My D300T motor is turning but shaft is not. How do I open the shaft area.

SOURCE: hobart p660

There are 2 set screws.Make sure their both out,if for some reason there is only 1 set screw these are your options.Heat the shaft and remaining pin with a mapp torch (you can buy them at home depot,lowes for $40 bucks),heat it up really good then get a punch and try to knock out the pin,option 2---if you cant get the pin out then youll have to replace the shaft and if thats the case you should also clean out the planetary and replace the bearings and seals.If the hole in the shaft is oblongated or worn you should probably replace the shaft because the dough hook will rock the pin back and forth breaking the pin.Also look inside the hook and make sure thatI its not worn out where the pin sets.IF you see thee hook or shaft pinhole worn you will break the pin again if you are able to replace the pin.I work for hobart and service mixers regulary,if you need part numbers or advise let me know.

SOURCE: motor is not running now

Yes, bigg t, since you work for Hobart, is there any way to get a refurbished one cheaper? If so, email me [email protected]. THANKS!

SOURCE: Dough Hook Stops moveing under heavy load

Does the mixer work in any other speeds?Are you mixing pizza dough and in what speed?I service these mixers alot--i work for hobart.It sounds to me like you have a sheared key on one of the shafts.The mixer doesnt have a clutch.

SOURCE: Hobart A-200 Motor Direction

No, do not swap hot and N.

First, verify rotation. As the attachment shaft rotates, it should push the engagement pin into the keeper slot. Looking down on top of the mixer, the planetary should rotate clockwise.

If the unit runs backwards, does it start slow? Can you get it to run either way by giving it a push start before turning on the power? If so, your start switch is not working properly. (Which is my guess) Check your capacitor.

There is mechanical and electronic start switches. (Metal arms and a contact or a little gold rectangular metal can.)

Check it out and let me know what you find -- Mike

SOURCE: bread dough

Hi. There are several possibilities. First, you should always proof your yeast. Take a 1/3 cup of WARM water, add a half tsp.of sugar and yeast, wait 10 minutes. If your yeast becomes frothy its active and can be used. If not, get some fresh yeast. Second, use a flour that has a high protein content (10-12%) if you're not using pans to make your bread. High protein develops more gluten than low protein flour. Gluten development will give your dough body, and prevent your dough from flattening. Third, after mixing. knead the dough by hand for 8-10 min., cover and let rise until doubled, punch dough down and divide. Knead the portions by hand for 8-10 mins. Shape loaves and place on baking sheet or use pans,let it rise untill doubled,then bake as usual. Been there...Done that. Let me know how you make out. Ricardok45.