25
NOTE: %AR (% Absorption Ratio) = Water weight divided ABBREVIATIONS - AGITATORS
SUITABLE FOR OPERATION
B - Flat Beater
C - Wing Whip
D - Wire Whip
ED - Dough Hook
by flour weight. Capacity depends on moisture content of
dough. Above capacities based on 12% flour moisture at
21.1°C water temperature.
§ If high gluten flour is used, reduce above dough batch
I - Wire Whip size by 10%.
P - Pastry Knife
1st Speed 2nd speed should never be used on 50% AR or lower
* 2nd Speed products with the exception of the HL662.
† 3rd Speed
Use of ice requires a 10% reduction in batch size.
NOTE: Attachment hub should not be used while mixing.
8.0
AGITATORS AND ATTACHMENTS.
Attachments for the attachment hub, agitators and accessories are detailed in the
following section.
8.1
MIXER AGITATORS.
AGITATORS AND THEIR USES
Hobart Quick Release ™ agitators are available for the Legacy mixers and for
the type of product that is being mixed.
The B Flat Beater is a multi-purpose agitator used for
mashing potatoes or other vegetables, and mixing cakes,
batters or icings. It is also used in industrial applications for
any product requiring a creaming or rubbing action and
uniform dispersion of ingredients. Use first speed for starting
most operations; medium speed for finishing.
The D Wire Whip is designed for maximum blending of air
into light products. Uses include: whipping cream, beating
egg whites, mixing very light icings, meringues and all similar
applications. The D Wire Whip is most commonly used in
third and fourth speed.
The ED Dough Hook is used for mixing most bread, roll and
pizza dough, which require folding, and stretching action for
best development. These agitators are suitable for use on all
yeast raised doughs and should be operated in first, second
or third speed.
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