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Bowl 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 |
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Egg Whites (Qt.) | 1/2 | 1 | 1½ | 1½ | 2 | 2½ |
Mashed Potatoes (Lb.) | 11 | 15 | 23 | 28 | 40 | 50 |
Mayonnaise (Qt. of Oil) | 8 | 10 | 12 | 13 | 18 | 22 |
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.) | 2 | 4 | 6 | 9 | 12 | 16 |
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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 | 12 | 18 | 22 | 36 | 54 |
Sugar Cookies (Doz.) | 30 | 35 | 50 | 55 | 100 | 115 |
Bread/Roll Dough (Lb.) |
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10 * | 25 * | 45 * | 50 + | 75 + | 80 + | |
Heavy 50% AR @ | 5 * | 15 * | 30 * | 40 + | 65 + | 70 + |
Pizza Dough (Lb.) |
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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.) | 1 | 2 | 3 | 3 | 5 | 6½ |
Shortening & Sugar, Creamed (Lb.) | 8 | 15 | 24 | 26 | 48 | 55 |
@ If
¢ 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.
14 • PM60 & PM80 OWNER/OPERATOR MANUAL
