20 Most Recent KitchenAid RRK150 Stand Mixer Questions & Answers

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Hi and welcome to FixYa, I am Kelly,

This is caused by either the speed control switch, the motor control plate or the motor. At the moment I really think it is either the speed control switch or associated wiring. This service manual is not and exact match for the RRK150 but the internal motor control parts are in the the same locations and the troubleshooting procedures are the same:

http://www.kitchenaidparts.be/centers/servicemanual/mixer.pdf
And the bigger model service manual with nice to know info:
http://downloads.mendingshed.com/KitchenAid_Service_Manual.pdf

Motor and motor control tests start on page 14 of the first link.

Also make note of the spring for the speed control in figure 50 page 18.

Thanks for choosing FixYa,
Kelly

I assume you mean the pivot pin on which the top half of the mixer pivots to remove the bowl is sticking out of the side of the stand. Turn the mixer upside down and look up inside the stand which is hollow. You will see a screw. Tap the pin back into position and then tighten the screw.

Now to fix the drooping, and I assume you mean the beaters are hitting the bottom of the bowl, tip the mixer back and look into the hinge area. You will see a rather large screw. Turn it ccw a turn and check the beater to see if it is still hitting the bottom of the bowl. Repeat the procedure until you have 1/4 inch clearance or so from the bottom of the beater to the bowl.

It sounds like your problem will be in the back of the mixer then. Take the back cover off and have a look inside. Usually an electrical smell is also accompanied by sparks when the mixer is turning and often blackening of the area where the sparks are occurring. As the turning motor makes physical contact with the control plate I would investigate the area at the back of the motor. It may be that a new control plate is required.

could be motor displacement from brushes to armature

estimate cost $39.-$59.00

4-5day repair time
ship USPS it's very inexpensive

you have to take the pin out from right above where you put the beaters on, and then you can tap the circle part off, and get into the inside...

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.