The entire cycle is controlled by the small computer. The typical result is from five to eight batches per hour. Computer utilization reduces active operator time to merely changing bowls, and re-starting the next batch. Some cake products can be pumped from the bottom of the bowl directly into the depositor. Cookie doughs and cake batters that do not pump easily are delivered by dumping systems into the depositor hopper, or reservoir, both of which are automatically controlled.
All bowls have bottom discharge valves for cleaning.
With installation of the optional Self Washing System the entire mix system can be cleaned in-place. Labor and cleaning time is vastly reduced. Pressurized Bowl Mixing is a method of maintaining a constant amount of air in the batter. With the Mixing System the bowl is sealed at the top. At the end of the cycle, the air pressure in the bowl is released which causes the bubbles to expand to about twice their previous size.