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MIXING BOWL CAPACITY CHART
Capacity of Bowl (Qts. Liquid) Agitators
Suitable for
Operation
60 Quart
Model FMS60
Motor (HP) 3.0
Overall Space Required (Bench Space) 36" W X 46" D X 69"H
Kitchen Materials Capacity Chart (Finished Materials)
Egg Whites (pt.) D 4 pts.
Mashed Potatoes (lbs.) B 40 lbs.
Mayonnaise (Qts. of Oil) B or D 18 qts.
Meringue (Qty. of Water) D 3 pts.
Waf e or Hot Cake Batter (qt.) B 24 qts.
Whipped Cream (qt.) D 12 qts.
Bake Shop Materials
Cake, Angel Food (8-10 oz. cake) (lb.) B 45 lbs.
Cake, Box or Slab or Layer (lb.) B 50 lbs.
Cake, Cup (doz.) B 60
Cake, Pound (lb.) B 55 lbs.
Cake, Sponge (lb.) B 36 lbs.
Cookies, Sugar (lbs.) B 40 lbs.
Dough, Bread or Roll (Lt-Med) 60% AR § (lb.) ED 80 lbs. +
Dough, Heavy Bread 55% AR § (lb.) ED 60 lbs. **
Dough, Pie (lb.) B 50 lbs.
Dough, Thin Pizza 40% AR (max mix time 5 min.) § ED 40 lbs.**
Dough, Medium Pizza 50% AR § ED 70 lbs. **
Dough, Thick Pizza 60% AR § ED 70 lbs. **
Dough, Raised Donut 65% AR (lb.) ED 30 lbs.
Dough, Whole Wheat 70% AR ED 70 lbs. **
Eggs & Sugar for Sponge Cake (lb.) B 24 lbs.
Icing, Fondant (lb.) B 36 lbs.
Icing, Marshmallow (lb.) B 5 lbs.
Shortening & Sugar, Creamed (lb.) B 48 lbs.
Pasta, Basic Egg Noodle (max mix time 5 min.) (lb.) ED 30 lbs.
** 1st Speed + 2nd Speed § If high gluten our is used, reduce above dough batch size by 10%.
NOTE: % AR (% Absorption Ratio) = Water weight divided by our weight X 100%. Capacity depends on
moisture content of dough. Above capacity based on 12% our moisture and 70°F water temperature.
ABBREVIATIONS - AGITATORS SUITABLE FOR OPERATION
B - Flat Beater
D - Wire Whip
ED - Spiral Dough Hook
FMS60 Owner/Operator Manual