Used Hobart P660, Commercial Dough Mixer, 208V, 1 Phase, 2.5HP With Guard

The Hobart P660 60-Quart Pizza Mixer represents professional heavy-duty mixing performance engineered specifically for demanding pizza operations, commercial bakeries, and high-volume foodservice kitchens. This powerful commercial dough mixer features a robust 2.5 HP Hobart-designed fixed-speed motor, gear-driven transmission with constant mesh heat-treated alloy steel gears, and two positive speeds optimized for heavy pizza dough mixing, bread production, and diverse baking applications. Manufactured by Hobart in Troy, Ohio with legendary Hobart quality and reliability, the P660 delivers exceptional 90-pound maximum dough capacity for medium and thick pizza dough, 60-pound capacity for thin crust pizza, and professional performance across bread, rolls, donuts, pasta, cakes, and specialty baking applications. Operating on 208V single-phase electrical service at 20 amps, this commercial pizza mixer features a 15-minute electric timer for precise recipe control, large easy-to-reach controls for operator convenience, stainless steel bowl guard with safety interlock, and manual bowl lift that locks in position during operation. UL Listed and NSF International certified with standard equipment including a 60-quart stainless steel bowl, the Hobart P660 combines the power, durability, and consistent performance that professional pizza operations and commercial bakeries demand. Powerful 2.5 HP Hobart-Designed Motor Heavy-Duty Motor Construction - 2.5 horsepower Hobart-designed high-torque motor for demanding pizza operations Ball Bearing Design - Premium ball bearings ensure smooth operation and extended service life Ventilated Enclosure - Motor ventilated within mixer enclosure for optimal cooling Single-Phase Configuration - Capacitor-start, induction-run motor design for reliable performance 208V 20 Amp Operation - Standard North American single-phase electrical service Professional Durability - Built to meet the most demanding pizza shop requirements Professional Gear-Driven Transmission Constant Mesh Gears - Heat-treated alloy steel gears for maximum durability Positive Drive System - Ensures consistent performance under heavy dough loads Hardened Steel Worm - Precision-machined worm transmits power efficiently Alloy Bronze Worm Gear - Durable bronze gear provides smooth power transfer Ball and Roller Bearings - All shafts mounted in premium bearings for longevity Circulating Oil Lubrication - Continuous lubrication to all gears ensures smooth operation Visual Oil Level Gauge - Easy monitoring of transmission oil level Minimum Downtime - Reliable gear-driven design ensures consistent operation Two Fixed Speeds for Optimal Mixing First Speed - 56 RPM Agitator - Slow speed for incorporating and blending ingredients (174 RPM attachment hub) Second Speed - 99 RPM Agitator - Higher speed for thorough heavy dough mixing (306 RPM attachment hub) Optimized for Pizza Dough - Speeds specifically designed for pizza dough development Consistent Results - Fixed speeds eliminate speed variation and ensure recipe consistency Thorough Mixing - Proper speeds support complete ingredient incorporation Reliability - Two-speed simplicity provides dependable operation 15-Minute Electric Timer Precise Recipe Control - Accurate timing supports consistent mixing times Eliminates Overmixing - Timer prevents dough overdevelopment and quality issues Recipe Consistency - Ensures identical mix times for every batch Operator Convenience - Frees operators to attend other tasks during mixing Simplified Operation - Easy-to-use timer enhances workflow efficiency Exceptional 60-Quart Pizza Dough Capacity Medium Pizza Dough (50% AR) - 90 lbs maximum capacity on first speed, 70 lbs on second speed Thick Pizza Dough (60% AR) - 90 lbs maximum capacity on second speed Thin Pizza Dough (40% AR) - 60 lbs maximum on first speed, 40 lbs on second speed (5-minute maximum mix time) Bread or Roll Dough (60% AR) - 90 lbs maximum capacity on second speed Heavy Bread Dough (55% AR) - 85 lbs maximum capacity on second speed Whole Wheat Dough (70% AR) - 90 lbs maximum capacity on second speed Raised Donut Dough (65% AR) - 75 lbs maximum capacity on second speed High-Volume Production - Substantial capacity handles demanding pizza shop requirements Note: Capacities based on 12% flour moisture at 70°F water temperature Note: High gluten flour requires 10% reduction in batch size; ice requires 10% reduction Versatile Baking Applications Beyond Pizza Basic Egg Noodle Pasta - 40 lbs capacity (5-minute maximum mix time) Cake Batters - Box/slab cakes 75 lbs, cup/layer cakes 70 lbs, pound cakes 75 lbs Pie Dough - 60 lbs capacity with B beater and P pastry knife Sugar Cookies - 50 lbs capacity