Panasonic vs Moulinex Technical overview of design features.

It seems like a hackneyed topic, but I'll try to add my three kopecks with one coin :-)
I am facing the choice of a model, carefully examined everything and probed in the store on the shelf, maybe someone will use my experience.
The assortment of bread machines in St. Petersburg as of October 2008 is small.
These are mainly Moulinex, Panasonic and LG. The rest are represented simply by single models and you have to run around to find them.
I organically dislike LG technology - I've encountered refusals too often.
So subj.
The review naturally does not pretend to be complete, because it was done quickly and in just a couple of stores.
The features of the models described here on the forums did not duplicate in this table.
Ultimately I decided to go with the SD-255.

Parameter	Panasonic	Moulinex
Assortment of models.	At the moment there are only two: SD-254 and SD-255. The differences between the models are minimal. They even have the same instruction for both models, in which the differences are simply indicated from one another. SD-255 has a dispenser in the lid, rye bread baking mode and an additional rye bread scoop.	The range of the line is essential wider. There are models that are simpler and cheaper, Moulinex is more often represented in a variety of stores. Panasonic still needs to look for sale - maybe because it is bought more often? The OW 5002 XXL is that simple monster - 1.5 kg bucket. in which there are two shoulder blades.
Legs on the bottom.	Thick massive rubber feet, high about 1 cm. The bread maker twitches enough when kneading strong, so the legs come in handy.	Rubber feet are present purely nominal. The thickness of the rubber is only a couple of millimeters.
Removing the bucket.	Easily removed after a little turn	The bucket must be pulled up by a handle with a fairly tangible effort
Bucket thickness.	The bucket is cast and thick. Co no rivets on the sides of the bread. Fastening the mixer shaft seal with three screws from the outside.	Stamped thin bucket. Because of this, each model has three rivets on the side of the bread near each shaft. Sort of the non-stick coating on these rivets will not fly off. But it would be better if these there were no rivets at all. And the handles are riveted to the bucket.
The bottom structure under the heating element.	Solid stamped. If you spill a little liquid, then it will not flow anywhere and can be collected with a rag. If a lot is spilled, it will flow into the holes near the agitator shaft drive.	The walls are riveted to the bottom with slits. If you spill liquid past the bucket, then this liquid is required will leak into the body of the bread machine. And I don't know what's under the bottom.
Governing bodies.	Diaphragm contacts, closed continuous film. Nothing gets into the gap between the button and the face panel. I came across a copy at the exhibition in which it is inconvenient to click on some contacts - you click on one strictly vertical, the other is completely different. For example from the side or bottom. Probably a factory defect - displacement of the contact panel. My bread machine does not have this - all buttons are pressed clearly and strictly vertically.	Buttons of different sizes and types. It is convenient and clear to press, but the gaps between the buttons and the case are potentially dangerous especially in the kitchen where a lot of liquids are poured.
Window in the lid.	There is no window. For inspection you need open the lid.	There is. You can look like there with dough and pastries. But the window can fog up.
Dispenser for automatic adding raisins, nuts, etc.	Only available on SD-255	Didn't notice the model with a dispenser.

Immediately on the day of purchase, I could not resist and put on a quick baking of ordinary BAKE RAPID bread to get the result, although it was already too late. My wife sat and waited with me while it was baked, she was also interested to see the result.
At the first baking, the bread maker naturally smelled not only of bread but also of burning heating oil, but not much and was not absorbed into the bread.
The thick rubber feet turned out to be very handy, the table shakes very thoroughly when kneading the dough, after all, a bun of dough in size L weighs almost 900 grams. But the legs are non-slip, the bread maker is glued on.
I regularly looked under the lid - how it waving and splitting there.
It's fun to look at the bun.
I took the most common flour, the packaging of which says "bakery", SAF-moment yeast, a recipe from the instructions attached to the oven.
The attached spoon is very convenient - it is dosed with it much more accurately than with ordinary household spoons due to the fact that the shape of the dosing containers is cylindrical.
A measuring cup with graduations is also convenient.
However, I would increase the capacity of the glass - you need 330 ml of water. And a glass of 300 ml., I had to measure it twice.
The stove is made naturally in China.
The Chinese origin of the bread maker is felt only on the edges of the plastic parts - the flash was not cleaned out and in some places it is quite sharp and noticeably rough.
I sifted the flour through a sieve, the dough rose normally, the yeast did not pump up,
the bread was baked on the first try and very tasty, the crust is crispy, the crumb is baked evenly.
The baked bread fell out of the bucket by itself after turning the bucket, the spatula remained on the shaft.
Moreover, the bread is so delicious that I did not expect it to be so much tastier than the store one. How do they manage to bake so badly in bakeries?
The difference is so striking that it is simply beyond words.
That's it, I don't buy bread in bakeries anymore.
I'm just awfully happy with the purchase, I haven't bought such useful things for a long time. Many thanks to Matsushita for such a wonderful product. Now I will treat all my acquaintances with my own bread and agitate people to buy bread machines.

