M,;,1*%2:/&$3$&,7<&+$57Bowl 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 1½ 1½ 2 2½
Mashed Potatoes (Lb.) 11 15 23 28 40 50
Mayonnaise (Qt. of Oil) 8 1012131822
Meringue (Qty. of Water) 1/4 1½ 1 1¼ 2 3
Waffle or Hot Cake Batter (Qt.) 4 8 12 15 24 30
Whipped Cream (Qt.) 24691216
%$.(6+230$7(5,$/6
Angel Food (8 - 10 oz. Cake) (Lb.) 7½ 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 1218223654
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.) 123356½
Shortening & Sugar, Creamed (Lb.) 8 1524264855
@ 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.
PM10 & PM20
OWNER/OPERATOR MANUAL •
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