Mixers
Handling Equipments

Principle Uses

• Mixing and blending ingredients or incorporating air into product
• Supplying power to run auxiliary attachments such as juicers, grinders and food cutters

Special Characteristics

• Available in capacities ranging from 5-60 quarts or more
• Attachments for agitation and air incorporation as well as juicing, grinding and cutting
• Variable speed

Operating Hints

• To prevent spillage, select low speed to begin, then adjust to higher speeds as necessary
• Important--always stop machine before changing speed or shifting gears
• Bowl should be 1/2 - 2/3 full for best results
• Select proper beater shaft attachment for you job

  dough hook -- heavy doughs requiring development such as bread, rolls and noodles

  Pastry knife -- cutting shortening into flour such as pie dough, biscuits and shortcake

  Wire whip -- incorporating air in light mixtures or blending dry ingredients, meringues, whipped cream and light icings; never heavy mixtures

  Flat beater -- general mixing, blending, creaming or mashing; never heavy mixtures

• Make sure attachment, bowl and bowl lever are locked in position before switching on
• For uniform product, stop to scrape food down sides of bowl as needed
• Keep hands, utensils and loose clothing well away while mixer is in operation
• If overload occurs, stop immediately and correct condition before continuing
• Select proper power socket option for your job

Cleaning

• Wash and dry bowls and attachments immediately
• Hot water sets eggs and flour batters so apply cold rinse first
• Wipe up spills and spatters immediately after use, especially on beater shafter/"key"
• Supplement clean-as-you-go with weekly hot detergent solution washing of housing and base

Principle Uses

• Mixing and blending ingredients or incorporating air into product
• Supplying power to run auxiliary attachments such as juicers, grinders and food cutters

Special Characteristics

• Available in capacities ranging from 5-60 quarts or more
• Attachments for agitation and air incorporation as well as juicing, grinding and cutting
• Variable speed

Operating Hints

• To prevent spillage select low speed to begin, then adjust to higher speeds as necessary
• Important--always stop machine before changing speed or shifting gears
• Bowl should be 1/2 - 2/3 full for best results
• Select proper beater shaft attachment for you job

  dough hook -- heavy dough requiring development such as bread, rolls and noodles

  Pastry knife -- cutting shortening into flour such as pie dough, biscuits and shortcake

  Wire whip -- incorporating air in light mixtures or blending dry ingredients, meringues, whipped cream and light icings; never heavy mixtures

  Flat beater -- general mixing, blending, creaming or mashing; never heavy mixtures

• Make sure attachment, bowl and bowl lever are locked in position before switching on
• For uniform product, stop to scrape food down sides of bowl as needed
• Keep hands, utensils and loose clothing well away while mixer is in operation
• If overload occurs, stop immediately and correct condition before continuing
• Select proper power socket option for your job

Cleaning

• Wash and dry bowls and attachments immediately
• Hot water sets eggs and flour batters so apply cold rinse first
• Wipe up spills and spatters immediately after use, especially on beater shafter/"key"
• Supplement clean-as-you-go with weekly hot detergent solution washing of housing and base

• Small batch mixing, beating, whipping, creaming

Special Characteristics

• Portable

Operating Hints

• To prevent spillage, select low speed to begin, then adjust to higher speeds as needed
• Bowl should be 1/2 to 2/3 full for best results
• For uniform product bowl should be scraped down as needed
• If over lead occurs, stop immediately and correct condition before continuing

Cleaning

• Rinse beaters immediately - use cold water as hot water "sets" egg and flour batter
• Wipe mixer and cord immediately to remove spatters
• Wash and dry beaters and store with mixer