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
Summary of Contents for AR30 VL-1S
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