N50 MIXER
701 S Ridge Avenue, Troy, OH 45374
SOLUTIONS/BENEFITS
1⁄6 H.P. Hobart Designed Motor
Durability
■
Gear-Driven Transmission
Durability, Reliability
■Ensures consistent performance and minimum downtime with positive drive under heavy loads
Three Fixed Speeds
Flexibility, Reliability, Consistency
■For incorporating, blending, mixing ingredients
■Supports consistent results and thorough mixing
Hobart Agitators
Durability, Flexibility
■Hobart manufactured agitators are designed for
■Large array of agitators provide multiple uses for recipe and product processing
N50 MIXER CAPACITY CHART
Recommended Maximum Capacities - dough capaci- ties based on 70°F. water and 12% flour moisture.
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| AGITATORS |
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PRODUCT |
| SUITABLE FOR | N50 |
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| OPERATION |
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CAPACITY OF BOWL (QTS. LIQUID) | 5 | ||
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Egg Whites |
| D | 1⁄2 pts. |
Mashed Potatoes |
| B & C | 3 lbs. |
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Mayonnaise (Qts. of Oil) |
| B or C or D | 11⁄2 qts. |
Meringue (Qts. of Water) |
| D | 1⁄4 pts. |
Waffle or Hot Cake Batter |
| B | 2 qts. |
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Whipped Cream |
| D or C | 3 pts. |
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Cake, Angel Food |
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| C or I | 2 | |
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Cake, Box or Slab |
| B or C | 4 lbs. |
Cake, Cup |
| B or C | 3 lbs. |
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Cake, Layer |
| B or C | 3 lbs. |
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Cake, Pound |
| B | 3 lbs. |
Cake, Short (Sponge) |
| C or I | 3 lbs. |
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Cake, Sponge |
| C or I | 2 lbs. |
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Cookies, Sugar |
| B | 3 lbs. |
Dough, Bread or Roll |
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§ | ED | 4 lbs. | |
Dough, Heavy Bread 55% AR § | ED | — | |
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Dough Pie |
| B & P | 3 lbs. |
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Dough, Thin Pizza 40% AR |
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(max. mix time 5 min.) | §‡ | ED | — |
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Dough, Med. Pizza 50% AR | §‡ | ED | — |
Dough, Thick Pizza 60% AR | §‡ | ED | — |
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Dough, Raised Donut 65% AR | ED | — | |
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Dough, Whole Wheat 70% AR | ED | — | |
Eggs & Sugar for Sponge Cake | B & C or I | 2 lbs. | |
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Icing, Fondant |
| B | 2 lbs. |
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Icing, Marshmallow |
| C or I | 1⁄2 lbs. |
Shortening & Sugar, Creamed |
| B | 3 lbs. |
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Pasta, Basic Egg Noodle |
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(max. mix time 5 min.) |
| ED | — |
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NOTE: % AR (% Absorption Ratio) - Water weight divided by flour weight. Capacity depends on moisture content of dough. Above capacities based on 12% flour moisture at 70°F water temperature.
§If high gluten flour is used, reduce above dough batch size by 10%.
‡The N50 requires a 50% reduction in batch size to mix in Speed 2 with 50% or less AR doughs.
USE OF ICE REQUIRES A 10% REDUCTION IN BATCH SIZE. 1 gallon of water weighs 8.33 lbs.
NOTE: Attachment hub should not be used while mixing.
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