MIXING BOWL CAPACITY CHART
| Capacity of Bowl (Qts. Liquid) |
|
|
| |||
| Model |
|
| Agitators | FMS10 | FMS20 |
|
| Motor (HP) |
|
| Suitable for | 1/2 | 1 |
|
|
|
|
| Operation |
|
|
|
| Overall Space Required (Bench Space) | 13¾" W X 17 ½" | 17 ¾"W X 23 |
| |||
|
|
| |||||
|
|
|
|
| D X 25 ¾"H | ¼"D X 31 ½"H |
|
|
|
|
|
|
| ||
| Kitchen Materials Capacity Chart (Finished Materials) |
|
|
|
| ||
| Egg Whites (pt.) |
| D | 1 pt. | 2 pts. |
| |
| Mashed Potatoes (lbs.) |
| B | 8 lbs. | 15 lbs. |
| |
| Mayonnaise (Qts. of Oil) |
| B or D | 4 qts. | 9 qts. |
| |
| Meringue (Qty. of Water) |
| D | 3/4 pt. | 1 1/2 pts. |
| |
| Waffle or Hot Cake Batter (qt.) |
| B | 4 qts. | 8 qts. |
| |
| Whipped Cream (qt.) |
| D | 2 qts. | 4 qts. |
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| |
| Bake Shop Materials |
|
|
|
|
| |
| Cake, Angel Food | B | 7 1/2 lbs. | 15 lbs. |
| ||
| Cake, Box or Slab or Layer (lb.) |
| B | 10 lbs. | 20 lbs. |
| |
| Cake, Cup (doz.) |
| B | 18 lbs. | 30 lbs. |
| |
| Cake, Pound (lb.) |
| B | 15 lbs. | 21 lbs. |
| |
| Cake, Sponge (lb.) |
| B | 6 lbs. | 12 lbs. |
| |
| Cookies, Sugar (lbs.) |
| B | 9 lbs. | 15 lbs. |
| |
| Dough, Bread or Roll | ED | 12 lbs. ** | 25 lbs. ** |
| ||
| Dough, Heavy Bread 55% AR § (lb.) | ED | 5 lbs. ** | 10 lbs. ** |
| ||
| Dough, Pie (lb.) |
| B | 12 lbs. | 18 lbs. |
| |
| Dough, Thin Pizza 40% AR (max mix time 5 min.) § | ED | 4 lbs.** | 9 lbs. ** |
| ||
|
|
|
|
|
|
| |
| Dough, Medium Pizza 50% AR § |
| ED | 5 lbs. ** | 10 lbs. ** |
| |
| Dough, Thick Pizza 60% AR § |
| ED | 8 lbs. ** | 20 lbs. ** |
| |
| Dough, Raised Donut 65% AR (lb.) |
| ED | 4 1/2 lbs. + | 9 lbs. + |
| |
| Dough, Whole Wheat 70% AR |
| ED | 8 lbs. ** | 20 lbs. ** |
| |
| Eggs & Sugar for Sponge Cake (lb.) |
| B | 4 lbs. | 8 lbs. |
| |
| Icing, Fondant (lb.) |
| B | 6 lbs. | 12 lbs. |
| |
|
|
|
|
|
|
| |
| Icing, Marshmallow (lb.) |
| B | 1 lb. | 2 lbs. |
| |
| Shortening & Sugar, Creamed (lb.) |
| B | 8 lbs. | 16 lbs. |
| |
| Pasta, Basic Egg Noodle (max mix time 5 min.) (lb.) | ED | 3 lbs. | 5 lbs. |
| ||
|
|
|
|
|
|
|
|
** 1st Speed | + 2nd Speed | § If high gluten flour is used, reduce above dough batch size by 10%. | |||||
NOTE: % AR (% Absorption Ratio) = Water weight divided by flour weight X 100%. Capacity depends on moisture content of dough. Above capacity based on 12% flour moisture and 70oF water temperature.
ABBREVIATIONS - AGITATORS SUITABLE FOR OPERATION
B - Flat Beater
D - Wire Whip
ED - Spiral Dough Hook
FMS10 & FMS20 Owner/Operator Manual | – 8 – |