20 Most Recent KitchenAid Artisan Series Tilt-Head Stand Mixer - Page 2 Questions & Answers

If the bolt is the hinge pin that the head swivels on when tilting it up, it can be pushed back in when the head latch is released and the mixer head is lifted slightly.

If the beaters are hitting the bottom of the bowl, try adjusting the upper-head stop-screw located near the top of the lower stand--it determines how far the head drops down and therefore, the height of the beaters above the bowl bottom. Hope this helps!

the transmission gasket and "O":ring is bad , they are available from easy appliance parts.com,kitchenaid used to be "Hobart",dont call them because they dont have kitchenaid parts or service anymore

I assume you mean that the top half of the mixer, above the pivot pin, moves with respect to the lower half of the mixer, the stand part. There is a pin on which the top half pivots which becomes loose.

Turn the mixer over and look up where the pin goes through the two pieces. There is a screw there which secures the pin. Tap the pin into position and tighten the screw.

Hello,

Looking on the KitchenAid site, your model did not look up, buyt I put miune in and this is the link to download the manuals.

It uses a food approved oil.

From what I know about these and industrial Hobart mixers is that where drive gears are on a shaft they are held by a shear pin that goes right through the gear and the shaft. They are made to shear if the grinder or planetary head is strained. It shears the pin instead of damaging the motor or shredding gears. When they do shear, there is often enough friction to turn the attachment, but not enough force under load. I see two shear pins in this diagram 19/8 and part 14/8. The diagram also show the orientation of bevel gears. https://www.google.com/search?q=olympus+s924+manual A Moulinex Coffee Mill might be a better solution for grinding wheat. ..

Don't forget if it is new it is under manufacturer warranty. Make the beater isn't too low and fouling, because the bowl is set too high? Try to lock with no beater.

Possibly one screw for up and one for down, working on a see-saw mechanism.

It's perfectly save to use a power converter from 220v to 110V. The 50Hz Frequenz will let the Motor spin 20% slower. So it'll last forever. I use a KSM90 from the US in Germany for more than 25 years. It runs great and the gears inside it look like new.

Question edited for clarity. Question moved to category. The speed lever is electronic. Videos and the part in the link. https://www.google.com/search?q=Kitchenaid+Professional+6+mixer+speed+lever+stuck ..

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Question edited to merge two posts into one. Question moved from Bicycles to a Mixer category. Cook's Essentials are just a selling outlet. If they are made by KitchenAid, the parts are here. https://www.google.com/search?q=sm248+mixer+parts+diagram&rlz=1C1QJDB_enCA643CA644&sxsrf=APq-WBs51HXoZlPLYBLIw_gKnjgfGad8KA:1648169680903&tbm=isch&source=iu&ictx=1&vet=1&fir=DhOj2KWUlvCfrM%252CFfRS9X8xH2smWM%252C_%253B4p2nJc0NLMKldM%252CctSN28jen8ypHM%252C_%253BF0H6qfXGDGQVSM%252CC7MQoH756G-MhM%252C_%253Bs3F9rQVPzUcH1M%252CctSN28jen8ypHM%252C_%253Bnez7wt-_ahPSgM%252CctSN28jen8ypHM%252C_%253BOS34jyqe-yoRFM%252CCBIKR3MgQLowzM%252C_%253BkVsIk829pBXxYM%252CC7MQoH756G-MhM%252C_%253B2hp_Cv5EwD6aaM%252CeW2uCVoysM48mM%252C_%253BwotkLvrkHQ9ATM%252C_j-OBlIxq8-IxM%252C_%253BzHKS5wGek-rN4M%252CgM2Kzmx_lL3zwM%252C_&usg=AI4_-kRZUhyRx50AK5j1Ea0PeLLW2V0MLQ&sa=X&ved=2ahUKEwiojPDChuD2AhVUHs0KHXgZB4gQ9QF6BAgFEAE#imgrc=DhOj2KWUlvCfrM ..

Try this video although '7 Speed' isn't an Alpha Numeric model number :>) https://www.google.com/search?q=disassemble+my+KitchenAid+7+speed+hand+mixer ..

Panko are made with a special non-fermented bread that has no crust. You can however make good breadcrumbs with old hard bread and if you want it to be like Panko, pulse it and leave the crumbs coarse. I am a trade chef and use Panko a lot. Panko (???) is a type of flaky bread crumbs used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb.[1] It has a crisper, airier texture than most types of breading found in Western cuisine and maintains its texture baked or deep fried, resulting in a lighter coating.[2] Outside Japan, its use is becoming more popular in both Asian and non-Asian dishes. It is often used on seafood and is often available in Asian markets, speciality stores, and, increasingly, in many large supermarkets. Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Malaysia, Thailand, China, and Vietnam.