6
Figure 1
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Cleaning instructions
Always
clean the mixer after every use.
Never
use pressured water to clean the mixer.
Agitator attachment must be removed and cleaned daily.
Always
disconnect the mixer when cleaning.
Use soap and water with a plastic brush and rag.
The lifting mechanism should be kept cleaned daily and lubricated
regularly with mineral oil only as required.
NEVER
use vegetable oil.
Capacity chart (cont.)
PRODUCT
ATTACHMENT SPEED(S)
PM-10
PM-20
PM-30
Medium Pizza Dough (50% AR)
Dough Hook
1
NR**
NR**
12 lbs.
Meringue (qts Water)
Wire Whip
1,2,3
½ pts
¾ pts
2 pts
Pie Dough
Flat Beater
1,2
5 lbs.
10 lbs.
16 lbs.
Pound Cake
Flat Beater
1,2
6 lbs.
12 lbs.
18 lbs.
Raised Donut Dough (65% AR)
Dough Hook
1
NR**
6 lbs.
10 lbs.
Sheet Cake Batter
Flat Beater
1,2
5 lbs.
10 lbs.
14 lbs.
Sugar Cookie
Flat Beater
1,2
8 lbs.
12 lbs.
16 lbs.
Thick Pizza Dough (60% AR)
Dough Hook
1
NR**
10 lbs.
14 lbs.
Thin Pizza Dough
(40% AR 5 minutes maximum mix time)
Dough Hook
1
NR**
NR**
10 lbs.
Waffle/Pancake Batter
Flat Beater
1,2
5 qts
8 qts
12 qts
Whipped Cream
Wire Whip
1,2,3
2 qts
4 qts
6 qts
Whole Wheat Bread Dough (70% AR)
Dough Hook
1
6 lbs.
10 lbs.
16 lbs.
* The capacities shown are maximum capacities and presented as a guideline only.
**Not recommended – will void warranty
Dough capacities are based on 70-degree F water temperature and a 12% flour moisture.
Reduce batch if water under 70 degrees F
If high Gluten Flour used, reduce batch size by 10%
% AR = Water weight (lbs.) divided by flour weight (lbs.)
1 gallon water weighs 8.33 lbs.
2017-04