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&768**(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.
8 • PM60 & PM80 OWNER/OPERATOR MANUAL
