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.
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 SPAR 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.
FITTING THE MIXING TOOL Slide the bayonet fitting of the tool onto the PLANETARY SHAFT and twist clockwise to secure it in position. To remove the mixing tool, slides the tool up the PLANETARY SHAFT slightly and twist counter clockwise. Please see figure 3. Note: After cleaning, please wipe the shaft with Vaseline or oil for better lubrication and preventing rust.
MAINTENANCE Regular maintenance is necessary on all machines if they are to remain in good working order. It is strongly recommended that this be carried out by trained technicians from a SPAR appointed distributor. GEARBOX LUBRICANT Please refill the lubricant inside the gearbox every 5 years. We recommended that this servicing or maintenance work must be carried out by trained technicians from a SPAR appointed distributor.
> GUARANTEE ^ W Z ^ W Z ^ W Z & FAULT FINDING POSSIBLE REASON AND ACTION FAULT CHECK REQUIRED Check plug socket Mixer not plugged into a live socket or not switched on Check wiring in plug Plug incorrectly wired – rewire correctly Check fuse in plug Possible faulty fuse –...
Page 10
& * NOTE: The mixer capacity depends on the moisture content of the dough. When mixing dough (pizza, bread, or bagel) check your AR%! %AR (% Absorption Ratio) = Water weight divided by flour weight. For higher gluten flour reduce dough batch by 25%. Maximum Mixing Time - 7 Minutes If high gluten flour is used, reduce the batch size by 10%.
QUALITY CONTROL SPAR uses state of the art CNC machines to cut all body castings and mill all gears and shafts. Samples from each batch are evaluated to exacting standards by a computerized Italian MPM 3-dimensional analyzer.
Need help?
Do you have a question about the SP-800A and is the answer not in the manual?
Questions and answers
размер сальника вала