Specifications

HYGIENE
The equipment must be clean at all stages of
production.
It is vital to clean the power mixer thoroughly
between each job using a detergent or disinfectant
USES &
EXAMPLES
The mixer function makes it possible to carry out all
types of processing in the minimum of time, while
the whisk function enables you to whisk and mix
the preparation. We thus recommend that you
supervise all food preparations carefully in order to
obtain the best results.
- As you push the whisk into the whisk holder drive
shaft , rotate it slightly in order to slot the drive
lugs into the notches of the drive shaft ,
thereby locking the whisk into place inside the
shaft.
- To check that the whisk is properly fixed inside the
shaft , gently tug the metal wires.
- Repeat this procedure with the second whisk. If
you cannot push it in properly, remove it, rotate it
90° and start again.
Removing the whisks from the whisk holder
Pull the ejector
in direction to the
arrow, gripping the
ejector in one hand
and the holder
in the other.
Removing the ejector
- Hold the whisk by
the wires in one
hand.
- With the other
hand, pull the ejec-
tor in the direc-
tion of the arrow
(see figure).
A
B
B
A
C
C
D
C
As a precaution, always unplug your appliance
before cleaning it (risk of electrocution).
A TTENTION
19
A
B
B
A
The foot, the blades and the whisks can be
entirely dismantled, (Robot-Coupe’s exclusive
patented system), thereby ensuring easy
cleaning, perfect hygiene and simple
maintenance.
• N.B. NEVER USE PURE BLEACH
- Dilute the detergent/disinfectant following the ma-
nufacturer’s instructions on the label.
- Scrub well if necessary.
- Leave the disinfectant/detergent to take effect if
necessary.
-Rinse thoroughly.
-Dry properly using a clean cloth.
CLEANING
After using the power mixer in a hot preparation,
cool the bottom of the foot in cold water before
dismantling the bell from the foot.
After completion of preparation, clean immediately
to prevent food from sticking to surfaces.
• MOTOR UNIT
Never put the motor unit and its handle in water,
clean them with a damp cloth or a sponge.
• FOOT AND BELL
It is possible to proceed in two ways:
• Simple cleaning procedure
- Place the foot and bell into a suitable container
with water and switch on for a few seconds to
clean the bell and the foot.
- After unplugging the appliance – essential –,
making sure that no water finds its way into the foot,
detach the bell from the foot to avoid a build-up
of condensation.
• Complete cleaning procedure
- Unplug the power mixer.
- Rinse the bell under the tap.
CATERING AND RESTAURANT WORK
Blade Function
• Soups
• Vegetable purees : carrots, spinach, celery, turnips,
French beans, etc.
• Mousses : vegetable, fish
•Fruit compotes
• Sauces : green, rouille, remoulade, cream emulsions,
tomato or parsley
•Bisques : langoustines and shellfish
• Pancake batter
Whisk function
• Mashed potatoes (fresh or instant).
• Pancake batter
• Mayonnaise
• Beaten egg whites
• Chocolate mousse
• Butter sauces
• Whipped cream
• Smooth fromage frais
• Mashed potato (fresh or instant)
•Mixing : making ointments, creams, paste…, emulsions.
CHEMICAL & PHARMACEUTICAL
LABORATORY WORK