Paramount Fitness BM30ATS, Руководство по установке и эксплуатации

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6
Emergency ‘Stop’ Button
The Emergency Stop Button should only be used in cases of emergency and SHOULD NOT be
used as the standard OPERATING method of stopping the mixer.
Located on the right hand side of the machine, on the Control Panel. Pressing this button will stop all
movement of the machine. ONLY ATTEMPT TO RE-START AFTER THE FAULT IS CORRECTED.
The machine cannot be re-started until:- The Emergency Stop Button is pulled up to release.
Mixing Bowl / Agitators
New mixers bowls 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 or whole eggs.
Fitting the Bowl
The bowl must be installed before the agitator. To install the bowl, fully lower the bowl support (Fig. 2).
Position the bowl so the alignment bracket on the back of the bowl is in the bowl retainer and the
alignment pins on the front of the bowl support fit in the holes on the sides of the bowl.
Fitting the Agitators
To install an agitator, the bowl 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 (Fig 3)
It is frequently used for heavy bread dough, and preferably
used at low speed.
The moisture content of heavy dough is a critical when
selecting proper mixing speed. The 2
nd
speed should never
be used when mixing heavy dough with an Absorption Ratio
(AR) of 50% or less.
Beater (Fig 4)
It is commonly used for thin batters, cake and mashing
potatoes, like stuffing and preferably used at middle speed.
Whip (Fig 5)
It is best for whipping cream and beating eggs and
preferably used at high speed.
Operation
MODEL NO.
HL-11010
MODEL NO.
HL-11010
MODEL NO.
HL-11010
Fig 3
Fig 4
Fig 5