Capacity Chart
The following maximum capacities are intended as a guideline only, varying factors such as the type of flour used, temperature of water used, and other conditions may require the batch to be reduced.
Product | Agitator | SP8 | SP10 | SP20 | SP25 | SP30/ | SP40P | SP60P | SP62P | SP80PL |
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| SP30P |
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Waffle or Hot Cake | Beater | 3 qts. | 5 qts. | 8 qts. | 10 qts. | 12 qts. | 16 qts. | 24 qts. | N/A | 30 qts. |
Batter |
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Whipped Cream | Whip | 4 pts. | 2 qts. | 4 qts. | 5 qts. | 6 qts. | 9 qts. | 12 qts. | N/A | 16 qts. |
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Mashed | Beater | 4 lbs. | 8 lbs. | 15 lbs. | 18 lbs. | 23 lbs. | 30 lbs. | 40 lbs. | N/A | 50 lbs. |
Potatoes |
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Egg Whites | Whip | ¾ pts. | 1 pt. | 1 qt. | 1 ¼ qts. | 1 ½ qts. | 1 ¾ qts. | 2 qts. | N/A | 2 qts. |
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Meringue | Whip | ½ pts. | ¾ pts. | 1 ½ pts. | 1 ¾ pts. | 1 qt. | 1 ¼ qts. | 1 ¾ qts. | N/A | 3 qts. |
(Qty of Water) |
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Raised Donut Dough | Hook | 2 lbs. | 4 ½ lbs. | 9 lbs. | 12 lbs. | 15 lbs./ | 25 lbs. | 60 lbs. | 75 lbs. | 80 lbs. |
(65% AR) * | 1st & 2nd |
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| 20 lbs. |
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Heavy Bread Dough | Hook | 3 lbs. | 7 ½ lbs. | 15 lbs. | 20 lbs. | 30 lbs./ | 40 lbs. | 70 lbs. | 75 lbs. | 80 lbs. |
(55% AR) *• | 1st only |
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| 35 lbs. |
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Bread and Roll Dough | Hook | 5 lbs. | 12 ½ lbs. | 25 lbs. | 25 lbs. | 45 lbs. | 60 lbs. | 80 lbs. | 90 lbs. | 90 lbs. |
(60% AR) *• | 1st only |
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Pizza Dough, Thin | Hook | 2 lbs. | 5 lbs. | 9 lbs. | 12 lbs. | 16 lbs./ | 30 lbs. | 40 lbs. (1st) | 50 lbs. | 50 lbs. |
(40% AR) *•´ | 1st only |
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| 25 lbs. |
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| 40 lbs. (2nd) |
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Pizza Dough, Medium | Hook | 4 lbs. | 5 lbs. | 10 lbs. | 15 lbs. | 25 lbs./ | 40 lbs. | 70 lbs. (1st) | 80 lbs. (1st) | 90 lbs. |
(50% AR) *• | 1st only |
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| 36 lbs. |
| 35 lbs. (2nd) | 70 lbs. (2nd) |
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Pizza Dough, Thick | Hook | 5 lbs. | 10 lbs. | 20 lbs. | 25 lbs. | 40 lbs./ | 50 lbs. | 70 lbs. | 90 lbs. | 100 lbs. |
(60% AR) *• | 1st only |
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| 45 lbs. |
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Fondant Icing | Beater | 3 lbs. | 6 lbs. | 12 lbs. | 15 lbs. | 18 lbs. | 25 lbs. | 36 lbs. | N/A | 60 lbs. |
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Cake | Beater | 6 lbs. | 10 lbs. | 20 lbs. | 25 lbs. | 30 lbs. | 40 lbs. | 60 lbs. | N/A | 90 lbs. |
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Pie Dough | Beater | 4 lbs. | 10 lbs. | 18 lbs. | 22 lbs. | 27 lbs. | 35 lbs. | 50 lbs. | N/A | 70 lbs. |
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Pasta, Basic Egg | Hook | ½ lbs. | 2 lbs. | 5 lbs. | 6 lbs. | 8 lbs./ | 17 lbs. | 35 lbs. | 40 lbs. | 50 lbs. |
Noodle |
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| 15 lbs. |
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*NOTE: The mixer capacity depends on the moisture content of the dough. When mixing doughs (pizza, bread, or bagels) check your AR%! %AR (% Absorption Ratio) = Water weight divided by flour weight. The capacities listed above are based on flour at room temperature and 70°F water temperature. (1 gallon of water weighs 8.33 lbs.)
´Maximum Mixing Time - 7 Minutes
•If high gluten flour is used, reduce the batch size by 10%.
If using chilled flour, water below 70°F, or ice, reduce batch size by 10%.
2nd speed should never be used on 50% AR or lower with the exception of the SP60P. The SP60P requires a 50% reduction in batch size to mix in speed 2 with 50% AR doughs.
Do not use attachments on hub while mixing!
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