Blue Seal BM20, Installation And Operation Manual

Page: 9 / 13

7
Product Agitator BM20
Egg Whites Whip 1 l
Mashed Potatoes Beater 7 kg
Mayonnaise (Qts. Oil) Beater 10 l
Meringue (Qts. Water) Whip 1 l
Waffle/Pan cake Batter Beater 8 l
Whipped Cream Whip 4 l
Sheet Cake Batter Beater 9 kg
Cup Cake Beater 22 doz.
Layer Cake Beater 9 kg.
Pound Cake Beater 9.5 kg
Sugar Cookie Beater
Bread or Roll Dough
(Light/ Medium, 60% AR
†
)
Hook
*
Water
2.6 kg
Flour
4.3 kg
Bread or Roll Dough (Heavy, 55% AR
†
) Hook
*
Water
2 kg
Flour
3.6 kg
Thin Pizza Dough, Pasta, Basic Egg Noodle
(40% AR, = , 5 min. max. mix time)
Hook
*
Water
0.9 kg
Flour
2.25 kg
Medium Pizza Dough (50% AR
†
) Hook
*
Water
1.3 kg
Flour
2.6 kg
Thick Pizza Dough (60% AR
†
) Hook
*
Water
2.7 kg
Flour
4.5 kg
30 doz.
Raised Donut Dough (65% AR) Hook
*
Water
1.3 kg
Flour
2 kg
Whole Wheat Dough ( 70% AR) Hook
**
Water
3.2 kg
Flour
4.5 kg
Attachments - Optional
To install an attachment, loosen the thumb screw on the attachment hub and remove the plug. Insert
the attachment into the attachment hub making certain that the square shank of the attachment is in the
square driver of the mixer. Secure the attachment by tightening the thumb screw.
Move the gear shift lever to the desired speed and start the mixer to operate the attachment.
The meat and food chopper attachment should be operated in second or third speed. If material in the
cylinder stalls the mixer, stop the mixer at once. DO NOT attempt to restart the mixer in a lower speed -
remove the adjusting ring, knife, plate, and worm and clear the obstruction.
Mixing Heavy Dough
The moisture content of heavy dough is a critical factor when selecting proper mixing speed. Do NOT use
2
nd
speed when mixing heavy dough with an Absorption Ratio (AR) of 60% or less. To determine the
Absorption Ratio (AR) of a product, the water weight divide by the flour weight.
Example: Calculate the Absorption Ratio of a mixture containing 2 kg of water and 4 kg of flour.
AR = 2 ÷ 4 = 0.50 = 50 %
Operation
* 1
st
speed only ** 1
st
speed & 2
nd
speed only
†
If high gluten flour is used, reduce above dough batch size by 10%