Question and answer

The fact that the meat grinder is heated after 15-20 minutes of operation is a completely normal process. This does not mean that your equipment requires the intervention of a specialist service center. You are doing everything right. The meat grinder is heated after continuous continuous operation because the industrial meat grinder has a cast aluminum body, which usually does not have a ventilation system. If you want your meat grinder to serve you longer, then it is worth observing the operating rules, which advises you to interrupt work for 10-15 minutes when heating the meat grinder. This time will be quite enough for the equipment to cool down and continue to work further.

There is no single answer to the question about the performance of the Quamar T2 milk mixer. The fact is that the amount of a glass of milk drinks prepared per hour of mixer operation varies depending on the cocktail recipe. It usually takes 1 to 3 minutes to prepare one serving. The main requirement is for milk. This main ingredient of a milkshake should be at least 2.5% in fat content and frozen in temperature to the state of “melting snow”.

Many beginning entrepreneurs and housewives, when buying a dough mixer, think that the rules for operating this equipment are limited by technical instructions. However, in addition to which button you need to press and how long to allow the dough mixer to work continuously, there are several more rules regarding the direct purpose of the technique - preparing the dough. In order to get the dough of the highest quality, homogeneous and without lumps, and at the same time to prevent equipment breakdown, you must follow the order of adding the ingredients. First, water is poured into the bowl, then flour is added (this eliminates the ingress of flour into the space between the bottom of the bowl and the hook), and then the rest of the ingredients are provided for by the recipe for each specific product.

The automatic slicer for cutting cheese, meat, sausages or vegetables differs from its semi-automatic counterpart in ease of use and price. If slicing is not a core area of ​​your business, you have to cut products quite rarely (a small cafe, a fast food point or a sausage department in a supermarket), and you want to save money above convenience considerations, then you should stop at a semi-automatic slicer model. In such models, the cut product is advanced into the cutting zone manually, by the effort of the slicer operator, while in automatic slicers this work is performed by the carriage provided by the design.

When loading the kneader, you always need to consider the size of its bowl. The load of the dough mixer should not be lower than the established minimum 1/3 of the volume (for full mixing of the ingredients and get a quality dough) and not exceed 2/3 (when kneading the dough increases in volume, so you need to leave a margin of space). For example, for a Pizza Group IFM10 mixer operator with a bowl volume of 10 liters of dough, you need to load at least 3 kg and not more than 7.