Varimixer AR30 VL-1S, Operating Instructions Manual

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5
Working with hot ingredients:
When working with hot ingredients which are added via the filling hole in the safety guard, it is necessary to
use the filling chute.
The filling chute is made of Food-grade silicone, and is able to withstand hot ingredients up to 200ºC.
If the filling chute is not used, ingredients which are added via the filling hole in the safety guard must not
be more than 60ºC.
The maximum capacity of the mixer:
Capacities per mix Tool AR30 AR40 AR40P AR60 AR60P
Egg white Whip 3,5 L 6 L 6 L 9 L 9 L
Whipped cream Whip 7,5 L 10 L 10 L 15 L 15 L
Mayonnaise * Whip 24 L 32 L 32 L 48 L 48 L
Herb butter Beater
17 kg 25 kg 25 kg 45 kg 45 kg
Mashed potatoes *
Beater /
Whip
18 kg 23 kg 23 kg 36 kg 36 kg
Bread dough
(50%AR) **
Hook 16 kg 22 kg 32 kg 34 kg 46 kg
Bread dough (60%AR) Hook 22 kg 30 kg 34 kg 44 kg 56 kg
Ciabatta dough *
(70%AR)
Hook 22 kg 30 kg 34 kg 40 kg 50 kg
Muffins * Beater 18 kg 24 kg 24 kg 33 kg 33 kg
Layer cake base Whip
7 kg 10 kg 10 kg 15 kg 15 kg
Meatball mix * Beater 25 kg 30 kg 30 kg 45 kg 45 kg
Icing Beater 20 kg 29 kg 29 kg 40 kg 40 kg
Doughnut (50%AR) Hook 18 kg 25 kg 36 kg 36 kg 54 kg
* Scraper recommended
** Low speed operation is recommended
Local variations in the characteristics of the ingredients can influence water absorption,
volume and baking characteristics, etc.
AR = Absorption Ratio
(Liquid in % of solids)
Calculation
AR
1 kg of solids and 0,6 kg of liquid:
AR
= 0,6 x 100 = 60%
1
Calculation
Solids and Liquid
22 kg Dough, 60% AR
(tabel, maxsimum capacity for mixer
AR30)
Solid = Max. kapacitet x 100
AR + 100
= 22 kg x 100 = 13,75 kg
60 + 100
Liquid = 22 kg - 13,75 kg = 8,25 kg