Correct use of tools: | Maintenance and Lubrication: |
Whips should never be struck against hard objects, this will decrease the life of the tool.
Recommended applications for tools:
Whip | Beater | Hook |
Cream | Cakes | Pizza |
Egg Whites | Waffles | Bread |
Mayonnaise | Muffins | Donut |
and the like. and the like. Doughs and the like.
Cleaning:
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.
Bowls and tools of aluminium must not be washed with strong alkaline detergents (pH not bigger than 9.0).
The soap suppliers can recommend the correct type of soap.
The mixer should be unplugged before cleaning to pre- vent accidental starting while cleaning.
The inside of the beater shaft should be cleaned once a day with warm, soapy water.
Dough hook Cleaning: Special care should be given to cleaning the dough hook. We recommend that it be cleaned and sanitized in a commercial dish machine. An alternate cleaning procedure is to vigorously scrub the hook with a hot.water and detergent solution. Use a heavy bristled brush. After cleaning, sanitize the hook by rinsing it with a 50 ppm solution of sodium hypochlorite.
The variable speed pulleys must be lubricated regularly, i.e. a lubrication interval of approx. 60 hours of operation.
Lubrication of variable speed pulleys:
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.5 pkt.2)
Grease Types:
Fig.5
4
