SL-50 SL-60 MIXERS
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PROCESSING WITH THE MIXER.
The mixer is now ready to mix. Follow some simple rules:
Firstly pour the required amount of water into the bowl.
Add the correct amount of flour, so that the mix hardens gradually to the right consistency.
On the contrary, adding water to flour creates lumps of flour on the base that must be worked
longer with consequent damaging of the mix.
The other ingredients (salt, yeast, oil, etc.) are added at will.
The spiral mixer is a machine where the work load is established by the customer. Despite all the information
regarding using the spiral mixers, many problems arise due to them being submitted to improper use. The
limit of use of the mixer is reached not by exceeding on the amount of the pasta, limited by the volume of the
bowl, but by the too low percentage of water.
A first but valid indication is supplied by the following table:
MODEL. PASTA kg FLOUR kg WATER % WATER litres
Silver 50 45 19-20 55 / 60 % 25-26
The use of flours rich in gluten creates very doughy mixes which absorb a lot of power. In this case, as well
as in the case of mix with percentages of water below those indicated in the table, it is necessary to reduce
the maximum mix capacity of the mixer.
START KEY
FIRST SPEED
TIMER
SECOND SPEED
TIMER
MAINS
LED
EMERGENCY
EMERGENCY
SELECTOR (EXCLUDE
TIMER
BOWL
INVERSION
LEDS FOR MICRO
SWITCH ALARM OR
CIRCUIT BREAKER
ALARM
SELECT KEY TO SET
FIRST AND SECOND
SPEED TIMES
KEYS TO CHANGE
WORK TIME
STOP KEY
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