Globe SP8 - Manual (Page 7)

Page 8
Operating Instructions
2. Place the bowl guard on top of the bowl and align the arrow on the bowl guard
with the notch on the rim of the bowl (see fi g 8-1).
3. Secure the bowl guard by squeezing both metal clamps while pressing down on
the bowl guard (see fi g 8-2).
4. Lift completely up on the bowl lift lever until the bowl locks into position
(see
fi g 8-3).
NOTE: The mixer will not start if the bowl is in the lowered position.
NOTE: The time display should be illuminated. If it is not illuminated press the
stop
button.
5. Set the timer for the appropriate mixing time by pressing the up arrow.
6. Select the appropriate speed setting by lifting or lowering the speed control lever.
Three fi xed speeds are available for use: fi rst (1), second (2), and third (3).
Recommended speeds while mixing:
Gear Speed Product Type/Ingredient
1 (low) Heavy: mixing pizza, bread, pasta and donut doughs, waffl e/cake
batter, mashing potatoes
2 (medium) Medium: 2nd stage of mixing for donut dough, etc.
3 (high) Light: whipping cream, egg whites, meringue
IMPORTANT: When mixing product always follow the recommended agitator and
speed setting according to the capacity chart located on page 12 of this manual.
7. Press the green start button located on the middle of the control panel.
Always STOP the mixer BEFORE changing speeds! Failure to do so may
damage the gears or other parts and WILL void the warranty!
8. To change the speed while mixing
a. press the red stop button twice
b. change the speed by raising or lowering the speed control lever
c. press the green start button to restart the mixer.
NOTE: If the mixer shuts off during operation reduce the batch size.
NOTE: The mixer is equipped with a motor overload protection. If the mixer shuts off during operation press
the stop button and reduce the batch size, then press the overload reset button located on the back of
the mixer base.
NOTE: Reduce batch size by 10% if chilled fl our, water below 70
°F, or ice is being used in the mix.
Fig. 8-1
Fig. 8-2
Fig. 8-3