with B flat beater Creamed Shortening & Sugar - 50 lbs capacity Complete Bakery Production - Handles diverse recipes and product lines Heavy-Duty Stainless Steel Bowl Guard Safety Interlock System - Prevents operation when front guard portion is out of position Stainless Steel Wire Front - Heavy-duty wire construction provides visibility and protection Solid Stainless Rear Portion - Durable rear guard section ensures complete safety Easy Ingredient Addition - Front portion rotates easily to add ingredients during mixing Quick Removal - Front guard detaches in seconds for cleaning in dishwasher or sink In-Position Cleaning - Rear guard cleans quickly without removal Operator Protection - Comprehensive guard system ensures safe operation Professional Manual Bowl Lift Hand-Operated Mechanism - Manual lift provides precise bowl positioning Self-Locking Design - Locks securely in any position for safe operation Bowl Support Lock - Prevents bowl from being lowered while mixer is running Bowl Support Interlock - Additional safety protection during operation Reliable Performance - Simple mechanical design ensures consistent operation Easy Bowl Loading - Convenient height adjustment for ingredient loading and unloading Large Easy-To-Reach Controls Start-Stop Push Buttons - Simple two-button operation for all mixing functions Rubber Protective Caps - Durable caps protect controls from moisture and impact Convenient Access - Large controls easily reached during operation Magnetic Contactor - Professional-grade control system internally mounted Thermal Overload Protection - Automatic resetting bimetallic protection prevents motor damage Simple Operation - Intuitive controls minimize training requirements #12 Taper Attachment Hub Standard #12 Hub - Front-mounted Hobart standard attachment hub Versatile Attachments - Compatible with full range of #12 size Hobart attachments Multi-Purpose Capability - Expands mixer functionality beyond mixing applications 9" Vegetable Slicer - Process vegetables for pizza toppings and salad preparation Meat Chopper Attachment - Grind meats for sausage, meatballs, and pizza toppings Note: Attachment hub should not be used during mixing operation for optimal performance 60-Quart Stainless Steel Bowl Professional Capacity - 60-quart stainless steel bowl included as standard equipment Durable Construction - Heavy-gauge stainless steel withstands commercial use Corrosion Resistance - Stainless material resists damage from dough and cleaning Easy Cleaning - Smooth stainless surfaces clean effortlessly Long Service Life - Commercial-grade bowl provides years of reliable operation Open Base Design Easy Floor Cleaning - Open base allows easy cleaning beneath mixer No Enclosed Panels - Eliminates dirt and debris accumulation in base Simplified Sanitation - Open design supports hygienic kitchen maintenance Professional Accessibility - Clear access for thorough floor cleaning Standard Metallic Gray Finish Durable Polyurethane Enamel - Professional finish resists scratching and wear Professional Appearance - Classic Metallic Gray color suits commercial kitchens Easy Maintenance - Finish wipes clean and maintains appearance Long-Lasting Protection - Quality enamel provides years of service Professional Certifications & Standards UL Listed - Listed by Underwriters Laboratories for electrical safety NSF International Certified - Meets National Sanitation Foundation food equipment standards BISSC Certified - Certified by Baking Industry Sanitation Standard Committee Commercial Safety Compliance - Meets rigorous commercial foodservice requirements Ideal Applications The Hobart P660 60-Quart Pizza Mixer excels in diverse commercial pizza production and baking operations: Pizza Shop & Pizzeria Operations Independent Pizzerias - High-volume pizza dough production for independent pizza restaurants Pizza Chains - Consistent dough quality for franchise and multi-unit operations Artisan Pizza Shops - Traditional dough development for authentic pizza styles New York Style Pizza - Thin crust dough mixing and development Chicago Deep Dish - Thick pizza dough with extended mixing capacity Neapolitan Pizza - Traditional pizza dough preparation for wood-fired ovens Fast-Casual Pizza - High-volume dough production for quick-service concepts Commercial Bakery Applications Wholesale Bakeries - Large-batch bread and roll production for distribution Retail Bakeries - Bread, rolls, donuts, and specialty baked goods Artisan Bread Bakeries - Heavy dough mixing for rustic breads and specialty loaves Donut Shops - Raised donut dough production with precise mix control Pastry Operations - Pie dough, cake batters, and pastry production Specialty Bakeries - Whole wheat, multigrain, and specialty bread production Restaurant & Foodservice Operations Italian Restaurants - Pizza dough, pasta, and bread production for Italian dining Hotel Kitchens - Bread, roll, and dessert production for hotel foodservice Casino Buffets - High-volume baking for buffet and restaurant operations Catering Companies - Large-batch production for events and catering services Multi-Unit Restaurants - Centralized dough production for restaurant groups Institutional & High-Volume Operations College & University Dining - Large-scale bread and pizza production for campus dining Hospital Food Service - Bread, roll, and baked goods for patient meals and cafeterias Corporate Cafeterias - Fresh-baked items for employee dining facilities Military Commissaries - High-volume baking for military foodservice operations Correctional Facilities - Large-batch production for institutional feeding Specialty Food Production Fresh Pasta Manufacturers - Basic egg noodle and pasta dough production Frozen Dough Producers - Large-batch dough production for freezing and distribution Commissary Kitchens - Centralized production for multiple retail locations Food Manufacturing - Commercial-scale baking ingredient preparation Performance Specifications Model: Hobart P660 Type: 60-quart commercial pizza mixer Bowl Capacity: 60 quarts liquid volume Motor: 2.5 HP Hobart-designed, high-torque, ball bearing motor Motor Type: Capacitor-start, induction-run (single-phase) Motor Cooling: Ventilated within mixer enclosure Electrical - This Unit: 208V, 60Hz, Single Phase, 20.0 Amps UL Listed: Yes Transmission: Gear-driven with constant mesh heat-treated alloy steel gears Power Transmission: Hardened steel worm and alloy bronze worm gear Bearings: Ball or roller bearings on all shafts Lubrication: Circulating oil lubricant to all gears Oil Level Indicator: Visual transmission oil level gauge Number of Speeds: Two fixed positive speeds First Speed - Agitator: 56 RPM First Speed - Attachment Hub: 174 RPM Second Speed - Agitator: 99 RPM Second Speed - Attachment Hub: 306 RPM Timer: 15-minute electric timer (standard) Controls: Start-stop push buttons with rubber protective caps Motor Protection: Magnetic contactor with automatic resetting bimetallic thermal overload Bowl Guard: Heavy-duty stainless steel wire front, solid stainless steel rear Safety Interlock: Bowl guard prevents operation when front portion is out of position Bowl Lift: Hand-operated manual lift, self-locking in any position Bowl Support Lock: Prevents bowl lowering while mixer is running Attachment Hub: Front-mounted Hobart standard #12 taper hub Base Design: Open base for easy floor cleaning Finish: Standard Metallic Gray polyurethane enamel Standard Bowl: One 60-quart stainless steel bowl Net Weight: 853 lbs Shipping Weight: 880 lbs (domestic) Certifications: UL Listed, NSF International, BISSC Certified Manufacturer: Hobart Corporation, Troy, Ohio Maximum Dough Capacities (Based on 12% Flour Moisture, 70°F Water) Pizza Dough: Thin Pizza Dough (40% Absorption Ratio): 60 lbs (1st speed) / 40 lbs (2nd speed) - 5 minute maximum mix time Medium Pizza Dough (50% Absorption Ratio): 90 lbs (1st speed) / 70 lbs (2nd speed) Thick Pizza Dough (60% Absorption Ratio): 90 lbs (2nd speed) Bread & Roll Dough: Bread or Roll Dough - Light to Medium (60% Absorption Ratio): 90 lbs (2nd speed) Heavy Bread Dough (55% Absorption Ratio): 85 lbs (2nd speed) Whole Wheat Dough (70% Absorption Ratio): 90 lbs (2nd speed) Raised Donut Dough (65% Absorption Ratio): 75 lbs (2nd speed) Specialty Dough & Pasta: Pie Dough: 60 lbs (B beater & P pastry knife) Basic Egg Noodle Pasta: 40 lbs (2nd speed) - 5 minute maximum mix time Important Capacity Notes: If high gluten flour is used, reduce dough batch size by 10% Use of ice requires 10% reduction in batch size 1 gallon of water weighs 8.33 lbs Absorption Ratio (AR) = Water weight divided by flour weight Capacity depends on moisture content of dough Why Choose the Hobart P660 Pizza Mixer? The Hobart P660 60-Quart Pizza Mixer represents over a century of Hobart engineering excellence and manufacturing leadership specifically applied to the demanding requirements of commercial pizza dough production and high-volume baking operations. The powerful 2.5 HP Hobart-designed motor delivers the exceptional torque and sustained power essential for mixing heavy pizza dough batches up to 90 pounds, maintaining consistent performance throughout continuous production cycles that would overwhelm lesser equipment. This commercial-grade motor, combined with the professional gear-driven transmission featuring constant mesh heat-treated alloy steel gears, ensures that the P660 maintains reliable operation under the heavy loads inherent to pizza dough development, bread production, and demanding bakery applications. The