Karma PMA1040 Owner's manual

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Installation, Operation and Care of
PMA1040 MIXER
+ SAVE THESE INSTRUCTIONS +
GENERAL
Our 40 Liter planetary Mixers are a highly-reliable machine that lets you
handle even the most demanding of professional food applications with
ease. Its advance design makes it ideal for mixing every type of dough, as
well as for use in preparing eggs, cream, mayonnaise, and other food
products. All they are specially designed for extra heavy-duty work in
preparing all kinds of pizza and bagel dough.
Equipped with 3 speeds and various style attachments, which can be
selected to obtain the best results offered. The attachments are made of
alloy aluminum and meet all hygiene demands. This model is designed
with a powerful 1.5 HP motor and powerful 100% gear drive. If you
maintain your equipment as instructed you can expect countless years of
service with the best results available.
INSTALLATION
UNPACKING
Immediately before unpacking the mixer, check it for possible shipping
damage. If you find the packaging material or the machine is damaged
before unpacking, contact the carrier within 3 days of delivery.
Prior to installation, test the electrical service to assure it agree with the
specifications on the machine data plate located on the backside of the
pedestal.

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INSTALLATION DIAGRAM (inch)
LOCATION
Place the Mixer in a convenient location, and allow working space on the
bowl lift side. All maintenance can be handled from this side, the top and
the front. Set the mixer level and use shims if the floor is uneven. The
machined edge on the top of the transmission case makes an excellent
surface for leveling.
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ELECTRICAL CONNECTIONS (Cord Connected Mixers)
Before making the electrical connections, read the specifications on
the nameplate to make sure that they agree with those of your electric
service.
Electrical connections should be made by qualified workmen, who
will observe all applicable Safety Codes and the National Electrical
Code.
Be sure the planetary runs in the direction shown by the arrow in the
planetary head. Reverse direction is forbidden.
To start motor, push ON button. The speed selector handle must be at
one of the numbers indicating a speed, not at an intermediate position.
BE SURE TO CHECK MIXING
ROTATION WHEN ELECTRICAL
CONNECTS ARE IN PLACE FOR ALL
THREE (3) PHASE RIGGING.
SPECIFICATIONS
Bowl Capacity Weight
(lbs.)
Electrical H. P. Speed Range
(RMP)
40 Qt 440 220-60-1 1.5 152-313-573
40 Qt 440 220-50-1 1.5 127-261-478

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WIRING DIAGRAM
SINGLE PHASE TIMER &
A
2
14
MC
L1 L2
13
1
3
2
TIMER
1
S
W
1
2
2
START
STOP
13
14
21
22
MOTO
R
51342
HEATE
R
ELEMENT
CAPACITOR
GOVERNOR
W
HITE
BLACK
BLUE
BLACK
WHITE
RED
BLUE
BLUE
BLACK
BLUE
Y
ELLOW
Y
ELLO
W
Y
ELLOW
Y
ELLOW
Y
ELLOW
Y
ELLOW
Y
ELLOW
Y
ELLOW
Y
ELLO
W
R
T
U
W
4
L.S
GUAR
D

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OPERATION
WARNING:
KEEP HANDS, CLOTHING AND UTENSILS OUT OF BOWL
WHILE IN OPERATION.
KEEP RIGID OR ICE-UP OBJECT AWAY FORM BOWL AND
HUB ATTACHMENTS WHEN IN OPERATION.
All models are
furnished with two
button-switches,
which control
power to the mixer.
The TIMER (if
equipped) is used
in conjunction with
ON-OFF switch
for timed mixing
operations and will
stop the mixer
when the desired
time has elapsed.
The GEARSHIFT
LEVER is used to change speeds. Always stop the mixer before changing
speeds. To change speeds, turn the switch OFF, move the gear shift lever
to the desired speed, and turn the switch back ON.
Speed 1 (low) - This speed is for heavy mixtures such as bread dough,
heavy batters, and potatoes.
Speed 2 (medium) - This speed is for light dough which must rise
quickly, heavy batters, and some whipping operations.
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Speed 3 (high) - This speed is fast speed for light work such as
whipping cream, beating eggs, and mixing thin batters.
1 BOWL LIFT SLIDEWAY 2 BOWL LIFT HANDLE
3 GEAR SHIFT LEVER 4 DRIP RING
5 AGITATOR 6 BOWL
7 THUMB SCREW 8 HUB PLUG
9 SAFETY GUARD 10 BOWL CLAMP
11 BOWL SUPPORT
To install an agitator (No.5), the bowl (No.6) must be installed and fully
lowered by bowl lift handle (No.2). Place the agitator in the bowl, push it
up on the agitator shaft, and turn it clockwise to seat the shaft pin in the
slot of the agitator shank.
BOWL
New mixer’s bowl and agitators (beater, whip, and dough arm) should be
thoroughly washed with hot water and mild soap solution, rinsed with
either a mild soda or vinegar solution, and thoroughly rinsed with clean
6
1
2
5
4
3
9
11
10
8
7

