Dos & Don’ts of Commercial Mixers

Remember these safety tips when operating a commercial foodservice mixer.

• Make sure mixer bowl is firmly in place
• Attach proper paddle or whip securely
• Place ingredients into mixer bowl
• Close Guard Net
• Raise bowl by turning the lever on the right side of the mixer. Do this while pushing and holding black start button
• Always start mixer at lowest speed, working your way up to desired speed. Set speed ,1-4, by moving the lever labeled “clutch”.
• Set timer, numbers on the timer correspond to minutes
• Keep hands and body away from mixer while it is mixing
• When done return speed to one and turn lever to off position when done
• Place product into clean container
• Lower mixer bowl, remove paddle/whip, and mixing bowl for cleaning
• Clean exterior of machine and guard net with damp cloth and sanitizer

• Don’t add any product to mixer, while mixing. Bring mixer to a stop by pushing red stop button before adding anything to avoid spills and bodily injuries
• Don’t leave Guard Net open while mixer is in operation
• Don’t put clothing, utensils or body into moving mixer. Even a slow-moving mixer can severely injure finger or hand

Source: Hobart Planetary Mixer Training and Safety


Curtis Price

Sales Manager at Curtis Restaurant Supply. Curtis loves connecting with customers. Whether it's in the kitchen or on the golf course, he makes sure they have the tools they need to make their business a success.

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