At approximately 3 pounds, the hook reduces stress on mixer arms during startup and shutdown cycles, lowering wear on bearings and seals. Technicians experience fewer service calls and procurement teams extend mixer service intervals.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the mixer and remove the bowl. Detach the Alfa International 20DS spiral dough hook and inspect for food residue. Wash with warm water and a mild detergent, scrubbing crevices with a soft brush. Rinse thoroughly and sanitize per CSA or local rules. Dry completely to prevent corrosion. Reattach securely before use. Clean after each shift to prevent bacterial buildup, reduce fire risk from grease, and extend equipment life.#@@#Additional Info#@#Alfa International’s 20DS 20 Qt. aluminum spiral dough hook fits planetary mixers, replaces Hobart 275931, and meets NSF and CSA standards. Weighing 3 pounds, it ensures consistent dough development for commercial kitchens.#@@#General Info#@#Description #@#
At approximately 3 pounds, the hook reduces stress on mixer arms during startup and shutdown cycles, lowering wear on bearings and seals. Technicians experience fewer service calls and procurement teams extend mixer service intervals.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Alfa International 20DS spiral dough hook daily for wear and deformation. Remove residue after each shift using a soft brush and warm water; avoid caustic cleaners that etch aluminum. Dry thoroughly to prevent corrosion and store on padded hooks to protect the finish. Verify fastener integrity before operation and lubricate mixer hub per manufacturer schedule. Replace the hook if bending or excessive abrasion appears to maintain consistent dough development.