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AEF025SP

AEF025SP
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BAKING EQUIPMENT SPECIALISTS www.doyon.qc.ca • www.nu-vu.com AEF SERIES SPIRAL MIXERS Doyon spiral mixers are engineered to ensure the finest and most reliable machine you can own. The secret lies in the synchronized rotation of the hook with the bowl, the bow high center mid-post, as well as the design of the hook. This only one of its kind spiral mixer will mix ingredients like no other yielding better dough oxygenation and better dough development. They feature a 2 speed digital control that assures superior precision to the operator. It will significantly reduce your mixing time and keep your dough at a cooler temperature. They are ideal to mix from stiff bagel dough to gentle french dough. STANDARD FEATURES • Simple to use digital control • 9 programmable speed and time settings • 2 speeds for higher efficiency • Digital display of mixing time • Unique stainless steel bowl with high center that eliminates dough feeder post • Prevents dough overheating for longer yeast viability and better gluten development • Spiral hook designed for maximum efficiency • 2 powerful independent heavy duty motors, one for the bowl and one for the hook (except AEF015SP & AEF025SP) • Drain for bowl cleaning • See through safety bowl • afety guard, bowl and mixing tool are S stainless steel • Even the smallest batches can be made in our large spiral mixer (see chart on the back) • Non-slipping belt, provides durability for tough mixes • Heavy duty frame with lead-free enamel coating for easy cleaning • Mounted on casters for greater mobility • Quick locking device to secure mixer in place when mixing • Motor overload protection • 2 year parts 1 year labor limited warranty OPTIONS • Stainless steel construction (suffix I) • Integrated water meter (for models AEF050 and higher • Hub attachment located on side of the mixer (uses BTF accessories) • Jog and reverse mode (on AEF035 and higher only) • Paddle • Bowl scraper • CE listed upon request Experience our top-of-the-line mixers today! BAKING EQUIPMENT SPECIALISTS www.doyon.qc.ca • www.nu-vu.com 5600 13th Street • Menominee, MI 49858 USA Phone: 906-863-4401 Toll Free: 1-800-338-9886 Fax: 906-863-5889

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Electrical System Amps Phases Hz Crated Weight RECOMMENDED MAXIMUM FOR SPIRAL MIXERS Recommended maximum: Capacities based on 70°F (21°C) water and 12% flour moisture SPIRAL MIXERS Maximum weight of finish product Dough, Heavy Bread 55% AR Dough, Bread or Rolls 60% AR Dough, Whole Wheat 70% AR Dough, Thin Pizza 40% AR Dough, Thick Pizza 60% AR n/r - Not recommended NOTE: Attachment hub should not be used while mixing NOTE: To know the absorption ratio of your recipe, use the following formula. % AR = Water Weight (lb) Divided by Flour Weight (lb) 1 CANADIAN gallon of water = 10 lb/4.54kg 1...

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