Wilfa PROBAKER TIMER Instructions page 14

SPIRAL HOOK
EN
RECOMMENDED FOR:
• Yeasted doughs
• Shortcrust pastry
• Pasta dough
MAXIMUM CAPACITIES
Regular dough
Semi-dry dough
Dry dough
Pasta dough
*Liquid%: Liquid to flour ratio. Calculated by using "Bakers Percentage".
The maximum capacities and recommended times are based on kneading dough with
regular all-purpose flour and cold water until gluten is fully developed.
AUTOMATIC OVERLOAD PROTECTION SYSTEM
The unit is equipped with an automatic overload protection system that
monitors the motor loading continuously. In case of overload due to too heavy
kneading the machine will automatically stop and the speed indicator will
start blinking to indicate overload. Reset the machine by setting speed to 0%.
Repeated triggering of the overload protection might cause rapid wear on the
unit and the following measures should be considered if the motor overload
protection is triggered:
1. Add more liquid. This will make the dough easier to knead.
2. Split dough into two pieces and knead half the dough at a time.
3. Run machine at a lower speed setting.
Note: Probaker is also equipped with a thermal motor protection. Repeated
triggering of the automatic overload protection system or use in elevated room
temperatures might trigger the thermal protection. Let the machine cool down
for 30 minutes if the machine will not start.
CLEANING
Clean the spiral hook with warm soapy water or by dishwasher.
INSTRUCTION MANUAL · PROBAKER TIMER
Maximum Liquid Content
Flour (liquid %*)
3 kg 2.0 L (67%)
1.5 kg 0.9 L (60%)
0.8 kg 0.44 L (55%)
0.5 kg 0.3 kg eggs
14
Recommended Recommended
Time
5 - 8 min 50 - 100%
5 - 8 min 30 - 70%
5 - 8 min 20 - 50%
1 - 4 min 10 - 30%
Speed