CAPACITY
The following table lists the recommended capacities of finished weights of regular mixes.
Although the machine may be capable of mixing larger quantities, it will lead to excessive and
premature wear and possible failure. Overloading also results in lengthy processes and unsatisfactory
results.
Note: To large a quantity is always detrimental to the quality of the work and the life of the
mechanical parts of the beater and may lead to abrupt stoppage.
CARE OF YOUR MIXER
The mixer is designed for minimum owner maintenance. It may be necessary from time to time to
apply a little Vaseline and oil to the rods on which the bowl cradle slides. If so, use a little food quality
lubricant, ensuring that there is no excess oil that could contaminate the food mix.
Water jet cleaning is not allowed. Clean the mixer thoroughly after use. The body should be wiped
down with a damp cloth after first isolating the machine from the electricity supply. Do not spray the
machine with or immerse it in water. Do not forget to clean the rear of the machine and do not allow the
rear vents to become blocked as this may result in overheating. Pay particular attention to the bowl pins
and any surrounding areas of the cradle to prevent a build up of mix as this could prevent correct
location of the bowl. For the same reason ensure that the beater shaft and each of the sockets on the
tools are cleaned thoroughly. The bowl and tools should be washed in hot soapy water, rinsed and dried
before being put into storage. Do not wash the tools in a dishwasher as the polished finish will be
adversely affected by the dishwashing chemicals.
- Steady state voltage: 0.9~1.1 of nominal voltage.
- Frequency: 0.99~1.01 of nominal frequency continuously.
- Avoid exposing to vibration environment.
- Avoid exposing to direct sunlight or heat rays.
The overcurrent protection device should be rated 2A in supply side by user at least.
Product
Maximum Regular Mix (kg)
Whip
Beater
Hook
Meringues
10 egg whites
*
Genoese Sponge Cakes
12 egg whites
*
Stiffly Beaten Egg Whites
12 egg whites
*
Chantilly Cream
1L liquid cream
*
Chocolate Mousse
500g powder
*
Pancake Mix
1.5L milk
*
Confectioner’s Pastry Cream
1kg powder
*
Choux Pastry
600g flour
*
Shortcrust Pastry
750g flour
*
Sweet Pastry
750g flour
*
Croissants
750g flour
*
Brioche
750g flour
*
Choux Pastry
600g flour
*
Sweet Pastry
750g flour
*
60% bread dough
750g flour
*
Pizza
400g flour
*
1kg stuffing
*
1kg sausage meat
*
1kg dough
*
(A)
Recommended weight for a finished mix unless otherwise stated.
(B)
Water content e.g. 25# flour / 12.5# water = 50% moisture.
(C)
For pizza dough with lower moisture content consult Max Mec
(D)
For higher gluten flour reduce dough batch by 25%.
