6
2
The mixer must not be started until the screws
which hold the lid are inserted.
Start the mixer, and set the speed back to low speed.
Stop the mixer and fill the grease gun with new grease
so that it is ready for next time.
Lubrication of other movable parts:
The movable parts of the bowl arms, the shaft and the
lifting rod must also be lubricated with oil. Remove the
rear covering and lubricate the marked points with an oil
can.
(fig.4 pkt.2)
G
rease
types
:
Grease for the pulley set shafts:
Castrol LMX.
On repair of the planetary head: Grease the toothed
wheel and the toothed rim with
Molub Alloy 936SF
Heavy
or
Castrol Grippa 355,
the needle bearings in
the planetary head must not be lubricated with this type
of grease. Do not use any another type of grease than
the one stated here.
C
orreCt
use
of
tools
:
Whips should not be struck against hard objects
as e.g. the edge of the bowl. This will make the
life of the tool shorter due to increasing deformity.
Recommended applications for tools:
For production of mashed potatoes the special
wing whip or the whip with thicker wires should be
used, alternatively use the beater and the whip.
It is not recommended to use timer in the dough
kneading process, as this might damage the
driving system of the mixer.
C
leanInG
:
The mixer should be cleaned daily or after use. The mixer
should be cleaned with a soft cloth and clean water.
Sulphonated soaps should be used with caution as they
destroy the mixer’s lubricants.
Never use high pressure cleaning for the
mixer.
Parts made of aluminum should not be used
to strongly acidic, highly alkaline or highly
salty foodstuffs, which may attack aluminum
without coating.
Tools of aluminium must not be washed with
strong alkaline detergents (pH between 5 and 8).
The soap suppliers can recommend the correct type of
soap.
Please note that the plastic safety guard can be
damaged if exposed to high temperatures for a
considerable period. (Max. temperature 65
o
C)
m
aIntenanCe
and
lubrICatIon
:
The infinitely variable gear must be lubricated regularly,
i.e. a lubrication interval of approx. 60 hours of operation.
Lubrication of infinitely variable gear:
OBS
. Special grease !!(Use the grease gun delivered
together with the mixer). Start the mixer and increase the
speed to approx. 50%. Stop the mixer (use the emergency
stop) and open the lid on the top of the mixer. On the top
of each of the two pulley set shafts is a grease nipple
(fig. 4 point 1)
. Press grease through the grease nip-
ples until the grease gun feels hard to press or until
grease comes out between the shaft and the pulleys.
fig.4
Greasing of infinitely variable gear and other
movable parts:
Whip
Beater
Hook
Cream
Cake dough
Bread dough
Egg whites
Butter cream
Dark bread
Mayonnaise
Waffle dough
and the like
and the like
Minced meat
and the like
