AGITATOR
To install an agitator (figure 1-5), the bowl (Figure l-6)must be installed and fully lowered.
Place the agitator in· the bowl, push it up on the agitator shaft, and turn it clockwise to seat
the shaft pin in the slot of the agitator shank.
DOUGH ARM:
Frequently used for heavy bread dough, and preferable to be used at low
speed.
The moisture content of heavy dough is critical when selecting proper
mixing speed. You should never use 2
nd
speed when mixing heavy
dough with an Absorption Ratio (AR) of 50% or less.
BEATER:
Commonly used for thin batters, cake and mashing potatoes, like stuffing
and preferable to be used at middle speed.
WIRE WHIP:
Best for whipping cream and beating eggs and preferable to be used at high
speed.
BOWL
New mixer's bowl (Figure 1-6) and agitators (beaters, whip, and dough arms) should be
thoroughly washed with hot water and mild soap solution, rinsed with either a mild_ soda or
vinegar solution, and thoroughly rinsed with clean water BEFORE being put into service.
This cleaning procedure should also be followed for bowls and agitators before whipping
egg whites with or whole eggs.
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