Hobart N50A User Manual
Item # _____________________________________
Quantity ___________________________________
C.S.I. Section 11400
N50
701 S Ridge Avenue, Troy, OH 45374
1-888-4HOBART • www.hobartcorp.com
STANDARD FEATURES
■ 1⁄6 H.P. Hobart Designed Fixed Speed Motor
■ Gear-Driven Transmission
■ Three Fixed Speeds
■ Hybrid Powder Coat nish available in Hobart
Gray
■ Large, Easy-To-Reach Controls
■ #10 Taper Attachment Hub
■ Manual Bowl Lift
■ 5-Quart Stainless Steel Bowl, “B” Flat Beater,
“D” Wire Whip, “ED” Dough Hook, Cord and
Plug
ACCESSORIES
❑ Stainless Steel Bowl
MIXER
MODEL
❑ N50 – 5-Quart All Purpose Mixer with Bowl,
Beater, Whip and Hook
❑ N50A – 5-Quart All Purpose Mixer with Bowl and
Stainless Steel Beater (ASTM Standard
C305)
Specications, Details and Dimensions on Inside and Back.
❑ “B” Flat Beater
❑ Stainless Steel “B” Flat Beater
❑ “D” Wire Whip
❑ “ED” Dough Hook
N50 MIXER
F-7533 – N50 Mixer Page 1 of 4
N50
MIXER
SOLUTIONS/BENEFITS
1
⁄6 H.P. Hobart Designed Motor
Durability
■ Heavy-duty to meet the most demanding operations
Gear-Driven Transmission
Durability, Reliability
■ Ensures consistent performance and minimum
downtime with positive drive under heavy loads
Three Fixed Speeds
Flexibility, Reliability, Consistency
■ For incorporating, blending, mixing ingredients
■ Supports consistent results and thorough mixing
Hobart Agitators
Durability, Flexibility
■ Hobart manufactured agitators are designed for
long-term usage under heavy-duty conditions
■ Large array of agitators provide multiple uses for
recipe and product processing
701 S Ridge Avenue, Troy, OH 45374
1-888-4HOBART • www.hobartcorp.com
N50 MIXER CAPACITY CHART
Recommended Maximum Capacities - dough capacities based on 70°F. water and 12% our moisture.
AGITATORS
PRODUCT SUITABLE FOR N50
OPERATION
CAPACITY OF BOWL (QTS. LIQUID) 5
Egg Whites D
Mashed Potatoes B & C 3 lbs.
Mayonnaise (Qts. of Oil) B or C or D 11⁄2 qts.
Meringue (Qts. of Water) D
Wafe or Hot Cake Batter B 2 qts.
Whipped Cream D or C 3 pts.
Cake, Angel Food
(8-10 oz. cake) C or I 2
Cake, Box or Slab B or C 4 lbs.
Cake, Cup B or C 3 lbs.
Cake, Layer B or C 3 lbs.
Cake, Pound B 3 lbs.
Cake, Short (Sponge) C or I 3 lbs.
Cake, Sponge C or I 2 lbs.
Cookies, Sugar B 3 lbs.
Dough, Bread or Roll
(Lt.-Med.) 60% AR § ED 4 lbs.
Dough, Heavy Bread 55% AR § ED —
Dough Pie B & P 3 lbs.
Dough, Thin Pizza 40% AR
(max. mix time 5 min.) §‡ ED —
Dough, Med. Pizza 50% AR §‡ ED —
Dough, Thick Pizza 60% AR §‡ ED —
Dough, Raised Donut 65% AR ED —
Dough, Whole Wheat 70% AR ED —
Eggs & Sugar for Sponge Cake B & C or I 2 lbs.
Icing, Fondant B 2 lbs.
Icing, Marshmallow C or I
Shortening & Sugar, Creamed B 3 lbs.
Pasta, Basic Egg Noodle
(max. mix time 5 min.) ED —
NOTE: % AR (% Absorption Ratio) - Water weight divided by
our weight. Capacity depends on moisture content of dough.
Above capacities based on 12% our moisture at 70°F water
temperature.
§ If high gluten our is used, reduce above dough batch size
by 10%.
‡ The N50 requires a 50% reduction in batch size to mix in Speed
2 with 50% or less AR doughs.
USE OF ICE REQUIRES A 10% REDUCTION IN BATCH SIZE.
1 gallon of water weighs 8.33 lbs.
NOTE: Attachment hub should not be used while mixing.
1
⁄2 pts.
1
⁄4 pts.
1
⁄2 lbs.
Page 2 of 4 F-7533 – N50 Mixer
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