Service Tips - Mixers
Written by The Editors
Bakeries, pizza places, scratch
kitchens and cupcake specialists are among the operations that rely on a good mixer. A mixer's belts, gears and even transmissions make it one of the most
mechanical pieces of foodservice
equipment. As a result, taking care of mixers is
essential to their proper long-
term operation.
Every mixer, particularly large ones with automatic bowl lifts, includes lots of
moving parts. These different units all have requirements for changing belts,
guidelines for lubrication and more. Foodservice operators should follow their
owners' manual guidelines and rely on a trained service agent when needed.
Excessive noise and vibration can be
signs of emerging problems. When this occurs, call a service agent to check out
such units to prevent a full-on breakdown.
A 40-quart mixer can't handle 40 quarts of every job. Heavier and thicker dough should be
made in smaller batches to prevent overworking a unit. Again, consult the
owners' manual to find out more.
One common problem, especially in large
heavy-duty mixers, is the agitator
touching the bowl, which can damage the unit and the attachment. Follow the
manufacturer's instructions on adjusting the agitator or bowl height to avoid
contact between the two.
Mixers come with multiple
attachments — splashguards, bowl guards, drip cups — that often come into
contact with dough or batter. Remove and clean these on a regular basis.
As a piece of electrical equipment, a
mixer's cord and plug can get frayed or damaged. Be sure to keep an eye out for
these problems.
Original article from: http://www.fesmag.com/products/foodservice-equipment-repair-maintenance/11187-service-tips-mixers
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