Use and Care

Page16
Capacity Chart
The following maximum capacities are intended as a guideline only. Varying factors such as the type of flour used,
temperature of water used and other conditions may require the batch to be reduced.
Product Agitator
and Speed
SP5 SP8 SP10 SP20 SP25 SP30/
SP30P
SP40 SP60 SP62P SP80PL
WafeorHotcakeBatter
Flat Beater 2 qts. 3 qts. 5 qts. 8 qts. 10 qts. 12 qts. 16 qts. 24 qts. ---- 30 qts.
WhippedCream
Wire Whip 2 qts. 2 qts. 2 qts. 4 qts. 5 qts. 6 qts. 9 qts. 12 qts. ---- 16 qts.
MashedPotatoes
Flat Beater 4 lbs. 4 lbs. 8 lbs. 15 lbs. 18 lbs. 23 lbs. 30 lbs. 40 lbs. ---- 50 lbs.
EggWhites
Wire Whip ¾ pts. ¾ pts. 1 pt. 1 qt. 1¼ qts. 1½ qts. 1¾ qts. 2 qts. ---- 2 qts.
Meringue
(Qty.ofWater)
Wire Whip ¼ pts. ½ pts. ¾ pts. 1½ pts. 1¾ pts. 1 qt. 1¼ qts. 1¾ qts. ---- 3 qts.
RaisedDonutDough
(65%AR)*
Dough Hook
1st and 2nd
2 lbs. 2 lbs. 4½ lbs. 9 lbs. 12 lbs. 15 lbs./
20 lbs.
25 lbs. 60 lbs. 75 lbs. 80 lbs.
HeavyBreadDough
(55%AR)*•
Dough Hook
1st only
4 lbs. 3 lbs. 7½ lbs. 15 lbs. 20 lbs. 30 lbs./
35 lbs.
40 lbs. 70 lbs. 75 lbs. 80 lbs.
BreadandRollDough
(60%AR)*•
Dough Hook
1st only
5 lbs. 5 lbs. 12½ lbs. 25 lbs. 25 lbs. 45 lbs. 60 lbs. 80 lbs. 90 lbs. 90 lbs.
PizzaDough,Thin
(40%AR)*•
Dough Hook
1st only
3 lbs. 2 lbs. 5 lbs. 9 lbs. 12 lbs. 16 lbs./
25 lbs.
30 lbs. 40 lbs. (1st) 50 lbs.
35 lbs. (2nd)
50 lbs.
PizzaDough,Medium
(50%AR)*•
Dough Hook
1st only
4 lbs. 4 lbs. 5 lbs 10 lbs. 15 lbs. 25 lbs./
36 lbs.
40 lbs. 70 lbs. (1st)
35 lbs. (2nd)
80 lbs. (1st)
60 lbs. (2nd)
90 lbs.
PizzaDough,Thick
(60%AR)*•
Dough Hook
1st only
5 lbs. 5 lbs. 10 lbs 20 lbs. 25 lbs. 40 lbs./
45 lbs.
50 lbs. 70 lbs. 90 lbs. 100 lbs.
FondantIcing
Flat Beater 4 lbs. 3 lbs. 6 lbs 12 lbs. 15 lbs. 18 lbs. 25 lbs. 36 lbs. ---- 60 lbs.
Cake
Flat Beater 5 lbs. 6 lbs. 10 lbs. 20 lbs. 25 lbs. 30 lbs. 40 lbs. 60 lbs. ---- 90 lbs.
PieDough
Flat Beater 5 lbs. 4 lbs. 10 lbs. 18 lbs. 22 lbs. 27 lbs. 35 lbs. 50 lbs. 60 lbs. 70 lbs.
Pasta,BasicEggNoodle
Dough Hook 1 lb. 2 lbs. 3 lbs. 5 lbs. 6 lbs. 8 lbs./
15 lbs.
17 lbs. 35 lbs. 40 lbs. 50 lbs.
* NOTE: The mixer capacity depends on the moisture content of the dough. When mixing dough (pizza, bread,
or bagels) check your AR%! %AR (% Absorption Ratio) = Water weight divided by flour weight. The capacities
listed above are based on flour at room temperature and 70°F water temperature. NOTE: 1 gallon of water
weighs 8.33 lbs.
 Maximum Mixing Time - 7 Minutes
• If high gluten flour is used, reduce the batch size by 10%.
 If using chilled flour, water below 70°F, or ice, reduce batch size by 10%.
 2nd speed should never be used on 50% AR or lower with the exception of the SP60. The SP60 requires a
50% reduction in batch size to mix in speed 2 with 50% AR dough.
Do not use attachments on hub while mixing!