Karma PMA1040, Установка, эксплуатация и уход, Страница: 9 / 10

9
years. When grease is needed for replacement, it should be ordered
from our authorized service representative.

Planetary gears are already filled with enough lubricating grease. No
more grease is to be filled.
MIXING HEAVY DOUGH
The moisture content of heavy dough is a critical factor 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.
To determine the Absorption Ratio (AR) of a product, the water weight
divide by the flour weight.
Example: Calculate the Absorption Ratio of a mixture containing 5 lbs. of
water and 10 lbs. of flour. 5

10 = 0.50 = 50 % = AR
PRODUCT
TOOL CAPACITY
Egg Whites Whip 1-3/4 qt.
Mashed Potatoes Beater 30 lbs
Mayonnaise (Qts. Oil) Beater 13 qt.
Meringue (Qts. Water) Whip 1-1/2 qt.
Waffle/Pan cake Batter Beater 16 qts.
Whipped Cream Whip 9 qts.
Sheet Cake Batter Beater 40 lbs.
Cup Cake Beater 45 dz.
Layer Cake Beater 45 lbs.
Pound Cake Beater 40 lbs.
Sugar Cookie Beater 65 dz.
Bread or Roll Dough (Light/ Medium,
60% AR,

)
Hook
**
Water
15 lbs.
Flour
25 lbs.
Bread or Roll Dough (Heavy, 55% AR,

)
Hook
**
Water
11 lbs.
Flour
20 lbs.
Thin Pizza Dough, Pasta, Basic Egg Noodle
(40% AR,

, 5 min. max. mix time)
Hook
*
Water
6 lbs.
Flour
15 lbs.