Berkel FMS40 manual Mixing Bowl Capacity Chart, Bake Shop Materials

MIXING BOWL CAPACITY CHART

Capacity of Bowl (Qts. Liquid)	Agitators	30 Quart	40 Quart
Model		FMS30	FMS40
	Suitable for
Motor (HP)		2.0	2.5
	Operation
Overall Space Required (Bench Space)		21 ½" W X 26¼" D	21 ½" W X 26 ¼"D
		X 45"H	X 48" H

Kitchen Materials Capacity Chart (Finished Materials)
Egg Whites (pt.)	D	3 pts.	3 ½ pts.
Mashed Potatoes (lbs.)	B	23 lbs.	30 lbs.
Mayonnaise (Qts. of Oil)	B or D	12 qts.	13 qts.
Meringue (Qty. of Water)	D	2 pts.	3 pts.
Waffle or Hot Cake Batter (qt.)	B	12 qts.	16 qts.
Whipped Cream (qt.)	D	6 qts.	9 qts.
Bake Shop Materials
Cake, Angel Food (8-10 oz. cake) (lb.)	B	22 lbs.	30 lbs.
Cake, Box or Slab or Layer (lb.)	B	30 lbs.	40 lbs.
Cake, Cup (doz.)	B	30	45
Cake, Pound (lb.)	B	30 lbs.	40 lbs.
Cake, Sponge (lb.)	B	23 lbs.	25 lbs.
Cookies, Sugar (lbs.)	B	23 lbs.	30 lbs.
Dough, Bread or Roll (Lt-Med) 60% AR § (lb.)	ED	45 lbs. **	50 lbs. **
Dough, Heavy Bread 55% AR § (lb.)	ED	30 lbs. **	35 lbs. **
Dough, Pie (lb.)	B	27 lbs.	35 lbs.
Dough, Thin Pizza 40% AR (max mix time 5 min.) §	ED	14 lbs.**	25 lbs. **
Dough, Medium Pizza 50% AR §	ED	20 lbs. **	32 lbs. **
Dough, Thick Pizza 60% AR §	ED	32 lbs. **	40 lbs. **
Dough, Raised Donut 65% AR (lb.)	ED	15 lbs. +	25 lbs. +
Dough, Whole Wheat 70% AR	ED	40 lbs. **	45 lbs. **
Eggs & Sugar for Sponge Cake (lb.)	B	12 lbs.	18 lbs.
Icing, Fondant (lb.)	B	18 lbs.	25 lbs.
Icing, Marshmallow (lb.)	B	3 lbs.	4 ½ lbs.
Shortening & Sugar, Creamed (lb.)	B	24 lbs.	35 lbs.
Pasta, Basic Egg Noodle (max mix time 5 min.) (lb.)	ED	8 lbs.	15 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%. oCapacity depends on moisture content of dough. Above capacity based on 12% flour moisture and 70 F water tempera- ture.

ABBREVIATIONS - AGITATORS SUITABLE FOR OPERATION B - Flat Beater

D - Wire Whip

ED - Spiral Dough Hook

FMS30 & FMS40 Owner/Operator Manual –- 9 –-