Hobart will unveil its latest at IBIE
July 31, 2019 By Bakers Journal
Hobart, the commercial food equipment manufacturer known for designing and building industrial kitchen equipment, will attend the International Baking Industry Exposition (IBIE), September 8 to 11, in Las Vegas.
The company will showcase its mixers, food processors and accessories at booth 4829 and will have representatives available to provide insight into food prep solutions for the baking industry. They will also be available to answer technical and product questions.
Food prep equipment of interest at the show includes:
Legacy® HL200 and HL1400 Maximum Heavy-Duty Mixers – The 20-quart countertop mixer and 140-quart floor mixer feature Hobart-exclusive Variable Frequency Drive (VFD) to provide the power needed for consistent mixing performance and prolonged motor life, while also lowering the total cost of ownership. Legacy are the industry’s only true maximum heavy-duty mixers. Additional features include Shift-on-the-Fly™ technology, which allows operators to change speeds without stopping the mixers, and patented swing-out bowls for operator convenience and time savings.
HSL180 Spiral Mixer – This 180-pound mixer for artisan breads, bagels and Neapolitan pizza dough offers bidirectional bowl rotation to improve mixing consistency and allows operators to run batches of dough as small as 10% of maximum capacity. A double pulley, belt driven motor creates more torque to handle heavy loads of dough, and the mixer’s rugged construction ensures durability in the most demanding applications.
FP250 Continuous Feed Food Processor – Providing food processing capabilities of 17 pounds of product per minute, this food processor is ideal for slicing, dicing, grating and shredding. It features a large, easily removable feed hopper and is suitable for a wide variety of foods without the need for precutting. A double interlock switch prevents the FP250 from operating if the pusher plate swings away or is open, or if the operator removes the feed cylinder.
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