How to Extend a Mixer’s Life Cycle
Mixer maintenance remains easy due to the fact these products tend to be a relatively simple piece of equipment with minimal parts. Even so, foodservice operators need to follow a few simple steps to get the most out of this equipment. Please note that the list below contains general maintenance information and should not serve as a substitute for the manufacturer’s requirements and recommendations.
1. Clean mixers daily with hot, soapy water. Remove bowls and place them in the warewasher for cleaning. Foodservice operators can remove the guards and either put them in the warewasher or wash by hand. Wipe the unit’s base with a damp cloth at the end of the day.
2. Refrain from using high-pressure water hoses to clean a mixer. Water can contaminate and damage its internal components.
3. Check and lubricate, periodically, gear boxes located inside planetary mixers.
4. Regularly check and, when necessary, replace belts on belt-driven mixers.
5. With some mixers, agitator clearance can change over time. When the distance changes between the bowl and agitator unit, it can compromise the mixing results. For this reason, the clearance between the bowl and agitator should be checked every six months.
6. Keep a maintenance log that documents the mixer’s history and assists service technicians in troubleshooting if the unit is inoperable.
(Low) is for heavy mixtures like dough, heavy batters and potatoes.
(Medium – Low) is for mixing cake batters, mashing potatoes and for developing dough.
(Medium – High) is for the maximum incorporation of air into light batches. The “D” whip is used for whipping cream, beating egg whites, mixing; light icings, meringues and whipping.
(High) is for accelerated and maximum air incorporation into light batches.