gear-driven transmission with hardened steel worm and alloy bronze worm gear represents robust mechanical engineering specifically designed for positive drive under heavy dough loads. Unlike belt-driven mixers that can slip under load or experience inconsistent performance, the gear-driven design delivers constant, reliable power transmission regardless of dough weight or mixing resistance. All shafts mounted in ball or roller bearings ensure smooth operation and extended service life, while the circulating oil lubrication system continuously supplies lubricant to all gears, maintaining optimal performance and preventing the premature wear that compromises less sophisticated mixing equipment. The visual transmission oil level gauge enables easy monitoring, supporting preventive maintenance and maximizing equipment longevity. The two fixed positive speeds are specifically optimized for pizza dough development and heavy baking applications. The first speed at 56 RPM agitator rotation provides gentle incorporating and blending for initial ingredient combination, while the second speed at 99 RPM delivers the thorough mixing action essential for proper gluten development in pizza dough, bread, and roll production. These carefully engineered speeds support consistent dough development and eliminate the guesswork associated with variable-speed controls, ensuring that every batch receives identical mixing action for repeatable, professional results. The fixed speeds also enhance reliability by eliminating the complex variable-speed components that can fail in demanding commercial environments. The exceptional 90-pound maximum capacity for medium pizza dough (50% absorption ratio) and thick pizza dough (60% absorption ratio) establishes the P660 as a true workhorse for high-volume pizza operations. This substantial capacity enables pizzerias to produce large dough batches that supply multiple shifts or prepare advance production for peak service periods, dramatically improving labor efficiency and operational workflow. The 60-pound capacity for thin pizza dough (40% absorption ratio) accommodates New York-style and thin-crust production, while the diverse bread capacity ranging from 85 to 90 pounds enables commercial bakeries to maximize batch sizes and minimize production cycles. The ability to handle raised donut dough at 75 pounds capacity extends the P660's versatility to donut shops and specialty bakeries requiring reliable high-volume production. The 15-minute electric timer represents essential functionality for recipe consistency and quality control in commercial pizza and baking operations. Precise mix timing ensures identical dough development for every batch, eliminating the overmixing that can degrade dough quality, create excessive gluten development, and compromise final product texture. The timer frees operators to attend to other production tasks during mixing cycles, improving labor efficiency while ensuring that mix times remain consistent regardless of operator attention or production pressures. This automated timing proves particularly valuable for operations producing multiple dough types daily, where consistent mix times distinguish professional quality from inconsistent amateur results. The heavy-duty stainless steel bowl guard with safety interlock provides comprehensive operator protection while supporting efficient workflow. The front wire guard portion rotates easily to add ingredients during mixing, accommodating recipe requirements for staged ingredient addition without stopping the mixer. The quick-detach front guard removes in seconds for thorough cleaning in dishwashers or sinks, while the rear solid stainless portion cleans quickly in position. The safety interlock prevents mixer operation when the front guard is out of position, protecting operators from the rotating agitator and ensuring compliance with commercial kitchen safety requirements. This thoughtful guard design balances operator protection with the accessibility and convenience essential for efficient commercial production. The professional manual bowl lift with self-locking mechanism provides precise bowl positioning and exceptional safety during operation. The hand-operated lift locks securely in any position, enabling operators to position the bowl at optimal heights for ingredient loading, dough removal, and cleaning procedures. The bowl support lock prevents the bowl from being lowered while the mixer is running, eliminating the catastrophic damage and safety hazards that could result from accidental bowl lowering during mixing. The bowl support interlock provides additional protection, demonstrating Hobart's commitment to operator safety and equipment reliability. This simple mechanical lift design ensures consistent