Features of s: Egg beaters are commonly used mixing and blending devices in food processing, designed to beat viscous mixtures such as syrups, batter, beaten eggs and cheese. Egg beaters are available in both manual and electric versions. The machine must be reliably earthed for safety. Under no circumstances should you reach into the mixing bowl whilst the machine is running. Always switch off the machine before changing gears. Never use salad oil as a lubricant. If you encounter difficulty changing gears, give the mixer a gentle turn. Avoid using the mixer to knead dough as far as possible; if you must knead dough, use the low speed setting and do not use medium or high speeds. For a load of 3 kg of flour, 50–55 per cent water content. Under no circumstances should you lift the bowl by hand whilst the machine is running, to prevent the beaters from rubbing against the base of the bowl and breaking. Hand Mixers: These are relatively economical but require considerable physical effort; they are generally suitable for home kitchens, restaurants and other small-scale operations.　　Electric: These are more labour-saving. Simply add the ingredients to the bowl, secure it in place, adjust the required speed and switch on the power. They are widely used; when purchasing, you can choose based on capacity, with prices ranging from tens to thousands.　　1. During operation, the beater rotates at high speed, forcing the ingredients to mix thoroughly. The ingredients come into full contact with one another and undergo vigorous friction, achieving mixing, emulsification, aeration and the removal of some moisture.　　2. As the viscosity of the ingredients being mixed is lower than that of those processed by a dough mixer, the speed of an egg beater is higher than that of a dough mixer, generally ranging from 70 to 270 r/min; it is therefore referred to as a high-speed mixer.　　3. Egg beaters are mostly upright in design and consist of a mixing paddle, a bowl, a drive mechanism, a bowl lifting mechanism and a base.