Varimixer V100PL, Operating Instructions Manual, Page: 8 / 44

8
Motor
Construction of the mixer:
Speed
adjustment
Motor relay /
thermal over-
load relay
Safety switch for
Bowl screen
Fuse
Safety switch for lid
(extra equipment)
Safety switch
for bowl lift
Bowl lift motor
(Power Lift)
Micro switch for the
upper position of
the bowl arms
Micro switch for the
lower position of the
bowl arms
Product V80 V100
Dough, Bread 65%AR 105 lbs 155 lbs
Dough, Pizza 50% AR 90 lbs 135 lbs
Dough, Donut-Yeast 80 lbs 150 lbs
Dough, Donut-Cake 60 lbs 140 lbs
Pie Dough 69 lbs 95 lbs
Cookie, Dough 68 lbs 105 lbs
Muffins 90 lbs 125 lbs
Mashed Potatoes 58 lbs 76 lbs
Pancakes, Waffles 35 qt 44 qt
Whipped Cream 16 qt 20 qt
Cake, Layer 92 lbs 125 lbs
Eggs & Sugar 40 lbs 57 lbs
Icing , Fondant 50 lbs 76 lbs
Egg Whites 2.5 qt 3 qt
Cake, Cup 140 dz. 178 dz.
Cookies, Sugar 132 dz 171 dz.
Capacity Chart
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.