Limits to grinding/milling?

[Molly]

So, I'm making a lot of rice flour these days....  both white and brown.  I'm wondering how long I can grind for?  I like to do a kilo of each (250g at a time, speed 9, 2 minutes) so I can just fill my containers,  but it creates a lot of heat in the bowl etc.  Is there a limit to how much grinding/milling should be done in one session?

Also,  if I finish the session with 2 trays of ice,  should that keep my blades sharp?

[teagg]

Hi there
The ice sharpening the blades isn't true - merely an urban myth!
The blades aren't all that sharp to start off with, and the effectiveness comes from their shape, their angles and the speed at which that are used!

HTH
Rgds
Gillian

[Molly]

An urban myth???  Perpetuated by the demonstrators?


??

So....  why do people need their blades 'sharpened'?   

[judydawn]

Molly, there was some discussion on this subject a while back - check it out here.

[Molly]

Okay,  thanks Judydawn.

Hardly an 'urban myth' then.  I suppose it's an expression that people understand....  better than 'thermatic memory'.  Poeple would probably think TMX had made it up.   

Back to my OP....  is there a limit how long I can grind/mill in one session?  Is it hard on the motor at all?

[faffa_70]

All the limits are in the front of your EDC book and also the magnetic leaflet that comes with it Molly.

For grains, legumes and spices it says 20 seconds - 2 minutes on speed 9-10 but no maximum quantity unlike many other things on the list.

I would perhaps do it in the batches but with more time in-between to eliminate that friction heat. Not what you wanted to hear I understand!