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FMS30 & FMS40 Owner/Operator Manual
MIXING BOWL CAPACITY CHART
Capacity of Bowl (Qts. Liquid)
Agitators
Suitable for
Operation
30 Quart 40 Quart
Model FMS30 FMS40
Motor (HP) 2.0 2.5
Overall Space Required (Bench Space)
21 ½" W X 26¼" D
X 45"H
21 ½" W X 26 ¼"D
X 48" H
Kitchen Materials Capacity Chart (Finished Materials)
Egg Whites (pt.) D 3 pts. 3 ½ pts.
Mashed Potatoes (lbs.) B 23 lbs. 30 lbs.
Mayonnaise (Qts. of Oil) B or D 12 qts. 13 qts.
Meringue (Qty. of Water) D 2 pts. 3 pts.
Waffl e or Hot Cake Batter (qt.) B 12 qts. 16 qts.
Whipped Cream (qt.) D 6 qts. 9 qts.
Bake Shop Materials
Cake, Angel Food (8-10 oz. cake) (lb.) B 22 lbs. 30 lbs.
Cake, Box or Slab or Layer (lb.) B 30 lbs. 40 lbs.
Cake, Cup (doz.) B 30 45
Cake, Pound (lb.) B 30 lbs. 40 lbs.
Cake, Sponge (lb.) B 23 lbs. 25 lbs.
Cookies, Sugar (lbs.) B 23 lbs. 30 lbs.
Dough, Bread or Roll (Lt-Med) 60% AR § (lb.) ED 45 lbs. ** 50 lbs. **
Dough, Heavy Bread 55% AR § (lb.) ED 30 lbs. ** 35 lbs. **
Dough, Pie (lb.) B 27 lbs. 35 lbs.
Dough, Thin Pizza 40% AR (max mix time 5 min.) § ED 14 lbs.** 25 lbs. **
Dough, Medium Pizza 50% AR § ED 20 lbs. ** 32 lbs. **
Dough, Thick Pizza 60% AR § ED 32 lbs. ** 40 lbs. **
Dough, Raised Donut 65% AR (lb.) ED 15 lbs. + 25 lbs. +
Dough, Whole Wheat 70% AR ED 40 lbs. ** 45 lbs. **
Eggs & Sugar for Sponge Cake (lb.) B 12 lbs. 18 lbs.
Icing, Fondant (lb.) B 18 lbs. 25 lbs.
Icing, Marshmallow (lb.) B 3 lbs. 4 ½ lbs.
Shortening & Sugar, Creamed (lb.) B 24 lbs. 35 lbs.
Pasta, Basic Egg Noodle (max mix time 5 min.) (lb.) ED 8 lbs. 15 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 tempera-
ture.
ABBREVIATIONS - AGITATORS SUITABLE FOR OPERATION
B - Flat Beater
D - Wire Whip
ED - Spiral Dough Hook