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 FDA-grade silicone, and is able
to withstand hot ingredients up to 200
ºC
. The filling chute
can be used for ingredients as hot as this for as long as
necessary.
If the filling chute is
not
used, ingredients which are added
via the filling hole in the safety guard must not be more
than 60
ºC.
Max. capacity of the machine:
Capacity pr. mix
Tool
KODIAK 20 KODIAK 30
Egg Whites
Whip
2.4
l
3.5
l
Whipped cream
Whip
5.0
l
5.0
l
Mayonnaise
Whip
16
l
20
l
Herb butter
Beater
10
kg
14
kg
Mashed potatoes
Beater/Whip
12
kg
12
kg
Bread dough (50% AR)
Hook
10
kg
12
kg
Bread dough (60% AR)
Hook
11
kg
13
kg
Ciabatta dough (70% AR)
Hook
12
kg
15
kg
Muffins
Beater
14
kg
16
kg
Layer cake base
Whip
5.0
kg
7.0
kg
Meat ball mix
Beater
15
kg
20
kg
Icing
Beater
14
kg
20
kg
Doughnut (50% AR)
Hook
12.5
kg
15
kg
Local variations in the characteristics of the ingredients can influence water absorption,
volume and baking characteristics, etc.
Equipment:
Standard equipment, as follows:
Bowl
Hook, whip and beater
Filling-chute for hot ingredients
Optional accessories:
*Scraper
B size Bowl (12L / 15L)
B size tools -Hook, whip and beater
*B size Scraper
Standard equipment
for floor model
Bowl trolley
* only machines prepared for scraper (standard 2019 ->)
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
11 kg Dough, 60% AR
(table, maximum capacity KODIAK 20)
Solid = Max. capacity x 100
AR + 100
= 11 kg x 100 = 6,875 kg
60 + 100
Liquid = 11 kg - 6,875 kg = 4,125 kg
Bowl trolley:
(Especially for floor model)
Risk of tipping over when moving the bowl on
the bowl trolley. The ground must be level, even
and without obstacles that could cause the trol-
ley to tip over.
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