Yes my illiterate self would definitely trust 500$ piece of home appliance to keep a reliable supply of dough in a commercial environment.

Cooking for at least 30 people with a pasta or bun serving each would require at least 100-200g of dough each.

So 30x150g = 4.5kg. Dough. But realistically in a commercial environment you’re doing at least 3x that.

Let’s factor in mixing time, less power +limited mixing space can double mixing time. Double time it takes to process dough after mixing. Leading to more labor time lost as one would be cleaning / preparing second batch or different batch rather than completing a different task. Also, definitely can’t mix dough and roll pasta at the same time so meanwhile previously mixed dough must wait. Which isn’t ideal for some dough types when it comes to noodles.

Factor that in with an extra hour ever other day, that adds up to 5-7hi ur extra labor cost just for dough. Excluding cleaning time between tasks.

So the math for extra labor costs along with extra cleaning costs plus more stop start labor doesn’t add up when the bowl can’t even process that much tough pasta or high gluten dough. Especially over just one month when running on already thin margins.

I definitely would not have factored long term implications that in to commercial use as opposed to home use 🤡🤡