Comments on: KitchenAid Professional 600 Series 6-Quart Stand Mixer Review

By: Jessica

Jessica — Thu, 17 Mar 2011 06:33:34 +0000

Kitchen Aid Stand mixer was given to me as a gift. We ordered from Amazon.com due to the excellent pricing. My order was placed, mixer arrived 3 days later intact, without damage. I’ve used mixer to prepare 30 recipes for a cake 33″ X 53″ that I baked for a fundraiser at our church. Mixer just kept on beating each recipe of batter, plus 8 recipes for frosting without any overheating.

By: David

David — Mon, 24 May 2010 02:06:42 +0000

As you know, being businesspersons, you should really purchase a commercial mixer for the commercial environment. KA never intended this mixer for commercial use. If you need a 5 quart, commercial quality mixer for a reasonable price, I suggest you look at a Globe SP5. It should meet all your needs fantastically.

By: Sandra

Sandra — Mon, 08 Feb 2010 02:04:33 +0000

I agree – I am always frustrated that the attachments do not get all the dry ingredients off the bottom of the bowl and that batters stick to the sides, having to shut down and scrape down and start up again. I’m not overly impressed with this machine and wondered if any of their other models were any better??

By: Brent

Brent — Sun, 07 Feb 2010 05:12:13 +0000

The new Bosch Universal Plus mixer can handle more and the motor parts are all metal. It is also 800 watts of power. Where ever I see kitchen Aid on blogs, I see a lot of comments of motor problems. It is very rare that I see comments of motor problems with the Bosch mixers, even their older models. My Sister has a Kitchen Aid Pro 600 and that thing is super loud compared to my Bosch Universal Plus. I bought my Bosch mixer at Kodiakhealth.com for $399, a bit more than the Kitchen Aid Pro 600 but well worth the extra money for a machine that will last.

By: Ganka

Ganka — Mon, 25 Jan 2010 07:38:38 +0000

Hi Heather and Anthony,

You may require some kind of servicing if the ingredients do not mix properly. Be sure to follow the instructions given in the manufacturer’s manual regarding operating of your mixer.

Regards,

Ganka

By: Anthony

Anthony — Sat, 23 Jan 2010 01:48:35 +0000

I am the only one that finds the KitchenAid Pro mixer bowl is too deep and wide for the attachments? I sort of feel like Heather that does a poor job of scraping the sides and bottom.

By: Heather

Heather — Tue, 01 Dec 2009 14:51:08 +0000

I just purchased the Pro 600 for commercial use. The first day and each day since, I’ve noticed that it doesn’t whip heavy cream as stiffly as the smaller models. The whip doesn’t touch the sides of the bowl so I have to scrape the sides down with a spatula a few times while it’s mixing. I’ve yet to get a really good whipped cream out of the Pro 600. Disappointing.

By: Arnold

Arnold — Mon, 02 Nov 2009 04:35:47 +0000

My 600 professional has a cracked gearbox (it’s plastic). We barely ever use it and have had it several years. The last 4-5 times we used it, it made a bad sound and I thought something was wrong. I decided to take the cover off tonight and noticed the gearbox was cracked in half. POS!@ I am mad b/c that thing was 300$.

By: Hollas

Hollas — Mon, 17 Aug 2009 06:08:26 +0000

As a professional baker, I’ve used many a mixer in the various jobs I’ve done, both industrial quality and for home use. At home, I have an old Kitchenaid Professional. It is the best small mixer I have ever used, comparable to a Hobart but with more speed options. It has never needed a repair or to be serviced in the twelve or so years we have had it, it has never needed a repair or to be serviced. It will power through everything we throw at it, not slowing down at all until the limit is reached, where upon it will shut itself off to prevent damage as it is designed to. It doesn’t overheat at all. The bowl snaps securely on; we have never had it pop off no matter what we put in it. It is a wonderful, sturdy thing and has not degraded at all despite heavy use.
Now the new Professional mixers? Replace everything good I have said with bad.
In the small bakery I work in, we use one for light work, such as buttercreams, meringues, whipping cream and small batches of squares. Nothing out of the ordinary and no dough. We are on the second mixer in less than a year, despite the fact that it doesn’t get used heavily. In fact, the one I have at home has had much worse put in it. The mixer slows down or jams when confronted with even a stiff icing, but the overload switch doesn’t trigger. It overheats terribly. The bowl does not clip on securely and has a tendancy to pop off when mixing anything stiff. This is not a defective mixer as all the other people I have talked to with a newer mixer has had the same complaints. The only good side is that on the new Professionals, the bowl is slightly bigger.
While the quality of Kitchenaid mixers has dropped significantly over the past few years, they are still better than anything else available unless you want to spring for an industrial mixer. I’d suggest buying an older one second hand if possible.

By: Ganka

Ganka — Thu, 21 May 2009 10:41:18 +0000

Hi Josh,

It will be best to ask the company you have bought your mixer from.

Regards,

Ganka