4
t
eChniCal
data
:
Gross weight
Net weight
kW
Volts
Amps
Variable speed, tool
Table model
Floor model
Table model
Floor model
108 kg
123 kg
82 kg
87 kg
1,2 kW
230V
8A
98 – 368 rpm
C
ommissioninG
:
Bowl, tools and safety guard should be cleaned before use – see section on
Cleaning, page 6.
r
eCommended
Use
of
the
maChine
:
The machine is designed for the manufacture of products that do not trigger any reactions or release sub-
stances that may be harmful to the user when in use.
The machine must not be used in an explosive atmosphere.
The mixer must only be operated by staff who have been trained in the use of the machine according to these
instructions. Users must be over 14 years of age.
The mixer is designed for commercial use in kitchens, catering outlets and bakeries.
The machine may only be used as specified in this manual.
Unless the change is recommended by the manufacturer, modifying the machine is prohibited.
If the machine is fitted with an attachment drive, only accessories produced or recommended by Varimixer A/S should be
attached.
d
imension
sketChes
:
Dimension sketch for RN10 on floor stand.
Dimension sketch for RN10 table model.
t
he
maximUm
CapaCity
of
the
mixer
:
AR = Absorption Ratio (%AR)
Example: A basic recipe contains 1 kg of solids and 0,5 kg of liquid:
This gives AR =
0,5 kg x 100
= 50%
1 kg
If for instance it is required to use the maximum capacity of the
mixer, the calculated AR = 50% is used for determining the amount
of solids and liquid in the dough:
If a 20 L mixer is used, and a dough with AR = 50% is to be
kneaded, the maximum capacity is = 10 kg. Now the weight of
solids in this dough is calculated:
Solids =
Max. capacity x100 = 10 kg x 100 =
6,7 kg
AR + 100 50 + 100
Weight of liquid =
10 kg - 6,7 kg
= 3,3 kg
(Liquid in % of solids)
Local variations in the characteristics of the ingredients can influence water
absorption, volume and baking characteristics, etc.
* Scraper recommended
**
Low speed operation is recommended
Capacities per mix
Tool
RN20
Egg white
Whip
2,4 L
Whipped cream
Whip
5 L
Mayonnaise *
Whip
16 L
Herb butter
Beater
10 kg
Mashed potatoes *
Beater/Whip
12 kg
Bread dough (50%AR) **
Hook
10 kg
Bread dough (60%AR)
Hook
11 kg
Ciabatta dough * (70%AR)
Hook
12 kg
Muffins *
Beater
14 kg
Layer cake base
Whip
5 kg
Meatball mix *
Beater
15 kg
icing
Beater
14 kg
Doughnut (50%AR)
Hook
12,5 kg
Summary of Contents for RN Series
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