Hobart 295171 Mixer 80 QT Aluminum Spiral Dough Hook

SKU: 295171 1-295171 Brand:
Hobart
Availability:
In Stock
(0)
$1,096.87 Price reduced from $1,260.77
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Specifications:

  • Aluminum Spiral Dough Hook, For 80 Qt Bowl
  • Hobart Mixer ( 80 Qt )

Description

The Hobart 295171 Mixer 80 QT Aluminum Spiral Dough Hook is a high performance part is perfect for large dough production. Made of aluminum, it is extremely strong and lasts longer than most other types of material. The coil shape guarantees that the dough is properly kneaded right from the center while reducing the mixing time required on traditional mixers. Designed for the bakery and food service industries, this is easy to mix even the thickest of doughs and is ideal for bread, pizza, and pastry preparation. This leads to improved performance and efficiency, and above all a high quality work output due to the product’s ergonomic design.

Dimensions:

  • Weight: 32.08 lbs
  • Length: 8.68 in
  • Height: 4.03 in
  • Width: 4.03 in

HOBART:

00-295171 00-437701 00-86841 437701 86841 HOB00-295171 HOB00-437701 HOB00-86841 HOB295171 HOB437701 HOB86841

UNIWORLD:

UM-80DH UM80DH UWDUM-80DH UWDUM80DH

Step1: Ensure unit is off and unplugged to avoid damage.

Step2: Lift head and align spiral dough hook with planetary shaft hub.

Step3: Insert hook fully and rotate to lock, secure retaining pin if applicable.

Step4: Lower head, tighten bowl and attachments securely in place, and ensure bowl lock connected.

Step5: Run slow speed test briefly, check stability and clearance, stop immediately if abnormal.

  • What maintenance is required for the Hobart 295171 Spiral Dough Hook?

    Wash after every use to remove mixer dough accumulation and prevent hardening. Inspect for alignment issues or bending that can reduce mixing efficiency. Ensure secure attachment and store in a dry area to maintain structural strength and consistent kneading performance.

  • What are common issues with the Hobart 295171 Spiral Dough Hook?

    • Uneven kneading due to bent shape.
    • Dough sticking in tight curves.
    • Attachment loosening during mixing cycles.
    • Wear on coating surface over time.
    • Reduced performance due to deformation.

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