Artofex/diving arm mixers are "not suited" for low hydration dough... what does this mean?

Hi all.

I've been in the market for a new mixer and this question has been bothering me a lot...

My final two candidates are Famag Grilleta and Bernardi Miss Baker Pro.

Simply put, Famag Grilletta has the convenience of the removable bowl and is cheaper. Less than half the price of the Bernardi.

Miss Baker Pro makes better dough... *BUT*, it's "not suited" for low hydration doughs.

And this last part has been bothering me.

What does it mean that it's not suited?

Does this mean it'll produce worse results? Or that the result will be the same, but it just takes more time?

Or is it just flat out unable to make low hydration dough come together?

Is it harmful to the machine if I keep throwing low hydration dough at it? So many questions, and no definitive answers...

3 dough make up over 90% of what I make. Neapolitan, baguettes and NY bagels, in this order.

The first two should be fine, but will the Miss Baker Pro not be able to do bagel dough?

Please, enlighten me!