Cleaning And Hygiene; Fault Finding - Electrolux PSR 45 Instruction Manual

3. SPEED SELECTION
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• These "spiral" kneaders have two tool rotation speeds and a
single bowl rotation speed in normal or inverse direction.
SPEEDS rpm
STIRRING
KNEADING
3. KNEADING CONDITIONS
4
These depend on:
a) The duration of kneading
- A spiral kneader kneads faster than a fork kneader because
of the higher rotation speed.
- Stirring and kneading times are associated with the recipes
being made. In kneading mode, 6 to 10 minutes according
to dough type.
b)Temperature of liquids
- Increasing the kneading time increases the temperature of
the dough (c. 1°C/minute for these kneaders).
- The temperature of fluids is calculated according to the
temperature of the dough at the end of kneading taking into
account the temperatures of the bakery and flour according
to the formula:
T Base = T Flour + T Air + T Water

Cleaning and hygiene

4. FIRST USE
1
• It is recommended that the interior of the bowl, the tool and
the central bar should be cleaned using a sponge soaked in
water and a de-greasing product.
4. AT THE END OF USE
2
- Scrape the inside of the bowl to remove crusts. Avoid using
a metal scraper which may scratch the bowl.
- Clean the bowl, the tool and the frame using a damp sponge
containing some disinfectant detergent.
Never use abrasive detergents on the painted parts.
4. REGULARLY (at least once a month)
3
- Clean the outside of the machine using a non-abrasive
detergent.
- If necessary unblock the ventilation holes on the motor
compartment.
- Regularly oil the axes of the safety guard pivot.
- Clean under the frame. To do this, move the kneader on its
castors having first retracted the jacks and un-plugged the
machine.

Fault finding

5. THE MACHINE WILL NOT START
1
• Check that:
- The kneader is plugged in.
- There is a power supply to the mains plug.
- The isolator switch is in the START position I.
- The safety guard is down.
- The mechanical timer (manual cycle kneaders) is in timed or
continuous operation mode.
PSR GB 10/99
TOOL BOWL
100 14
200 14
• Always start stirring at slow speed for at least 2 minutes, to
avoid the emission of clouds of flour.
• When the mix is homogenised, change to fast speed for
kneading (manual cycle ).
Never introduce hard items into the rotating bowl.
Example:
- If the temperature of the dough needs to be 23°C, this is
equivalent to saying that the temperature of each of the
components of the dough (water, air, flour) is at 23°C at that
moment. Or by adding these 3 temperatures: 69°C.
- If kneading lasts 7 minutes, heating will be between 6 and
7°C.
- Therefore a base temperature is needed of:
69°C – 7°C = 62°C.
- If the temperatures of the flour and the bakery are 20°C, the
liquid temperature will be:
62°C – (20°C + 20°C) = 22°C
Before any cleaning or maintenance operation, cut off
electrical power using the main isolator switch.
- Rinse and carefully wipe the bowl and the tool.
- If necessary clean dust off the outside of the machine using
a brush or vacuum.
- Never wash the machine with a water jet or clean it
under pressure.
- Do not leave the door of the electrical control box open.
- The electronic timers (automatic cycle kneaders) display a
cycle time when the selector is in AUTO mode.
- The transformer fuses located in the electrical controls box
are in good condition (spare fuses are located in the control
box).
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