MIXING BOWL CAPACITY CHART
Capacity of Bowl (Qts. Liquid) | Agitators | 60 Quart | |
Model | Suitable for | FMS60 | |
Motor (HP) | Operation | 3.0 | |
Overall Space Required (Bench Space) | 36" W X 46" D X 69"H | ||
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Kitchen Materials Capacity Chart (Finished Materials) |
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Egg Whites (pt.) | D | 4 pts. | |
Mashed Potatoes (lbs.) | B | 40 lbs. | |
Mayonnaise (Qts. of Oil) | B or D | 18 qts. | |
Meringue (Qty. of Water) | D | 3 pts. | |
Waffl e or Hot Cake Batter (qt.) | B | 24 qts. | |
Whipped Cream (qt.) | D | 12 qts. | |
Bake Shop Materials |
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Cake, Angel Food | B | 45 lbs. | |
Cake, Box or Slab or Layer (lb.) | B | 50 lbs. | |
Cake, Cup (doz.) | B | 60 | |
Cake, Pound (lb.) | B | 55 lbs. | |
Cake, Sponge (lb.) | B | 36 lbs. | |
Cookies, Sugar (lbs.) | B | 40 lbs. | |
Dough, Bread or Roll | ED | 80 lbs. + | |
Dough, Heavy Bread 55% AR § (lb.) | ED | 60 lbs. ** | |
Dough, Pie (lb.) | B | 50 lbs. | |
Dough, Thin Pizza 40% AR (max mix time 5 min.) § | ED | 40 lbs.** | |
Dough, Medium Pizza 50% AR § | ED | 70 lbs. ** | |
Dough, Thick Pizza 60% AR § | ED | 70 lbs. ** | |
Dough, Raised Donut 65% AR (lb.) | ED | 30 lbs. | |
Dough, Whole Wheat 70% AR | ED | 70 lbs. ** | |
Eggs & Sugar for Sponge Cake (lb.) | B | 24 lbs. | |
Icing, Fondant (lb.) | B | 36 lbs. | |
Icing, Marshmallow (lb.) | B | 5 lbs. | |
Shortening & Sugar, Creamed (lb.) | B | 48 lbs. | |
Pasta, Basic Egg Noodle (max mix time 5 min.) (lb.) | ED | 30 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 70°F water temperature.
ABBREVIATIONS - AGITATORS SUITABLE FOR OPERATION
B - Flat Beater
D - Wire Whip
ED - Spiral Dough Hook
FMS60 Owner/Operator Manual | – 9 – |
