Mixing Instructions
FOR BEST
RESULTS
Operators have their own particular ways of operating their
mixing machines, so no attempt will be made to set up iron
clad instructions, but there are certain general principles that
should be followed in the various operations. These general
principles as listed below should be helpful to old and new
operators.
General Points for Proper Operation
NOTE
Refer to Mixing Chart before filling bowl.
1. In general, start all mixing at slow speed.
2. Always return to neutral position when
finished with a mix.
3. Gradually raise bowl and its contents to
the working position.
4. Bowl should be filled to at least half
capacity to achieve best results.
5. Make sure that bowl-to-beater clearance
is about 1/8”. Place a 1/8” layer of paper
on bottom of bowl to check bowl-to-beater
clearance.
Electrical
“Start-Stop” Push buttons are used to operate the
mixer. There is a thermal overload device with
automatic resetting for protection, internally
mounted. On all machines over 250 volts primary,
a transformer is supplied to reduce voltage to the
pilot circuit.
A timer shuts off the machine in any speed after
the pre-set time has expired. Normal operation is
obtained by setting the timer to “Hold” position.
When the timer is set at “O”, the start button
becomes a jog button, permitting intermittent
operation at the push of a button.
Whipping Cream
The wire whip (refer to Beaters and Whip chart)
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 low speed and
increase the speed as the cream thickens.
Egg Whites
Use the wire whip and be sure 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 egg whites won’t whip. In some installations
one bowl will be kept and used exclusively for
beating egg whites. Another bowl will be kept
and used exclusively for the oily type mixes.
Start beating the eggs at low speeds and
gradually increase the speed.
Meringues
Use the wire whip. Meringues can be made
perfect by the gradual addition of sugar to egg
whites which have not been too stiffly beaten.
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