Metos KODIAK CR30, Operating Manual

4

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t

eChniCal

data

:

Gross weight

Net weight

kW

Volts

Amps

Variable speed, tool

145 kg

115 kg

1.2 kW

230V

10A

64 – 353 rpm

C

ommissioninG

:

Bowl, tools and safety guard should be cleaned before use – see section on 

Cleaning, page 9.

The bowl arms should be at the correct height above the floor before the machine is taken into use – see 

Adjustments,

page 6

.

r

eCommended

Use

of

the

maChine

:

The machine is designed for the manufacture of products that do not trigger any reactions or release sub-

stances that may be harmful to the user when in use.
The machine must not be used in an explosive atmosphere.
The mixer must only be operated by staff who have been trained in the use of the machine according to these 

instructions. Users must be over 14 years of age.

The mixer is designed for commercial use in kitchens, catering outlets and bakeries. 

The machine may only be used as specified in this manual.

Unless the change is recommended by the manufacturer, modifying the machine is prohibited.

If the machine is fitted with an attachment drive, only accessories produced or recommended by A/S Wodschow & Co should 

be attached. 

m

ax

. 

CapaCity

of

the

maChine

:

AR = absorption ratio (%AR) 

(liquid as % of dry matter)

E.g.

 a basic recipe includes 1 kg dry matter and 0.6 kg liquid:

 this gives 

AR

   =   

0.6 kg x 100

   =   60% 

1 kg

If, for example, the maximum capacity of the mixer is required, the 

calculated AR = 60% is used to determine the amount of dry matter 

and liquid in the dough:

Maximum capacity of the machine = 13 kg for dough with AR = 60% 

Now the weight of the dry matter in this dough is calculated as follows:

Dry matter =

 max. capacity x 100  =  13 kg x 100  =  8.125

 kg 

AR + 100              60 + 100 

Weight of liquid   =  

 13 kg - 8.125 kg

    =   4.875 kg

Capacity per mix

Tool

KODIAK

Egg white

Whip

3.0 l

Mayonnaise

Whip

20 l

Yeast dough (60% AR)

Hook

13 kg

Meatball mix

Beater

20 kg

Local variations in the quality of the raw materials may affect 

water absorption, volume, baking characteristics etc., and 

hence capacity.