SPEED SELECTIONS
SPEED MIXTURES
Speed 1 (Low) Heavy mixture (bread dough, heavy batters and potatoes)
Speed 2 (Medium) Lighter mixtures (light dough, which must rise quickly, cake batters and
some whipping operations)
Speed 3 (High) Light work (shipping cream, beating eggs and mixing thin batters)
10. Check to see that there is clearance between the bowl and the dough hook at all times. The
clearance between the dough hook and the bowl has been preset at the factory and should be
approximately ¼”. If not, then contact you nearest DBSL.
11. Your mixer is supplied with an electrical overload. The condition that caused the overload
should be rectified before the mixer is restarted. Three signs that the motor may be overloaded
are:
A. The attachment may rotate considerably slower.
B. The attachment does not rotate at a uniform speed.
C. The overload circuit breaker is popped out.
Overloading can be avoided by:
A. Using the product capacity chart for recommended speeds and batch sizes.
B. Selecting a slower speed.
C. Reducing the ingredient batch size.
P52'8&768**(67,216
1. WHIPPING CREAM
The wire whip should be used for whipping cream. Cream to be whipped should be 24 hours
old, should contain 30% butter fat and should be well chilled, in fact near freezing temperature is
desirable, since the cooler the cream, the better the whipping. Warm cream may turn into butter
instead of whipped cream. To prevent splashing out of the bowl, start whipping the cream at
slow speed and increase the speed as the cream thickens.
2. EGG WHITES
Use the wire whip and be sure that the eggs are at room temperature and that both the mixing
bowl and wire whip are free from all traces of fat or oil, or the egg whites won’t whip. In some
installations one bowl will be kept and used exclusively for beating egg whites. Another bowl
will be used exclusively for the oily type mixes. Start beating the eggs at low speed and gradu-
ally increase the speed.
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PM60 & PM80 OWNER/OPERATOR MANUAL