator “C” or “I”.
• Box or slab cake: 20 lb, agitator “B” or “C”.
• Cup cake: 20 lb, agitator “B” or “C”.
• Layer cake: 20 lb, agitator “B” or “C”.
• Pound cake: 21 lb, agitator “B”.
• Short (sponge) cake: 15, agitator “C” or “I”.
• Sponge cake: 12, agitator “C” or “I”.
• Sugar cookies: 15 lb, agitator “B”.
• Light-to-medium bread or roll dough, 60% AR: 25 lb, agitator “ED”.
• Heavy bread dough, 55% AR: 15 lb, agitator “ED”.
• Pie dough: 18 lb, agitator “B” and “P”.
• Thin pizza dough, 40% AR: 9 lb, agitator “ED”; maximum mix time 5 minutes.
• Medium pizza dough, 50% AR: 10 lb, agitator “ED”.
• Thick pizza dough, 60% AR: 20 lb, agitator “ED”.
• Raised donut dough, 65% AR: 9 lb, agitator “ED”.
• Whole wheat dough, 70% AR: 20 lb, agitator “ED”.
• Eggs and sugar for sponge cake: 8 lb, agitator “B” and “C” or “I”.
• Fondant icing: 12 lb, agitator “B”.
• Marshmallow icing: 2 lb, agitator “C” or “I”.

The manual says to reduce listed dough batch sizes by 10% when using high-gluten flour. It also states that second speed should not be used for products at 50% AR or lower, and that using ice requires a 10% reduction in batch size. One gallon of water weighs 8.33 lb. The attachment hub should not be used while mixing.

Installation & Requirements

Place the mixer on a suitable, sturdy, level surface. Before installation, test the electrical service to confirm that it agrees with the specifications on the machine data plate. Electrical and grounding connections must comply with the applicable portions of the National Electrical Code and/or other codes in force, as stated in the manual. The available source material does not provide a specific clearance, ventilation or gas-connection requirement for the A200.

After unpacking, check for shipping damage. If damage is found, the manual instructs the recipient to save the packaging material and contact the carrier within 15 days of delivery. Confirm the mixer’s model and electrical configuration from its data plate before connecting it.

Operation

Select low, intermediate or high speed according to the product and the manual’s capacity guidance. Use the timer to set a mixing period, or select “HOLD” for non-timed operation on timer-equipped models. The bowl guard must be closed for the mixer to operate. The bowl support lock prevents the bowl from being lowered while the mixer is running.

For bowl-scraper operation, the separate scraper instructions specify use with stainless steel bowls and with a wire whip or flat beater only. The scraper is intended for batters and creaming, not dough products. Use speeds one and two only with the scraper, and do not use the bowl splash cover or bowl extension ring at the same time. The listed suitable preparations include mashed potatoes, waffle or hot cake batter, cake batter, sugar cookies, icing, creaming shortening and sugar, creaming eggs and sugar, and mayonnaise.

Keep hands, clothing and utensils out of the bowl while the beater and scraper are moving. Lubricate the bowl surface with vegetable oil or shortening, particularly above the product where the scraper sleeve might contact the bare bowl. Do not raise a bowl of stiff product with the scraper arm engaged in its mounting bracket: the arm can bend or be damaged. The scraper instructions say to run the agitator while raising the bowl or to load the bowl after it is raised.

Cleaning & Maintenance

The front portion of the stainless steel bowl guard detaches for cleaning in a sink or dishwasher. The rear portion can be cleaned while in position. The bowl scraper has separate cleaning instructions: lower the bowl, release and lower the scraper arm, and remove the urethane sleeve from the arm. Wash both parts in a sink with warm water and detergent solution, rinse with clear water and air dry. Do not put the urethane sleeve in a dishwasher or use water above 110°F. Avoid harsh chemicals such as bleach, which can degrade the sleeve.

To reinstall the sleeve, use a little water as lubricant and position it with the bevel as the leading edge. Keep the top of the scraper arm clean before inserting it into the mounting bracket. Clean the bracket as you would the mixer exterior: wipe it with a cloth moistened with warm water and detergent solution, then dry with a clean, dry cloth. The scraper instructions also say to lubricate the top of the scraper arm occasionally with the supplied Chevron Poly FM #2 grease. The bracket cover can be removed using its four screws for periodic cleaning and grease application.

Troubleshooting

• Scraper grabs the bowl: Lubricate the bowl surface with vegetable oil or shortening.
• Scraper bevel is not leading: Remove the arm and reinstall the urethane scraper in the correct orientation.
• Excessive beater-to-bowl clearance: The bowl-scraper instructions say Hobart Service can adjust the clearance so the scraper fits the side of the bowl.
• Other scraper problems: The instructions direct users to contact Hobart Service.

Applications

The A200 capacity chart covers bakery, restaurant and food-preparation work, including whipped cream and egg whites, batters, cakes, cookies, icings, creamed mixtures, mayonnaise, mashed potatoes, pasta and several types of bread, roll, pie, pizza and raised-donut dough. Use the stated capacities and agitator recommendations for the product being prepared. For dough, account for the manual’s notes on flour moisture, absorption ratio, high-gluten flour, ice and speed restrictions.