Tis the season

[LMichaels]

Several years ago, I actually picked up a Hobart mixer (almost identical to KA - uses the same parts, but with gears instead of electronic control inside) from the curb. Sure enough, the grease was very dry. I didn't disassemble it 100%, but I took off the parts that were easy enough to get apart and got the old gunk off with paper towels. Buying food safe grease from Amazon was easy enough, and I regreased it as best as I could.

Yeah, the Hobart you found likely uses a regular AC induction single speed motor. Then it feeds into a 3 speed gear box. To change speed you have to turn the machine off, let it stop, set the new speed wanted then restart the machine. Absolute beasts of machines

 

[Scott Smith]

I just watched a YouTube video about a civilian baker that ended up as the baker on a submarine during WWII.

He was very excited to have a Hobart electric mixer on the sub because his small bakery at home didn't have a mixer yet and he did everything by arm power.

Anyhow, he wasn't particularly mechanical and the mixer ran for a good two weeks before it died. Turns out that the machine shipped without any grease in it and he, not knowing any better, had not bothered to install any.

Happy ending though, because everything in those days was mechanical and there were lots of mechanics on a submarine. Crew members got him new bearings and grease and once again everybody was happily eating fresh bread every day.

 

[Eric-NH]

The weakest link in that machine (all of them actually) is the garbage grease they use in them. IDK why they insist on using the crap they put in them but it's totally awful. It breaks down, leaks out, fails to actually lube the internal parts. They claim it's supposed to be "food safe" but I guarantee you if it went in your food it would make you quite ill.

What do you use for grease, and what's the average lifespan on it before needing grease?

 

[LMichaels]

It depends on the machine. On larger 5+ qt machines with the sealed gear box I use a synthetic based high moly EP rated product. Due to the poor design of the gear train and the very small space which is limited on heat dispersal, and gear size. On, the older style (original Hobart/KitchenAid) design with an integrated motor/gearhead and unsealed gear train. I use a food service rated synthetic product with Teflon. Costs a lot, but I am staying within spec. Actually I could use that in both type products as the Teflon one is actually rated for EP use in disc brake equipped vehicles let alone food service. But it's too costly for use in everything. And honestly I trust moly based compounds more than Teflon.
In both cases I have not had to re-do a machine in the many years of fixing them. And on the rare occasions I have had a customer break their machine through misuse after repair I have not seen any degradation in the lube(s). This is even relating to machines I have placed in commercial use (bakeries and such). So in both cases they've been holding up. And in over 15 years I have not seen a lubrication breakdown. Whereas from the factory the factory grease is what actually CAUSES 95% of the failures I see. Factory grease IMO is "OK" for about 5 years of home use. After that it's borrowed time