I have a 20 quart hobart and a 60 quart hobart. I have been making ice cream in the 20 but now I'm ready to increase production and use the 60. I made one recipe in each, exact same ingredients (whole pasteurized eggs, non dairy whip base, water, sugar), first I whip the eggs then add the whip...the eggs in the 60 just didn't want to cooperate. the first attempt came out poor, and the second try the eggs looked better but as soon as the whip went in the whole thing fell. I tried giving the 60 more time to beat than the 20, still no go. Am I missing something? Any advice? Can there be something wrong with the whisk? Thanks!