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FMS10 & FMS20 Owner/Operator Manual
MIXING BOWL CAPACITY CHART
Capacity of Bowl (Qts. Liquid)
Agitators
Suitable for
Operation
10-Quart 20-Quart
Model FMS10 FMS20
Motor (HP) 1/2 1
Overall Space Required (Bench Space) 13¾" W X 17 ½"
D X 25 ¾"H
17 ¾"W X 23
¼"D X 31 ½"H
Kitchen Materials Capacity Chart (Finished Materials)
Egg Whites (pt.) D 1 pt. 2 pts.
Mashed Potatoes (lbs.) B 8 lbs. 15 lbs.
Mayonnaise (Qts. of Oil) B or D 4 qts. 9 qts.
Meringue (Qty. of Water) D 3/4 pt. 1 1/2 pts.
Waffl e or Hot Cake Batter (qt.) B 4 qts. 8 qts.
Whipped Cream (qt.) D 2 qts. 4 qts.
Bake Shop Materials
Cake, Angel Food (8-10 oz. cake) (lb.) B 7 1/2 lbs. 15 lbs.
Cake, Box or Slab or Layer (lb.) B 10 lbs. 20 lbs.
Cake, Cup (doz.) B 18 lbs. 30 lbs.
Cake, Pound (lb.) B 15 lbs. 21 lbs.
Cake, Sponge (lb.) B 6 lbs. 12 lbs.
Cookies, Sugar (lbs.) B 9 lbs. 15 lbs.
Dough, Bread or Roll (Lt-Med) 60% AR § (lb.) ED 12 lbs. ** 25 lbs. **
Dough, Heavy Bread 55% AR § (lb.) ED 5 lbs. ** 10 lbs. **
Dough, Pie (lb.) B 12 lbs. 18 lbs.
Dough, Thin Pizza 40% AR (max mix time 5 min.) § ED 4 lbs.** 9 lbs. **
Dough, Medium Pizza 50% AR § ED 5 lbs. ** 10 lbs. **
Dough, Thick Pizza 60% AR § ED 8 lbs. ** 20 lbs. **
Dough, Raised Donut 65% AR (lb.) ED 4 1/2 lbs. + 9 lbs. +
Dough, Whole Wheat 70% AR ED 8 lbs. ** 20 lbs. **
Eggs & Sugar for Sponge Cake (lb.) B 4 lbs. 8 lbs.
Icing, Fondant (lb.) B 6 lbs. 12 lbs.
Icing, Marshmallow (lb.) B 1 lb. 2 lbs.
Shortening & Sugar, Creamed (lb.) B 8 lbs. 16 lbs.
Pasta, Basic Egg Noodle (max mix time 5 min.) (lb.) ED 3 lbs. 5 lbs.
** 1st Speed + 2nd Speed § If high gluten fl our is used, reduce above dough batch size by 10%.
NOTE: % AR (% Absorption Ratio) = Water weight divided by fl our weight X 100%. Capacity depends on
moisture content of dough. Above capacity based on 12% fl our moisture and 70
o
F water temperature.
ABBREVIATIONS - AGITATORS SUITABLE FOR OPERATION
B - Flat Beater
D - Wire Whip
ED - Spiral Dough Hook