Varimixer V20, Operation Manual

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5
T
echnical daTa
:
Gross weight ......................................233 Lbs.
Net weight ..........................................196 Lbs
Level Capacity, large bowl ..................21 Qt.
Level Capacity, small bowl .................13 Qt.
Agitator speed, min. ...........................100 R.P.M.
Agitator speed, max. ..........................400 R.P.M.
Attachment hub ..................................90-420 R.P.M.
Motor Power .......................................1 HP
Voltage ...............................................115 V
Ampers, full load .................................112A
60 Hz / 1 Phase
d
imension skeTch
:
T
he maximUm capaciTy of The mixer
:
c
onsTrUcTion of The mixer
:
Bowl Lift Arms
Motor
Machine Label
Toothed Belt
Arrow indicating the rotation
direction of the planetary head
Bowl Lift
Attachment Hub
Planetary Head
Bottom Plate
Nut retaining the bottom plate
Bayonet Socket
Screws for fixing
on table
V20
17 7/8”
40”
34 7/8”
26 1/2”
Product V20
Dough, Bread 65%AR 25 lbs.
Dough, Bread 50%AR 12 lbs.
Dough, Donut - Yeast 20 lbs.
Dough, Donut - Cake 23 lbs.
Pie Dough 21 lbs.
Cookie, Dough 14 lbs.
Muffins
24 lbs.
Mashed Potatoes 17 lbs.
Pancakes, Waffles
9 qts.
Whipped Cream 4 qts.
Cake, Layer 23 lbs.
Eggs & Sugar 9 ea.
Icing, Fondant 14 lbs.
Egg Whites 1 qts.
Cake, Cup 25 dz.
Cookies, Sugar 40 dz.
%AR =
weight of liquids
weight of flour
Batch size and/or speed reduction may be necessary due to one of the following conditions:
1. High Gluten Flour
2. AR% under 40%
3. Water Temp. under 65 degrees F.
Water Weights
1 Gallon = 8.33 lbs.
1 Quart = 2.08 lbs.
1 Pint (16 oz.) = 1.04 lbs.
1 Cup = 0.52 lbs.
AV Donut Weight
Yeast Raised = 1 1/2 oz. per dz.
Cake Raised = 1 lb. per dozen