performance without the complexity and potential failure points of motorized lifting systems. The large easy-to-reach controls with rubber-protected start-stop push buttons simplify operation while withstanding the demanding commercial kitchen environment. The magnetic contactor with automatic resetting bimetallic thermal overload protection provides professional-grade motor protection, automatically shutting down the mixer if overheating occurs while automatically resetting when safe operating temperatures return. This protection prevents the motor damage that can result from overloading, extended operation, or inadequate ventilation, maximizing equipment longevity and minimizing costly repair requirements. The internally mounted control system protects critical electrical components from moisture, splashing, and kitchen contaminants that compromise exposed control systems. The front-mounted #12 taper attachment hub transforms the P660 from a dedicated mixer into a versatile food preparation station. The standard Hobart #12 hub accepts the full range of #12 size attachments including the 9-inch vegetable slicer for processing pizza toppings and salad ingredients, and meat chopper attachments for grinding sausage, meatballs, and specialty pizza toppings. This attachment capability maximizes equipment investment by consolidating multiple food preparation functions in a single unit, particularly valuable for operations with limited space or equipment budgets. The hub should not be used during mixing operations to ensure optimal mixer performance and longevity. The 60-quart stainless steel bowl included as standard equipment provides professional capacity and exceptional durability for demanding commercial use. The heavy-gauge stainless steel construction withstands the mechanical stress of heavy dough mixing, the chemical exposure from cleaning operations, and the thermal cycling inherent to commercial production without warping, corroding, or degrading. The smooth stainless surfaces clean effortlessly and resist the buildup that compromises sanitation in porous or coated alternatives. The open base design enhances sanitation and kitchen cleanliness by enabling easy floor cleaning beneath the mixer. Unlike enclosed bases that accumulate dirt, debris, and spilled ingredients in inaccessible areas, the open base allows thorough cleaning and prevents the sanitation issues that closed bases create. This design proves particularly valuable for operations subject to health department inspections where equipment cleanliness and floor sanitation directly impact inspection results and operational compliance. Operating on 208V single-phase electrical service at 20 amps, the P660 provides plug-and-play installation with standard commercial kitchen electrical systems. The single-phase configuration eliminates the three-phase electrical service requirements that can complicate installation or require expensive electrical upgrades, while the 208V specification matches the electrical service commonly available in North American commercial kitchens. The capacitor-start, induction-run motor design delivers reliable starting and consistent operation without the complexity of three-phase power systems. UL Listed by Underwriters Laboratories, NSF International certified, and certified by the Baking Industry Sanitation Standard Committee, the Hobart P660 meets the most rigorous safety, sanitation, and performance standards for commercial food equipment. These certifications confirm compliance with electrical safety requirements, food contact sanitation standards, and baking industry best practices, providing assurance for operators and satisfying health department requirements for commercial foodservice equipment. Manufactured by Hobart Corporation in Troy, Ohio with over 130 years of commercial foodservice equipment expertise, the P660 represents American engineering excellence and the legendary Hobart quality that has made Hobart the world's most trusted name in commercial food equipment. From independent pizzerias producing authentic artisan pizza to commercial bakeries supplying wholesale bread and roll production, from high-volume institutional kitchens feeding thousands daily to specialty pasta manufacturers requiring reliable dough production, the Hobart P660 60-Quart Pizza Mixer delivers the power, capacity, durability, and consistent performance that professional pizza operations and commercial baking applications demand. Experience legendary Hobart quality and performance – where the P660 60-Quart Pizza Mixer delivers 2.5 HP power with professional gear-driven transmission, 90-pound pizza dough capacity, and the reliability that has made Hobart the world's most trusted name in commercial mixers for over 130 years.