5
FITTING THE MIXING TOOL
Slide the bayonet fitting of
the tool onto the drive shaft and
twist clockwise to secure it in
position.
To remove the mixing tool,
slide the tool up the shaft slightly
and twist counter clockwise.
Please see figure 3.
SPEED SELECTION
Before changing speeds, the mixer must
always be stopped. The necessary speed can then be
selected before restarting the machine by pressing
the red start button.
The speed selected depends largely on the
quantity and consistency of the product. It is
recommended that mixing is always started at the
lowest speed and progressively increased to the
desired speed. In an emergency situation always use
the red emergency stop button to stop the machine.
Table 2 shows the recommended speeds for the
range of tools.
Recommended Speed
1st gear 2nd gear
3rd gear
Whisk
Beater
Hook
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.
Product
Maximum
Regular Mix
Whi
p
Bea
ter
Spi
ra
l
Ho
o
k
Mashed potato
1,8 Kg
*
*
Pie pastry
1,8 Kg
*
Cookies
-
*
Sponge cake
-
*
*
Pound cake
-
*
Marshmallow
-
*
Fondant icing
1.3 Kg
*
Whipping cream
2 lit.
*
Egg whites
0.35 lit.
*
Mayonnaise
-
*
Batter
-
*
*
Pasta, Egg noodle
900 g
*
Brioche (kg flour)
-
*
Raised Donut dough
(65% moisture content)
1 Kg
*
Heavy bread dough
(55% moisture content)
1.25 Kg
*
Pizza dough
(50% moisture content)
1.25 Kg
*
Pizza dough
(40% moisture content)
1 Kg
*
1. Recommended weight for a finished mix unless
otherwise stated.
2. Water content e.g. 25# flour / 12.5# water = 50%
moisture.
3. For pizza dough with lower moisture content, please
4. For higher gluten flour reduce dough batch by 25%.
Note: After cleaning,
please wipe the shaft with
Vaseline or oil for better
lubrication and preventing
rust.
Table 2
Table 3
