Dough Mixer Usage Methods
Preparation and Loading: Before use, clean the dough mixer thoroughly. Add flour and water without exceeding the maximum capacity to avoid damaging the machine. If a large quantity of dough is needed, divide it into 2 or more batches for mixing. After adding flour and water, close the safety cover before connecting power.
Mixing Direction: During mixing, use both forward and reverse directions to ensure the dough is mixed evenly and uniformly throughout.
Safety During Intervention: If mixing is uneven or foreign objects fall into the bowl, and manual adjustment or dough removal is necessary, always disconnect power and stop the machine first before reaching in.
Post-Operation: After mixing is complete, turn off power, wait for the machine to stop, then remove the dough. Clean all residues thoroughly after each use. Small amounts of dough scraps may be left in the bowl on regular working days, but complete cleaning is mandatory on weekends and holidays.
Important Restrictions: Do not ferment dough inside the mixer, as this can corrode the equipment and contaminate subsequent batches.
Electrical Safety: If electrical leakage or other faults are discovered, immediately cut power, stop the machine, and call an electrician for repairs. Never attempt to repair electrical issues yourself.
Dough Mixer Safety Operating Procedures
Pre-Startup Inspection: Before starting the mixer, carefully inspect the equipment condition and electrical circuit status. Only operate after confirming everything is in proper working order.
Reverse Operation Limit: Reverse rotation time should not be excessively long. After the bowl tilts to the proper position, use a blade to cut the dough. When switching between forward and reverse, hands must be kept away from the mixing bowl.
Hand Safety Rule: Operators must never place hands into the mixing bowl while the machine is running.
Daily Lubrication: Operators should add lubricating oil to the oiling points daily. Maintain daily cleaning to keep the mixer hygienic. Change the gear oil every three months.
Designated Operator: Each dough mixer should have a designated person responsible for its management. Before maintenance or cleaning residual dough after mixing, first verify that power is disconnected.
Abnormal Operation Response: If abnormal equipment operation is detected, immediately turn off power and notify the maintenance department for inspection and repair.