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water BEFORE being put into service. This cleaning procedure should
also be followed for bowls and agitators before whipping egg whites with
or whole eggs.
The bowl must be installed before the agitator. To install the bowl, fully
lower the bowl support. Position the bowl so the alignment bracket on the
back of the bowl is in the bowl retainer and the alignment pins on the
front of the bowl support fit in the holes on the sides of the bowl.
DOUGH ARM:
It is frequently used for heavy bread dough, and preferable
to be use at low speed.
The moisture content of heavy dough is critical when
selecting proper mixing speed. You should never use 2nd
speed when mixing heavy dough with an Absorption
Ratio (AR) of 50% or less.
BEATER:
It is commonly used for thin batters, cake and mashing
potatoes, like stuffing and preferable to be used at middle
speed.
WHIP:
It is best for whipping cream and beating eggs and
preferable to be used at high speed.
ATTACHMENTS
To install an attachment, loosen the thumb screw (No.7) on the

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attachment hub and remove the plug (No. 8). Insert the attachment into
the attachment hub making certain that the square shank of the attachment
is in the square driver of the mixer. Secure the attachment by tightening
the thumb screw.
Move the gear shift lever to the desired speed and start the mixer to
operated the attachment.
The meat and food chopper attachment should be operated in second or
third speed. If material in the cylinder stalls the mixer, stop the mixer at
once. DO NOT attempt to restart the mixer in a lower speed - remove the
adjusting ring, knife, plate, and worm and clear the obstruction.
MAINTENANCE
NOTE : ALL MAINTENANCE WORK SHOULD BE DONE ONLY
AFTER UNIT HAS BEEN DISCONNECTED FROM ELECTRICAL
POWER AND GROUNDING.
CLEANING
Never use a metal or stiff brush to clean the mixer. Never
clean the mixer with a water hose or any fluid pressure.
The mixer should be thoroughly cleaned daily.
Bowls and agitators should be removed from the mixer and cleaned in
a link.
The DRIP RING or SAFETY GUARD should be inspected
periodically for moisture or lubricant dripping. Remove the cup and
wipe it with a soft cloth. A large flat blade screwdriver may be used to
remove the drip cup after remove the screw.
LUBRICATION
The transmission case is filled special grease that will last for several

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years. When grease is needed for replacement, it should be ordered
from our authorized service representative.
Planetary gears are already filled with enough lubricating grease. No
more grease is to be filled.
MIXING HEAVY DOUGH
The moisture content of heavy dough is a critical factor when selecting
proper mixing speed. You should never use 2nd speed when mixing heavy
dough with an Absorption Ratio (AR) of 50% or less.
To determine the Absorption Ratio (AR) of a product, the water weight
divide by the flour weight.
Example: Calculate the Absorption Ratio of a mixture containing 5 lbs. of
water and 10 lbs. of flour. 5 10 = 0.50 = 50 % = AR
PRODUCT TOOL CAPACITY
Egg Whites Whip 1-3/4 qt.
Mashed Potatoes Beater 30 lbs
Mayonnaise (Qts. Oil) Beater 13 qt.
Meringue (Qts. Water) Whip 1-1/2 qt.
Waffle/Pan cake Batter Beater 16 qts.
Whipped Cream Whip 9 qts.
Sheet Cake Batter Beater 40 lbs.
Cup Cake Beater 45 dz.
Layer Cake Beater 45 lbs.
Pound Cake Beater 40 lbs.
Sugar Cookie Beater 65 dz.
Bread or Roll Dough (Light/ Medium,
60% AR, ) Hook ** Water 15 lbs. Flour 25 lbs.
Bread or Roll Dough (Heavy, 55% AR,
) Hook ** Water 11 lbs. Flour 20 lbs.
Thin Pizza Dough, Pasta, Basic Egg Noodle
(40% AR, , 5 min. max. mix time) Hook * Water 6 lbs. Flour 15 lbs.

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Medium Pizza Dough (50% AR, ) Hook
* Water 11 lbs. Flour 20 lbs.
Thick Pizza Dough (60% AR, ) Hook
** Water 12 lbs. Flour 20 lbs.
Raised Donut Dough (65% AR) Hook
* Water 10 lbs. Flour 15 lbs.
Whole Wheat Dough ( 70% AR) Hook
** Water 17.5 lbs. Flour 25 lbs.
*1st speed only ** 1st speed & 2nd speed only
If high gluten flour is used, reduce above dough batch size by 10 %.