Varimixer ERGO60, Operation Manual

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6
Capacities per mix ERGO60 ERGP100 ERGO150
Dough, Bread 65%AR 90 lbs. 155 lbs. 190 lbs.
Dough, Bread 50%AR 75 lbs. 135 lbs. 175 lbs.
Dough, Donut - Yeast 70 lbs. 150 lbs. 170 lbs.
Dough, Donut - Cake 60 lbs. 140 lbs. 225 lbs.
Pie Dough 58 lbs. 95 lbs. 135 lbs.
Cookie, Dough 50 lbs. 105 lbs. 160 lbs.
Muffins 60 lbs. 125 lbs. 195 lbs.
Mashed Potatoes 46 lbs. 76 lbs. 110 lbs.
Pancakes, Waffles 28 qts. 44 qts. 50 qts.
Whipped Cream 12 qts. 20 qts. 32 qts.
Cake, Layer 69 lbs. 125 lbs. 175 lbs.
Eggs & Sugar 28 lbs. 57 lbs. 80 lbs.
Icing, Fondant 40 lbs. 76 lbs. 105 lbs.
Egg Whites 2 qts. 3 qts. 4 qts.
Cake, Cup 81 dz. 178 dz. 250 dz.
Cookies, Sugar 115 dz. 171 dz. 240 dz.
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, alterna-
tively use the beater and the whip.
m
aIntenanCe and lubrICatIon
:
See lubrication overview on page 22.
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 wa-
ter. 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 between
5 and 8
m
axImum CaPaCIty of the mIxer
:
r
eCommended maxImum SPeedS
:
AR = Absorption Ratio (%AR)
(Liquid in % of solids)
Water weights
1 Gallon
=8.33 lbs.
1 Quart =2.08 lbs.
1 Pint (16 oz.) =1.04 lbs.
1 Cup = .52 lbs.
Batch size and/or speed reduction may be necessary due
to one of the following conditions:
1. High Gluten Flour-Reduce batch size by 10%
2. AR % under 40%-Reduce batch size by 10%
3. Water temp under 65 Degrees F
4. USE OF ICE REQUIRES A 10% REDUCTION IN
BATCH SIZE.
5. Speed should not exceed 100 RPM when mixing
dough.