smaky SM-800A Instruction Manual
Instruction Manual for SM-800A
COUNTER TOP MIXER
Installation, Operation and
Maintenance Instructions
SMAKY AB
Regulatorvägen 21, S-141 49 Huddinge, Sweden
Tel+ 46 8 657 9490
Fax+ 46 8 657 8980
http://www.smakymixers.com
e-mail: info@smaky.com
Revised in December, 2009
1
SM-800A
SPECIFICATION
Model
SM-800A
Bowl Size
8 Quarts (7.6 Liters)
Motor
1/4HP (0.20KW)
Electrics
110V/60HZ,
220V/50HZ
Single phase
Speeds
1st gear 132 rpm
2nd gear 235 rpm
3rd gear 421 rpm
Dimensions (cm)
(L x W x H)
40 x 30 x 58
47 x 36 x 66 carton
Weight
Gross 27kg
Net 25kg
Standard
Equipment
Pastry Knife, Stainless
steel bowl with Beater,
Whisk and Spiral
Dough hook.
Because of continual improvements, strict accuracy
of description cannot be guaranteed.
GUARANTEE
SMAKY provides one year guarantee, either
the date of dispatch from our factory, or the date of
purchase from one of our approved distributor.
SMAKY will replace any defected parts
resulted from faulty design, material or
workmanship. In addition to this, any repair must
be carried out by our authorized service agent.
All defective parts without any alteration or
repair can be returned to SMAKY or the nearest
authorized representative, postage paid within one
year warranty.
SM-800A is a desk top planetary mixer
designed for commercial use by the professional
caterer. It has a total bowl capacity of 8 Quarts,
combined with 3 speed gearbox to ensure that all
mixing requirements can be met.
CONTENTS
Specification.............................................. 1-2
Installation....................................................3
Electrical Connection.................................... 3
Safety............................................................3
Correct Use of the Mixer................................4
Tool Selection................................................4
Fitting the bowl.............................................4
Fitting the Mixing Tool..................................5
Speed selection...............................................5
Mixing Capacities...........................................5
Controls.........................................................6
Care of Your Mixer.........................................6
Fault Finding Chart........................................7
Maintenance...................................................7
Electrical Wiring Diagram............................8-9
Exploded View Drawing...........................10-16
2
(1)
(2)
(3)
(4)
(1)
(2) Align with on bowl
(3)
(1) Push STOP button ON and OFF only
Do not pull or twist!!
(2)
Moving parts can crush and cut.
Do not operate with guard removed.
Follow lockout procedure before servicing.
OPERATING INSTRUCTION:
1. Lower the bowl and insert ingredient
2. Raise bowl to operating position
3. Select the first speed, press start button
4. Do not change gears whilst mixer is turning
Hazardous voltage will cause severe injury or
death. Turn off and lock out power at electrical
panel before opening panel or servicing.
3
INSTALLATION
The machine is supplied factory lubricated and
ready to run. It can be positioned on any substantial
work surface or bench which is capable of
supporting a load of 30kg. The transportation
should require two people. Please see Figure 1.
ELECTRICAL CONNECTION
Before connecting this machine to the
electrical supply, please check the details on the
rating plate (located on the rear of the machine)
corresponding to the details of your electrical
connection. The mixer is supplied with a trailing
lead fitted with a molded plug. If the style of plug is
unsuitable for the socket you plan to use, the plug
must be cut off and replaced with an appropriate
plug.
The mixer should be plugged into a switched
socket which isolates all poles and has a minimum
contact clearance of 3mm and located close to the
mixer for use in an emergency and to facilitate
servicing. (max.2 meters of cable) The machine
must be incorporated into a potential equalization
system. The leakage current for this appliance is no
greater than 1mA/KW. If the electrical supply cable
to the machine becomes damaged, it must be
replaced by a qualified electrician using cable
which is 0.75 or higher and suitable for a 1/4HP
motor load. The ground wire is fixed to the machine
and this connection must be kept intact. The mixer
MUST be grounded.
- The minimum requirement for all electrical
equipment is correct operation between air
temperature of +5°C and +4°C.
- Electrical equipment is capable of operating
correctly when the relative humidity does not
exceeding 95% at a maximum temperature of
+40°C.
- Electrical equipment is capable of operating
correctly at altitude up to 1000m.
- Electrical equipment is designed to withstand to
protected against the effects of transportation, and
storage temperature within a range of -25°C to
+55°C and for short periods not exceeding 24h at
up to +70°C.
BEFORE USING THE MIXER
Before using the mixer, please ensure that all
users are familiar with the correct operation of the
machine. In particular, care should be taken to
ensure that the bowl and mixing tools are correctly
fitted and the bowl cradle is in the raised position
prior to starting the machine.
SAFETY AT WORK
Never place your hand or any kitchen utensil
into the bowl when the mixer is in operation.
Please isolate the machine from the electrical
supply by removing the plug from the socket before
cleaning or dismantling.
A notice advising operators of the safe use of
this mixer is attached to the machine.
