Varimixer ERGO100, Operating Instructions Manual

Page: 4 / 24

4
Capacities per mix
ERGO
60
ERGO
100
ERGO
140
AR200 Tool
Egg white 9 L 15 L 21 L 27L
Whip
Whipped cream 15 L 45 L 75 L 120L
Mayonnaise * 48 L 80 L 112 L 160L
Layer cake base 15 kg 25 kg 35 kg 50kg
Herb butter 45 kg 75 kg 105 kg 120kg
Beater
Muffins *
33 kg 60 kg 85 kg 100kg
Meatball mix 45 kg 75 kg 105 kg 120kg
Icing 40 kg 70 kg 100 kg 115kg
Mashed potatoes * 36 kg 65 kg 95 kg 110kg Beater/whip
Bread dough (50%AR) ** 34 kg 58 kg 70 kg -
Hook
Bread dough (60%AR) 44 kg 70 kg 80 kg -
Ciabatta dough * (70%AR) 40 kg 75 kg 105 kg -
Doughnut (50%AR) 36 kg 60 kg 90 kg -
C
orreCt uSe of toolS
:
Recommended applications for tools:
See the section “Maximum capacity of the machine” .
Whips should not be struck against hard objects as
e.g. the edge of the bowl. This will make the life of
the tool shorter due to increasing deformity.
For production of mashed potatoes the special
wing whip or the reinforced whip should be used,
alternatively use the beater and the whip.
C
leanInG
:
The mixer should be cleaned daily or after use.
Press the emergency stop before wiping the control panel.
The mixer should be cleaned with a soft cloth and clean
water. Sulphonated soaps should be used with caution as
they destroy the mixer’s lubricants.
Never use high pressure cleaning for the mixer.
Parts made of aluminum should not be used to
strongly acidic, highly alkaline or highly salty food-
stuffs, which may attack aluminum without coating
Tools of aluminium must not be washed with strong
alkaline detergents - The PH value should be be-
tween 5 and 8.
Please note that the plastic safety guard may be
damaged if it is exposed to high temperatures for
a prolonged period. (Max. temperature 60ºC)
m
axImum CaPaCIty of the mIxer
:
Example: A basic recipe contains 1 kg of solids and
0,6 kg of liquid:
This gives AR =
0,6 kgs x 100
= 60%
1 kg
If for instance it is required to use the maximum capac-
ity of the mixer, the calculated AR = 60% is used for
determining the amount of solids and liquid in the dough:
If a 140 L mixer is used, and a dough with AR = 60% is
to be kneaded, the maximum capacity is = 80 kgs. Now
the weight of solids in this dough is calculated:
Solids =
Max. capacity x100
=
80 kg x 100
= 50 kg
AR + 100 60 + 100
Weight of liquid = 80 kg - 50 kg = 30 kg
AR = Absorption Ratio (%AR)
(Liquid in % of solids)
Local variations in the characteristics of the ingredients can influence water absorp
-
tion, volume and baking characteristics, etc.
* Scraper recommended
** Low speed operation is recommended
m
aIntenanCe and lubrICatIon
:
See lubrication overview on page 14.
r
eCommended maxImum SPeedS
: