Doyon BTF010 User Manual

BAKING EQUIPMENT SPECIALISTS

BAKING EQUIPMENT SPECIALISTS

www.doyon.qc.ca • www.nu-vu.com

BTF SERIES

MIXERS

Doyon BTF Mixers are intended for the quality/
price cautious operators. They are designed and
built to offer the highest flexibility and efficiency
as well as the lowest maintenance cost possible.
They come standard with a distinctive 20 speed
digital control for the most precise mixing
speed. Speed can be changed without the need
to stop the mixer. It also features as standard a 99
minutes mixer timer. Never again will you over or
under mix. The BTF series is the most attractively
priced mixers of it’s category.

BTF SERIES

BTF060I

STANDARD FEATURES

• 20 speeds

• Digital control (BTF060 and smaller)

• Touch screen control (BTF080 and higher)

• 7 programmable speed and time settings

• No need to stop the mixer to change
speed

• Emergency stop

• Most powerful heavy duty motors of the
industry : up to 5 HP

• Includes bowl, dough hook,whip and flat
beater, all stainless steel (except BTFP60
and BTFP60H)

• BTFP60 and BTFP60H: Includes stainless
steel dough hook,bowl and bowl dolly

• See through stainless steel safety bowl
guard

• Non-slipping belt, provides durability for
tough mixes

BTF060

• 4 casters, the mixers are easier to move for
cleaning (BTF040 and higher)

• Heavy duty frame with lead-free enamel

coated steel for easy cleaning

• Bowl lifting by lever

• Motor overload protection

• Exceptionally quiet and robust

• Bowl lock automatically

• Two year parts and one year labor warranty

OPTIONS

• Stainless steel construction (suffix I)

• Marine construction (suffix M)

• Bowl dolly (suffix D)

• 20 qt bowl and alternative material for 40 qt
mixer (BTF040A)

• 40 qt bowl and alternative material for 60 qt
mixer(BTF060A)

• Standard independent #12 attachment hub
(BTF040 and over) (suffix H)

• SM100CL: Vegetable and pepperoni slicer
with 3 cheese shredders attachment (not
available in Québec)

• SM100HV: Meat grinder attachment (not
available in Québec)

• 480V-3PH (BTF060 and higher)

• CE listed upon request

Experience our top-of-the-line mixers today!

5600 13th Street • Menominee, MI 49858 USA

Phone: [phone]

Toll Free: 1-800-338-9886

Fax: [phone]

E-mail: [e-mail]
www.doyon.qc.ca
www.nu-vu.com

BAKING EQUIPMENT SPECIALISTS

SPECIFICATIONS

BTF SERIES

Model

BTF010 10 250 (114) 16 5/8” (420) 22 7/8” (580) 33 1/8” (840) 5 (2.2) 8 (3.5) 1/2 120 4 1 5-15P

BTF020 20 330 (150) 18 7/8” (480) 26 3/4”(680) 42 1/4” (1 070) 10 (4.5) 15 (7) 1 120 8 1 5-15P

BTL020 20 375 (170) 20” (508) 28”(711) 59 1/4” (1505) 10 (4.5) 15 (7) 1 120 8 1 5-15P

BTF040 40 685 (311) 23 3/4” (600) 36” (910) 52 3/4 ” (1340) 28 (13) 40 (18) 3 208 - 240 12 1 6-15P

BTF060 60 850 (386) 24 7/8” ( 630) 36 1/4” (920) 56 3/4” (1 440) 40 (18) 60 (28) 4 208 - 240 16 1 6-20P

BTF060 60 850 (386) 24 7/8” ( 630) 36 1/4” (920) 56 3/4” (1 440) 40 (18) 60 (28) 4 208 - 240 10 3 L15-20P

BTFP60 60 890 (405) 24 7/8” ( 630) 36 1/4” (920) 56 3/4” (1 440) 50 (23) 80 (36) 4 208 - 240 16 1 6-20P

BTFP60H 60 890 (405) 24 7/8” ( 630) 36 1/4” (920) 56 3/4” (1 440) 50 (23) 80 (36) 4 208 - 240 10 3 L15-20P

Bowl Capacity

(quarts)

Crated Weight

lb (kg)

W D H Flour

Dimensions Capacity (lb – kg)

Dough (55% AR)

Electrical System

Motor HP Volts Amps Phases

PLANETARY MIXER CHART

Recommended maximum: Capacities based on 70°F (21°C) water and 12% flour moisture

PLANETARY MIXERS

Maximum weight of finish product

Dough, Heavy Bread 55% AR

Dough, Bread or Rolls 60% AR

Dough, Whole Wheat 70% AR

Dough, Thin Pizza 40% AR

Dough, Med Pizza 50% AR

Dough, Thick Pizza 60% AR

n/r - Not recommended
NOTE: Attachment hub should not be used while mixing
NOTE: To know the absorption ratio of your recipe, use the following formula.
% AR = Water Weight (lb) Divided by Flour Weight (lb)
1 CANADIAN gallon of water = 10 lb/4.54kg
1 US gallon of water = 8.33lb/3.77kg
Use of ice requires a 10% reduction in batch size

BTF010 BTF020

lb-(kg) lb-(kg) lb-(kg) lb-(kg) lb-(kg)

8-(3.5) 15-(7) 35-(16) 60-(28) 80-(36)
10-(4.5) 20-(9) 45-(20.5) 70-(32) 90-(40)
10-(4.5) 20-(9) 45-(20.5) 70-(32) 90-(40)

n/r n/r n/r n/r 35-(16)
n/r 10-(4.5) 32-(14.5) 40-(18) 70-(32)
n/r 20-(9) 45-(20.5) 70-(32) 90-(40)

For example: you are using 1 us gallon of water and 15 lb of flour.

8.33 lb (3.8 kg) of water ÷ 15 lb (6.8 kg) of floor = 0.55
That means you will have a finished product of 23.3 lb at 55% AR
Refer to the above chart to find the model you will need.
Drop the above chart by 10% when you use high gluten flour.

BTF040 BTF060 BTFP60

NEMA

5600 13th Street • Menominee, MI 49858 USA

Phone: [phone]

Toll Free: 1-800-338-9886

Fax: [phone]

E-mail: [e-mail]
www.doyon.qc.ca
www.nu-vu.com

07/05/2014