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:

-Start the mixer and increase the speed to approx. 50%. Stop the mixer 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. 5 point 1). Press grease through the grease nipples until the grease gun feels hard to press or until grease comes out between the shaft and the pulleys.

-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.5 pkt.2)

Grease Types:

-Grease for the pulley set shafts: Lubriplate # 1200-2

-On repair of the planetary head: Grease the toothed wheel and the toothed rim with Nye Gel 868VH,(PN WHITE GREASE), the needle bearings in the planetary head must not be lubricated with this type of grease, they should be lubricated with Lubriplate #1200-2. Do not use any another type of grease than the one stated here.

-On repair of the attachment drive: Fill the attachment drive with Tribol Molub 860/150-0, (PN 860/150-0).

Fig.5

4

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Varimixer W30(A), W60P, W40P, W40(A), W60(A) operation manual Whip Beater Hook Cream
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W60(A), W40(A), W30(A), W40P, W60P specifications

Varimixer is a renowned brand in the realm of commercial kitchen equipment, known for its high-quality mixers that cater to a variety of culinary needs. The W60P, W40P, W30(A), W40(A), and W60(A) models exemplify the brand's commitment to efficiency, durability, and innovation, making them popular choices among professional chefs and bakers.

The Varimixer W60P is built for heavy-duty performance, with a powerful motor that allows for efficient mixing of large batches. With a robust construction, this mixer is designed to withstand the rigors of a bustling kitchen. Key features include variable speed control, enabling users to tailor the mixing speed to the specific needs of various ingredients. The W60P also includes a stainless-steel bowl for durability and ease of cleaning, along with a robust planetary mixing action that ensures consistent mixing results.

Next in line, the W40P offers similar features with a slightly smaller capacity, making it ideal for medium-sized establishments. It boasts the same variable speed settings and planetary mixing technology but in a more compact design. This model strikes the perfect balance between performance and space efficiency, ensuring it fits well in kitchens without sacrificing mixing capability.

The W30(A) model caters particularly to smaller operations or those with limited space. Despite its compact design, it does not compromise on power or performance. It features an intuitive control panel that allows for easy adjustments and a range of speeds to accommodate various mixing tasks. The W30(A) is perfect for pastry chefs needing precision in their mixing processes, providing excellent results with lighter ingredients.

For those seeking enhanced features, the W40(A) and W60(A) models incorporate advanced technology that elevates user experience. These models come equipped with digital controls and programmable settings, allowing chefs to save specific mixing programs for repeat use. The enhanced safety features ensure user protection while maintaining performance. Notably, the W60(A) provides greater power and capacity, making it suitable for larger-scale operations.

In summary, the Varimixer W60P, W40P, W30(A), W40(A), and W60(A) models offer an array of features that cater to diverse kitchen needs. With their robust construction, versatile speed controls, and innovative technologies, these mixers ensure chefs can achieve perfect results, whether for small artisanal batches or larger commercial productions. When choosing a mixer, Varimixer's commitment to quality and performance makes these models a worthy investment for any professional kitchen.
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