Bake Max BMPM060, Operation Manual

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DOUGH ARM:
It is frequently used for heavy bread dough, and preferable to be used at low speed.
The moisture content of heavy dough is a critical when selecting proper
mixing speed. You should never use 2
nd
speed when mixing heavy dough with
an Absorption Ratio (AR) of 50% or less.
BEATER:
It is commonly used for thin batters, cake and mashing potatoes, like stuffing and
preferable to be used at middle speed.
WHIP:
It is best for whipping cream and beating eggs and preferable to be used at high
speed.
BOWL - CAPACITY: 60 QUART
New mixers bowls and agitators (beaters, whip, and dough arms) should be
thoroughly washed with hot water and mild soap solution, rinsed with either a mild
soda or vinegar solution, and thoroughly rinsed with clean water BEFORE being put
into service. This cleaning procedure should also be followed for bowls and agitators
before whipping egg whites with or whole eggs.
The bowl must be installed before the agitator. To install the bowl, fully lower the bowl
support. Position the bowl so the alignment bracket on the back of the bowl is in the
bowl retainer and the alignment pins on the front of the bowl support fit in the holes
on the sides of the bowl.