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Model HS10
ML - 134374
ML - 134375
INSTRUCTION
MANUAL
701 S. RIDGE AVENUE, TROY, OHIO 45374-0001
937-332-3000 WWW.HOBARTCORP.COM
FORM 37204 (Jan 2008)
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10 Quart MIXER – 2 –
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TABLE OF CONTENTS GENERAL .................................................................................................4 INSTALLATION .........................................................................................4 Unpacking ...............................................................................................4 Location ..................................................................................................4 Electrical Connections ................................
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Installation, Operation, and Care of 10 Quart MIXER SAVE THESE INSTRUCTIONS GENERAL The 10 quart mixer has a DC electric motor and motor control. A 10 quart bowl, B-Flat beater, dough hook, and D wire whip are shipped as standard equipment. A 0 - 15 minute timer and plastic foot pads are standard. INSTALLATION UNPACKING Immediately after unpacking the mixer, check for possible shipping damage. If the mixer is found to be damaged, save the packaging material and contact the carrier within 1
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OPERATION Moving beater in bowl. Keep hands, clothing, and utensils out while in opera- tion. Do not use without interlocked guard. – 5 –
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CONTROLS (Fig. 2) Push-button Start and Stop buttons control power to the mixer. The Bowl Guard must be in place and closed or the mixer will not operate. If the Bowl Support is not all the way up, the mixer will not operate. The TIMER is used in conjunction with the Start button for timed mixing operations and will stop the mixer when the desired time has elapsed. NON-TIMED MIXING -- Set the timer on Hold and use the Stop button to turn the mixer off. The Speed Selector (Fig. 2) is used t
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MIXING This section explains operation of the mixer and how to install bowls and agitators. BOWL New mixer bowls and agitators (beaters, whips, dough arms and splash cover) should be thoroughly washed with hot water and a mild soap solution, rinsed with either a mild soda or vinegar solution, and thoroughly rinsed with clear water before being put into service. This cleaning procedure should also be followed for bowls and agitators before whipping egg whites or whole eggs. The bowl
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BOWL GUARD Bowl guard must be in position and closed in order to mix. If bowl guard is opened during the mixing, mixer will stop. REMOVE BOWL GUARD Lower the bowl support and remove agitator before removing bowl guard. Hold bowl guard with both hands and pull downward gently to release bowl guard from retainer (Fig. 5). INSTALL BOWL GUARD Hold bowl guard with both hands and gently push upward until bowl guard is latched on the retainer and can be rotated freely (Fig. 5). CLEANING Un
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MIXING BOWL CAPACITY CHART Agitators Suitable Capacity of Bowl (Qts. Liquid) 10-Quart for Operation Model HS10 Motor (HP) 1/2 Overall Space Required (Bench Space) 13 21/32 X 17 9/32 X 25 5/8 Kitchen Materials Capacity Chart (Finished Materials) Egg Whites (pt.) D 1 Mashed Potatoes (lbs.) B 8 Mayonnaise (Qts. of Oil) B or D 4 Meringue (Qty. of Water) D 3/4 Waffl e or Hot Cake Batter (qt.) B 4 Whipped Cream (qt.) D 2 Bake Shop Materials Cake, Angel Food (8-10 oz. cake) (lb.) B 7 1/2 Cake, Box or
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AGITATORS AND ACCESSORIES B FLAT BEATER D WIRE WHIP ED DOUGH ARM INGREDIENT CHUTE MAINTENANCE Unplug machine power cord before beginning any maintenance procedure. MOTOR The motor has sealed ball bearings which require no lubrication maintenance. BOWL LIFT SLIDEWAYS The bowl lift slideways (Fig. 6) should be lubricated once each month. Apply a light coat of a "Food Grade" grease to both sides of the slideways. – 10 –
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SERVICE If service is needed on this equipment, contact your local Hobart Service Offi ce. – 11 –
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FORM 37204 (Jan 2008) – 12 –