OFFICE, SHOPS AND RAILWAY
PREMISES ACT, 1963
The above Act requires that this machine and
attachments shall be operated only by a properly
instructed person or by an employee who is under
the supervision of a properly instructed person. The
instruction shall include indication of the possible
dangers arising and the precautions to be observed.
The Act also requires that no person under the age
of 18 shall clean a machine if this exposes him to
risk of injury from a moving part of that machine or
any adjacent machine.
4
CORRECT USE OF THE MIXER
It is the responsibility of the users to use the
mixer correctly within the recommended limitations.
Always follow the instructions on the side of the
machine when changing speed.
If the motor labors, stop the machine and
reduce the size of the mix immediately.
Damage resulting from improper use is not
covered by the SMAKY warranty.
For operator safety, the machines is fitted with
a bowl guard which is electrically interlocked to
ensure that the mixer cannot operate unless the
guard is correctly positioned and the bowl is
raised.
For additional safety the mixer has a no volt
release feature which means that in the event of a
power failure, the machine will only restart after the
control arrangement ensures that when the supply is
restored, the machine cannot restart on its own.
- Careful handling of bagged products by
minimizing the height above the bowl base from
which they are poured.
- Careful slitting of bags in the lower part of the
bowl to allow dust free discharge of flour as far as
possible.
- Use of Temporary bowl covers to minimize
openings through which flour may escape.
BOWL LIFT & BOWL GUARD
The bowl cradle and guard are electrically
interlocked so that the machine will only operate
with the bowl cradle in the raised position. In
addition to this, the bowl guard must be placed into
position by aligning the upside-down V cut into the
safety guard with the small raised portion on the lip
of the bowl.
Only once the bowl is raised and the guard
locked will the machine operate, thus ensuring total
user safety at all times.
Once the guard has been opened or the bowl
lowered, the machine can only be restarted by
pressing the start button. During the mixing process
additional ingredients can be added by means of the
chute located on the right hand side of the bowl
guard.
TOOL SELECTION
The beater, whisk and spiral dough hook are
meant for the work implied by their names.
Do not use the beater for dough making or the
whisk for anything other than whisking, aerating or
mixing light mixtures.
Table 1 shows the typical uses for each tool.
Beater: Firm mixes such as light
pastry, cakes biscuits, icings
fillings and mashed vegetables.
Spiral Dough Hook: Heavy mixes
such as dough, pie pastry and
sausage meat.
Whisk: Light mixes such as
whipped cream, mayonnaise, egg
whites, pancakes and soufflés.
Pastry knife
FITTING THE BOWL
With the bowl
cradle lowered, place
the chosen mixing tool
in the bowl and
position the bowl on
the cradle. There are
three location points
for the bowl:
(a) The locking pin at the rear of the bowl should
locate in the hole of the cradle.
(b) The two weld clips in the bowl handles must
engage on the locating pins located on
the cradle.
(c) Latching the bowl locking. Ensure that the bowl
is seated correctly on the cradle before securing the
bowl locking latches prior to use.
Table 1
5
FITTING THE MIXING TOOL
Slide the bayonet fitting of
the tool onto the drive shaft and
twist clockwise to secure it in
position.
To remove the mixing tool,
slide the tool up the shaft slightly
and twist counter clockwise.
Please see figure 3.
SPEED SELECTION
Before changing speeds, the mixer must
always be stopped. The necessary speed can then be
selected before restarting the machine by pressing
the red start button.
The speed selected depends largely on the
quantity and consistency of the product. It is
recommended that mixing is always started at the
lowest speed and progressively increased to the
desired speed. In an emergency situation always use
the red emergency stop button to stop the machine.
Table 2 shows the recommended speeds for the
range of tools.
Recommended Speed
1st gear 2nd gear 3rd gear
Whisk
Beater
Hook
CAPACITY
The following table lists the recommended
capacities of finished weights of regular mixes.
Although the machine may be capable of mixing
larger quantities, it will lead to excessive and
premature wear and possible failure. Overloading
also results in lengthy processes and unsatisfactory
results.
Product
Maximum
Regular Mix
Whip
Beater
Spiral
Hook
Mashed potato
1,8 Kg
* *
Pie pastry
1,8 Kg
*
Cookies
-
*
Sponge cake
-
* *
Pound cake
-
*
Marshmallow
-
*
Fondant icing
1.3 Kg
*
Whipping cream
2 lit.
*
Egg whites
0.35 lit.
*
Mayonnaise
-
*
Batter
-
* *
Pasta, Egg noodle
900 g
*
Brioche (kg flour)
-
*
Raised Donut dough
(65% moisture content)
1 Kg
*
Heavy bread dough
(55% moisture content)
1.25 Kg
*
Pizza dough
(50% moisture content)
1.25 Kg
*
Pizza dough
(40% moisture content)
1 Kg
*
1. Recommended weight for a finished mix unless
otherwise stated.
2. Water content e.g. 25# flour / 12.5# water = 50%
moisture.
3. For pizza dough with lower moisture content, please
consult SMAKY
4. For higher gluten flour reduce dough batch by 25%.
Note: After cleaning,
please wipe the shaft with
Vaseline or oil for better
lubrication and preventing
rust.
Table 2
Table 3
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