Peace be with you bakers!
Bottom side legs
Thick rubber feet, high
about 1 cm. Probably will isolate vibration well?
Rubber feet are present
purely nominal. The thickness of the rubber is only a couple of millimeters.
this is where the whole trick is, moulinex doesn't need THICK rubber
legs, even at maximum load, it does not VIBRATE
as with two mixers the mixing is more even

Removing the bucket
Easily removed after
a little turn
The bucket must be pulled up by
a handle with a fairly tangible effort
yes, but in the event that you pull the bucket up and if you remove it as written in the instructions, first from one end then from the other
no tension is observed and, moreover, this indicates more
good fixation of the bucket

Dispenser for automatic
adding raisins, nuts, etc.
Only available on SD-255
Didn't notice the model with a dispenser.

Well, the raisins are not themselves from the fridge into the dispenser jumping all the same
need to measure and fall asleep so why unnecessary action
at the expense of rivets and non-stick coating flying around them
so far I can’t say anything, since I’ve only had a stove for a year and so far it seems like GOD has mercy

The lack of a dispenser is not a bug, but a feature :-)
At first, I also wondered why there is a model without a dispenser, when there is a model with a dispenser - such as a more advanced one.
However, there are components that, in principle, cannot be put into the dispenser - they will stick. Naturally, the dispenser is indispensable if you bake bread at night on a timer so that it is ready by morning.
In addition, the SD-255's buzzer is not too loud and is not very well heard in the next room. And if you don't hear at all through the room.
So without a dispenser, you have to watch the moment of adding near the stove.

Panasonic's bucket, yes, dangles. But it seems like this does not affect anything - the mixer always turns in one direction and the bucket does not rumble.
In Moulinex, it is better fixed.

By the way, during the baking process, I noticed such a feature - at first the spatula rattles on the shaft, then the dough flows there between the shaft and the spatula and stops rattling.
And then this dough is baked and the spatula is rigidly fixed on the shaft and easily removed from the baked bread. True, then you need to wash the dough out of the shoulder blade, but it is washed out with some difficulty.

il you bakers!
MTumanov why not pull out the mixer after the last
knead - rinsed and to the side
about the signal, someone on the forum wrote about a quiet signal 5004
but my squeaks are even very loud, it's not clear why
the components are probably the same

MTumanov why not pull out the mixer after the last
knead - rinsed and to the side
about the signal, someone on the forum wrote about a quiet signal 5004
but my squeaks are even very loud, it's not clear why
the components are probably the same

So it is necessary to catch this last batch, to pick out the mixer from the dough.
Why, when it can be easily removed from baked bread. It is easier for me to wash the mixer out of ready-made bread later than to watch the moment of the last batch. The dough from the hole of the scapula is easily removed with a wooden toothpick.
As for the signal, I can say that I also have a Panasonic microwave (I generally have almost all the equipment of this reputable company) and so it also has a signal and it is of the same volume - not loud. Apparently the buzzer for all equipment was made unified.

Not for the sake of dispute, but for justice.
I would never compare the thickness of buckets in different ovens. But this model of the stove has 2 heating elements, nowhere in your place is this noted for some reason, and the heating elements are not on the bottom, but on the walls of the case, maybe that's why it's not scary what is in the case at the bottom of the gap? If water gets there, it won't hurt anything. At the expense of the rivets around the stirrers in the bucket .. I don’t understand why they worried you so much, and not so much themselves as their Teflon coating. A good Teflon coating in this Muli's bucket, she forgot to remove the rings with stones several times and touched the walls, not a single scratch in six months. otherwise. that one bucket is stamped, and the other is cast - so the cast has its drawback - extraordinary fragility Stamping will fall and bend - this is the worst option, and casting - will crack I also want to note the "fogging" of the window, yes, it occurs in the first 10 minutes of mixing, after first stop, but then the temperature levels off and there is no condensation. And of course, high legs are not needed, the stove does not jump, does not rattle, stands firmly

And they took my tablet as an attempt to charm the Moulinex.
I dare to assure you - and it was not in my thoughts.
Actually, I never said that high legs and a thick bucket are
the standard of bakery construction.
I just found the differences and pointed them out.
Well, he indicated in places his doubts, with a question mark.
In SD-255, the heating element is also on the walls and not on the bottom.
I think that all bread makers have ten at the bottom - otherwise the bucket of bread will not warm up properly and the bottom will burn near the bread.
Of course, my review is not complete, I just have nowhere to do a full review. To do this, you must at least take each model and bake bread in it, and more than once.
For this, forums have been invented, so that everyone can express their opinion and supplement the collective knowledge.
For example, a perfectly fair comment about the fact that a cast bucket can crack when dropped.
As for the rivets in the bottom of Moulinex, I didn't like them.
Aesthetically, I didn't like it - a smooth bottom and suddenly rivets.
About the cracks in the bottom of Moulinex.
Water is not a problem at all - it spills and dries up.
But if milk or dough is spilled there, this is a problem.