Varimixer ERGO60 - MAXIMUM MIXER CAPACITY; RECOMMENDED MAXIMUM SPEEDS

7
60 100 140 200
L 3 5 7 10
L 12 25 35 50
L 24 45 63 90
Kg 16 26 37 -
L 24 40 56 -
Kg 32 54 76 107
Kg 30 55 77 110
Kg 24 40 56 80
Kg 18 35 49 70
Kg 36 60 84 120
Kg 24 45 63
Kg 34 50 70
Kg 35 58 81
Kg 40 65 91
Kg 36 65 85
Kg 42 80 112
Kg 36 65 85
Kg 28 47 66
Korrekte Benutzung der Werkzeuge:
Für die Herstellung von Karto󰀨elpüree den
speziellen Rührbesen oder einen Besen mit
dickeren Drähten benutzen. Alternativ kann
der Rührer und dann ein Standardbesen be-
nutzt werden.
Besen dürfen nicht gegen harte Gegenstände,
wie z. B. den Kesselrand, geschlagen werden.
Dies verkürzt wegen zunehmender Verfor-
mung die Lebensdauer des Werkzeugs.
53
47
47
155
137
137
224
183
183
286
257
257
Mixer
60
100
140/200
omdr/min

53
47
47
155
137
137
224
183
183
286
257
257
Mixer
60
100
140/200
omdr/min

Capacities per mix Tool
Egg whites
Whip
Whipped cream
Buttercream frosting 
Layer Cake Sponges
Mayonnaise
Mashed potatoes
Beater
Cakes (US Pound cake)
Icing, Fondant
Herb butter
Meatball mix/- vegan mix 
Pasta, noodles (50%AR ) 
Hook
Dough, wheat 50%AR 
Dough, wheat 55%AR 
Dough, wheat 60%AR 
Dough, whole wheat 70%AR
Dough, rye bread 
Dough, sourdough bread
Dough, gluten free
 = Apply scraper, for the best and most e󰀩cient result
 = Always make sure the ingredients are at room temperature/soft. If not, this can damage the tools
 = Low speed operation recommended
 = Medium speed operation recommended
Local variations in the characteristics of the ingredients can inuence water absorption, volume and baking characteristics, etc.
Correct use of tools
When making mashed potatoes, the special
wing whip or the whip with thicker wires
should be used, alternatively use the beater
and the whip.
Whips should not be struck against hard
surfaces e.g. the edge of the bowl. This
will reduce the tool’s lifespan due to risk of
deformity.

(Liquid in % of solids)
Calculation AR
1 kg of solids and 0.6 kg of liquid:
AR =
0.6 x 100
= 60%
1
Calculation Solids and Liquid
91 kg Dough, 60% AR
(table, maximum capacity for mixer
ERGO140)
Solid =
Max. capacitet x 100
AR + 100
=
91 kg x 100
= 57 kg
60 + 100
Liquid = 91 kg - 57 kg = 34 kg
RPM