Audience: In-store team members and shift leads
Applies to: Floor/bench planetary mixers (e.g., 20–60 qt), dough mixing operations
Goal: Safely restore operation, protect product quality, and document the incident.
1) Stop & make it safe
Hit STOP and unplug if you smell burning, see smoke, or hear grinding.
Keep hands/tools away from moving parts; never bypass bowl guard/interlocks.
If dough is mid-batch, label the bowl (“HOLD – mixer issue, time/date, initials”) and follow product disposition per store SOP.
2) Quick checks (2–5 minutes)
Power / outlet: Confirm firmly plugged in; try another known-good outlet. Check GFCI/breaker at panel.
Emergency stop / reset: Twist/pull to release if equipped; some models won’t start until reset.
Bowl lift & guard: Bowl must be locked up; guard fully closed. Interlocks prevent start if not engaged.
Timer / mode: Set to Manual/Continuous (not “0” on timer).
Speed selector: Mixer should start on Speed 1 only; set to 1 before pressing START.
Overload/thermal trip: If motor overheated, allow 15–20 minutes cool-down; try again on Speed 1 with empty bowl.
Attachment binding: Remove hook/paddle; check for bent shaft or attachment rubbing the bowl.
Bowl/Hook size: Match correct hook & bowl size for the model (mismatch can stall motor).
If still not starting or it trips again, move to Section 3.
3) Stabilize operations (workarounds)
Split the batch: Mix half-size dough batches by hand in the prep sink with a sanitized dough tub and paddle per manual mixing SOP (if approved).
Stagger production: Prioritize today’s demand; stage dough per dough management chart; adjust proofing windows.
Coordinate with nearby store or commissary if applicable for dough pickup.
Log all deviations on the Dough Management/Incident Log.
4) Create a maintenance ticket (and notify)
Submit a ticket via [your maintenance portal/app] and notify: MOD → GM/Owner → Approved Service Vendor (if direct calls allowed).
Include in ticket:
Store #, contact name/phone
Asset tag, make/model, serial #
What happened (won’t start / trips breaker / abnormal noise/smell)
Steps already tried (power, guard, timer, speed, cooldown)
Batch size & dough formula (flour weight/hydration if known)
Photos: data plate, control panel, bowl guard, attachment, breaker panel (if tripped)
Any prior issues/service history
Target response:
Critical (down): Same day if possible
High (intermittent trips): Next business day
5) Common root causes & quick indicators
Interlock not engaged: Guard slightly open; bowl not fully locked. Symptom: dead start, no click.
Speed/start sequence error: Starting on Speed 2/3. Symptom: immediate stall/trip.
Overload/oversized batch: Too much dough or too low hydration. Symptom: warms up, stalls mid-mix.
Thermal overload: Long duty cycle with no cooldown. Symptom: runs, then stops; restarts after cooling.
Dirty/loose contacts or worn brushes (if applicable): Symptom: intermittent power, sparking, hot smell.
Attachment/bowl contact: Bent hook scraping bowl. Symptom: metallic scraping, vibration.
Electrical supply issue: Weak circuit or shared high-load appliance. Symptom: breaker trips when starting.
6) Food safety & quality notes
If a batch sat unrefrigerated beyond store SOP limits, discard and log as waste (reason: “equipment down”).
Avoid adding excessive flour/water to “force” a stalled mix—this creates inconsistent dough and bake-at-home quality issues.
Keep the next batches within approved weight/hydration and Speed 1 until gluten development begins.
7) After repair / return to service
Clean & sanitize guard, bowl, hook, and column per daily cleaning SOP.
Test run empty on Speed 1 for 60 seconds; listen for rubbing or grind.
Calibrate batch size: Start with a half-batch, verify smooth operation, then scale to standard batch.
Document final outcome in the ticket and close out Incident Log with service report attached.
FAQs
Q: Can we start a mix on Speed 2 to save time?
A: No. Always start on Speed 1. Higher speeds at startup can stall the motor and trip protection.
Q: The mixer stopped mid-batch but the panel is lit. What now?
A: Likely thermal overload. Let it cool 15–20 min, remove some dough (reduce load), then retry on Speed 1.
Q: Can we bypass the bowl guard to finish the rush?
A: Never. Bypassing safety interlocks is prohibited. Use workarounds in Section 3.
Preventive care (add to weekly/monthly checklists)
Weekly: Wipe down vents; inspect cord/plug; check guard closes smoothly; verify bowl locks without play.
Monthly: Inspect hook/paddle for bends; check set-screws; look for carbon dust (brush wear, if applicable).
Quarterly: Vendor coil/vent clean, safety interlock inspection, lubrication checks per manual.
Pocket Checklist (printable)
☐ Stop/Unplug if smoke/smell/grinding
☐ Check outlet/GFCI/breaker
☐ Bowl up & locked; guard closed
☐ Timer to Manual; Speed 1; reset E-stop
☐ Cool 15–20 min; retry empty
☐ Remove binding attachment; verify fit
☐ Log incident; submit maintenance ticket
☐ Use half-batches/hand-mix SOP; coordinate dough
☐ Sanitize; test run; close logs after repair
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