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.
CARE OF YOUR MIXER
The mixer is designed for simple maintenance carried out by operators. 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 the accumulation 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.
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.
Product
Maximum Regular Mix (kg)
Whip
Beater
Spiral
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
*
Bread Dough (60% Moisture)
750g flour
*
Bread Dough (50% Moisture) 500g flour
*
Bread Dough (40% Moisture) 400g 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. 250g water/500g flour = 50% moisture.
(C) For pizza dough with lower moisture content, please consult SPAR
(D) For higher gluten flour reduce dough batch by 25%.
SP-500A Desk Top Mixer
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