MVP AX-M60P, Technical Manual

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MAINTENANCE
NOTE: All maintenance work should be done only a er unit has been disconnected from electrical power
and grounding.
CLEANING
Never use a metal or s ff brush to clean mixer. Never clean the mixer with a water hose
or any fluid under pressure.
The mixer should be thoroughly cleaned daily.
Bowl and agitators should be removed from the mixer and cleaned in a sink.
The transmission case and planetary mechanism should be inspected weekly for leaks,
damage, etc. should it become necessary to repack the ball bearings; an authorized
service technician or the manufacturer should be contacted. Use of unapproved grease of
lubricants may lead to damage and void the unit's warranty.
The
bowl li track should be lubricated semi-annually, or more o en under heavy usage. Disconnect the unit
from power supply before removing the top housing or apron. The drip cup (Fig. 1)? should be inspected
periodically for moisture or lubricant dripping. Remove the cup and wipe it with a so cloth.
DO NOT use a hose to clean the mixer – it should be washed with a clean damp cloth.
MIXING HEAVY DOUGH
The moisture content of heavy dough is a cri cal factor when selec ng proper mixing speed. You should never
nd
use 2 speed when mixing heavy dough with an Absorp on Ra o (AR) of 50% or less.
To determine the Absorp on Ra o (AR) of a product, divide the water weight by the flour weight.
Example: Calculate the Absorp on Ra o of a mixture containing 10 lbs. of flour and 5 lbs. of water.
10 ÷ 5 = 0.50 = 50% = AR
CAPACITY (QTS. LIQUID) 60 qt.
Egg Whites Wire Whip 2 qt.
Mashed Potatoes Flat Beater 40 lbs.
Mayonnaise (Qts. Oil) Flat Beater 18 qt.
Meringue (Qts. Water) Wire Whip 1.5 qt.
Waffle/Pancake Batter Flat Beater 24 qts.
Whipped Cream Wire Whip 12 qts.
Sheet Cake Batter Flat Beater 45 lbs.
Cup Cake Flat Beater 50 dz.
Layer Cake Flat Beater 70 lbs.
Pound Cake Flat Beater 55 lbs.
Sugar Cookie Flat Beater 100 dz.
Bread or Roll Dough (Light/Medium,
60% AR, =)
Dough Hook 80 bs.**
Bread or Roll Dough (Heavy, 55% AR, =) Dough Hook 60 lbs.**
Pie Dough Flat Beater 50 lbs.
Thin Pizza Dough (40% AR, = , 5
min.max. mix time)
Dough Hook 40 lbs.**
Medium Pizza Dough (50% AR, =) Dough Hook 70 lbs.*
Thick Pizza Dough (60% AR, =) Dough Hook 70 lbs.**
Raised Donut Dough (65% AR) Dough Hook 30 lbs.*
Whole Wheat Bread Dough (70% AR) Dough Hook 70 lbs.**
Egg & Sugar for Sponge Cake Flat Beater 24 lbs.*
* 1
st
speed ** 2
nd
Speed
* = If high gluten flour is used, reduce above dough batch size by
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