Berkel PM30, PM40 %2/&$3$&,7&+$57, +10$75,$/6&$3$&,7&+$57 ,1,6+0$75,$/6

Page 15

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Bowl Capacity (Qt.)

10

20

30

40

60

80

Model

PM10

PM20

PM30

PM40

PM60

PM80

Motor (HP)

1/2

3/4

1

1.5

4

5

Small Bowls Available as Extras

-

10

20

30

30, 40

30, 40, 60

Overall Space Required (Floor)

14 X 18

15 X 22

24 X 25

24 X 25

32 X 44

32 X 44

 

 

 

 

 

 

 

.,7&+(10$7(5,$/6&$3$&,7<&+$57 ),1,6+('0$7(5,$/6

Egg Whites (Qt.)

1/2

1

2

Mashed Potatoes (Lb.)

11

15

23

28

40

50

Mayonnaise (Qt. of Oil)

8

10

12

13

18

22

Meringue (Qty. of Water)

1/4

1

2

3

Waffle or Hot Cake Batter (Qt.)

4

8

12

15

24

30

Whipped Cream (Qt.)

2

4

6

9

12

16

%$.(6+230$7(5,$/6

Angel Food (8 - 10 oz. Cake) (Lb.)

15

22

24

45

60

Box or Slab Cake (Lb.)

10

20

30

33

50

80

Cup Cakes (Doz.)

18

22

33

40

70

90

Layer Cake (Lb.)

16

20

30

34

60

80

Pound Cake (Lb.)

15

21

30

34

55

80

Pasta: Basic Egg Noodle (Lb.)

3

5

8

11

30

30

Sponge Cake Batter (Lb.)

6

12

18

22

36

54

Sugar Cookies (Doz.)

30

35

50

55

100

115

Bread/Roll Dough (Lb.)

 

 

 

 

 

 

Light–Medium 60% AR @

10 *

25 *

45 *

50 +

75 +

80 +

Heavy 50% AR @

5 *

15 *

30 *

40 +

65 +

70 +

Pizza Dough (Lb.)

 

 

 

 

 

 

Thin 40% AR @ ¢

4½ *

9 *

14 *

25 *

40 *

40 *

Med. 50% AR @ ¢7½ *

15 *

20 *

32 *

60 *

70 *

70 *

Thick 60% AR @ ¢

10 *

27 *

40 *

55 +

70 +

70 +

Whole Wheat Dough 70% AR

10

20

40

55

70

70

Pie Dough (Lb.)

12

18

27

30

50

60

Raised Doughnut Dough 65% AR

4½ +

9 +

15 +

17 +

30 #

40 #

Eggs & Sugar (For Sponge Cake)

4

8

12

13

24

36

Fondant Icing (Lb.)

6

12

18

20

36

45

Marshmallow Icing (Lb.)

1

2

3

3

5

Shortening & Sugar, Creamed (Lb.)

8

15

24

26

48

55

@ If hi-gluten flour, reduce batch 10%

¢ 2nd speed, do not use at 50% AR or lower

* 1ST SPEED+ 2ND SPEED# 3RD SPEED NOTE: Absorption ratio (% AR) = water weight divided by flour weight

Ex: Absorption ratio of a mixture containing 6 lbs. of flour and 3 lbs. of water 3lbs/6lbs=.50=50% AR Capacity depends on moisture content of dough

Above capacities based on 12% flour moisture at 70° water temperature

CAUTION:

IF HIGHER THAN RECOMMENDED SPEEDS ARE EMPLOYED AND/OR LISTED

CAPACITIES ARE EXCEEDED, OVERLOAD CONDITION WILL RESULT.

PM30 & PM40 OWNER/OPERATOR MANUAL • 13

Image 15
Contents 30 30 B2586,1*7+,648,3017 $%/2&217176 Peligro Rotating Tools E48,30176&5,37,21 I167$//$7,21 +%$6,&6Mixer will not start if left at 35$7,1*,16758&7,216Speed Selections P528&768**67,216B2/$&&6625,6 $35+8%$77$&+0176 A77$&+0176T528%/6+227,1 $1,1*$16$1,7,=,1R3$,53$57653$,5659 30 30 S3&,,&$7,216+10$75,$/6&$3$&,7&+$57 ,1,6+0$75,$/6 %2/&$3$&,7&+$57Warranty