{"id":5650,"date":"2011-03-04T11:09:59","date_gmt":"2011-03-04T09:09:59","guid":{"rendered":"https:\/\/ph.yhb.org.il\/en\/?p=5650"},"modified":"2021-03-22T11:30:03","modified_gmt":"2021-03-22T09:30:03","slug":"04-11-09","status":"publish","type":"post","link":"https:\/\/ph.yhb.org.il\/en\/04-11-09\/","title":{"rendered":"09.\u00a0Kelim <\/strong>and Machines Used for Kneading and Mixing"},"content":{"rendered":"

Kelim<\/strong> used for kneading \u2013 the surface on which the kneading takes place, the rolling pins, and the parts of mixing and kneading machines that come into direct contact with dough \u2013 must be kashered by means of hagala<\/strong>. Even though the dough is cold, since the acidity of the \u1e25ametz<\/strong> in the dough can intensify the absorption of the taste of \u1e25ametz<\/strong>, they must be kashered via hagala <\/strong>(Ri, Raavyah, Rosh, SA 451:17). Some are more stringent, maintaining that hagala<\/strong> is ineffective for such kelim<\/strong> (Rashi, Rabbeinu Tam), because it is hard to clean off the dough that was absorbed in crevices. However, they can be kashered by means of light libun<\/strong>. If they have no crevices, they can by kashered via hagala<\/strong> (Rema 451:16-17; MB 94).[8]<\/a><\/sup><\/p>\n

Mixers<\/strong> have holes whose purpose is to ventilate the motor, so that it does not overheat. Flour and pieces of dough splatter into these holes, and there is concern that, when used with Pesa\u1e25 foods, pieces of \u1e25ametz<\/strong> will fall into the food. Since it is hard to clean, it is better not to kasher it, but when there is great need for a mixer, one must open the motor compartment and clean it thoroughly.<\/p>\n

\n
\n
\n[8]<\/a>. The Talmud (Pesa\u1e25im<\/strong> 30b) explains that kelim <\/strong>used with \u1e25ametz <\/strong>cold are kashered by means of hada\u1e25a <\/strong>(rinsing), but kelim<\/strong> that were used with dough, whose acidity is harsh, cannot be used on Pesa\u1e25. According to most Rishonim, the meaning is that hada\u1e25a<\/strong> is not sufficient to kasher kelim<\/strong> used with \u1e25ametz<\/strong>, but hagala<\/strong> is (Arukh<\/strong>, Ri, Raavyah, Rabbeinu Yeru\u1e25am, and Tur<\/strong>. Others said that the Talmud refers to earthenware kelim<\/strong>, for which hagala<\/strong>, too, is ineffective; so say Rif, Ritz Gi\u2019at, and Rambam as interpreted by Magid Mishneh<\/strong>. It stands to reason that these Rishonim would agree that kelim<\/strong> used for kneading \u1e25ametz<\/strong> that are made of other materials can be kashered by means of hagala<\/strong>). Some are stringent, maintaining that even hagala<\/strong> is ineffective for these kelim<\/strong> (Rashi, Rabbeinu Tam, Rabbeinu Shimshon of Sens). Therefore, Rema wrote (451:16-17) that they are kashered by means of light libun<\/strong>. Many explained that hagala<\/strong> is ineffective for bowls used for dough because they have crevices that cannot be cleaned properly (Smak<\/strong>, Ba\u1e25<\/strong>, Gra). Some are more stringent, maintaining that hagala<\/strong> is ineffective because the acidity of the \u1e25ametz<\/strong> is absorbed intensely in the kli<\/strong>, so this would apply even to kneading kelim<\/strong> that have no crevices (MA). In practice, according to most A\u1e25aronim, if the kelim<\/strong> have no crevices, even those who adopt the stricter interpretation of the Talmud would agree that the kelim<\/strong> can be kashered by means of hagala<\/strong> (MB 451:94).<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Kelim used for kneading \u2013 the surface on which the kneading takes place, the rolling pins, and the parts of mixing and kneading machines that come into direct contact with dough \u2013 must be kashered by means of hagala. Even though the dough is cold, since the acidity of the \u1e25ametz in the dough can […]<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-5650","post","type-post","status-publish","format-standard","hentry","category-11-koshering-the-kitchen"],"yoast_head":"\n09.\u00a0Kelim and Machines Used for Kneading and Mixing - Peninei Halakha<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ph.yhb.org.il\/en\/04-11-09\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"09.\u00a0Kelim and Machines Used for Kneading and Mixing - Peninei Halakha\" \/>\n<meta property=\"og:description\" content=\"Kelim used for kneading \u2013 the surface on which the kneading takes place, the rolling pins, and the parts of mixing and kneading machines that come into direct contact with dough \u2013 must be kashered by means of hagala. 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