With baked produce being one of Britain’s favourite desserts, don’t get caught short with a faulty mixer. Use these simple maintenance tips to keep your kitchen in full working order.
Servicing a mixer is similar to a car: it depends on usage and specification. The more a mixer is used, the more often it needs to be serviced. We at Alliance recommend that commercial floor standing mixers should be properly serviced at least once a year, preferably every 6 months to ensure the motor is running efficiently and all electrical parts are clear of water and ware. Another reason for the regularity of commercial equipment services is that fixing such items can be time consuming and problematic. As such, servicing should be conducted at least once every 6 months, with some models having cause for every 4 months. This allows kitchens to monitor machines and catch any faults before they become a larger issue.
When it comes to replacing mixers however, numerous considerations need to be considered. How old is the piece of equipment? What is the cost to run? What new technologies are available? Which brands offer superior products, such as Vollrath’s new line of mixers? Replacing equipment is easy when items are broken beyond repair, but it is not economical to operate machinery to the point of breakage. All equipment (not just mixers) should be reviewed annually and assessed internally to plan and examine an appliance’s life cycle (in conjunction with servicing notes).
To ensure you get the best out of your mixer, follow these three practice to keep your mixer in tip top condition:
1. Look after the Ace of Spades
The motorhead is a critical component of the mixer and should be cleaned every day, if not after every use. When mixers are exposed to commercial grade use, this can take its toll on the motorhead. If cleaning is foregone, then dirt, dust and food particles can get trapped and lodged all around the area, leading to uneven ware. Degradation like this can cause further issues such as the part becoming loose and the mixer no longer providing a smooth rotation. To prevent these problems from arising, clean this area thoroughly, being sure to remove not only larger residue but also any liquid or wet substances.
2. Swab the port side
The ventilation ports are crucial to stopping the motor overheating. Flour dust is notorious for settling in these areas and due to their fine composition, removal can be tricky. Naturally, for a job as intricate as this, we would recommend utilising a brush. The bristles allow you to efficiently remove such molecules with precision without damaging the ventilation system. Keeping this section of your mixer clear is very important.
3. Where would a workman be without his tools?
Mixers have a variety of different attachments, including paddles, dough hooks, whisks and more. It is essential these are cleaned after every use to avert dirt build up and residue erosion. It’s in a baker’s interest to keep these clean as replacements can be costly, but the impact of attachments that need replacing can be even more so. Damaged tools can make mixing more difficult and take longer, meaning that product turnover time is impacted, thus ultimately effecting a bakery’s bottom line.
Following these three practices can help increase the service life of your mixer reducing your long term maintenance and up keep costs. For further advice on catering equipment maintenance and product choice, contact our capital equipment team on 0844 844 4300, equally check out our wide offering on Alliance Online.
