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Capacity Chart
* NOTE: The mixer capacity depends on the moisture content of the dough. When mixing doughs (pizza, bread, or
bagels) check your AR%! %AR (% Absorption Ratio) = Water weight divided by fl our weight. The capacities listed
above are based on fl our at room temperature and 70°F water temperature. (1 gallon of water weighs 8.33 lbs.)
´ Maximum Mixing Time - 7 Minutes
• If high gluten fl our is used, reduce the batch size by 10%.
If using chilled fl our, 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 SP60P. The SP60P requires a 50%
reduction in batch size to mix in speed 2 with 50% AR doughs.
Do not use attachments on hub while mixing!
Product Agitator
and
Speed
SP8 SP10 SP20 SP25 SP30/
SP30P
SP40P SP60P SP62P SP80PL
Waffl e or Hot Cake
Batter
Beater 3 qts. 5 qts. 8 qts. 10 qts. 12 qts. 16 qts. 24 qts. N/A 30 qts.
Whipped Cream Whip 4 pts. 2 qts. 4 qts. 5 qts. 6 qts. 9 qts. 12 qts. N/A 16 qts.
Mashed
Potatoes
Beater 4 lbs. 8 lbs. 15 lbs. 18 lbs. 23 lbs. 30 lbs. 40 lbs. N/A 50 lbs.
Egg Whites Whip ¾ pts. 1 pt. 1 qt. 1 ¼ qts. 1 ½ qts. 1 ¾ qts. 2 qts. N/A 2 qts.
Meringue
(Qty of Water)
Whip ½ pts. ¾ pts. 1 ½ pts. 1 ¾ pts. 1 qt. 1 ¼ qts. 1 ¾ qts. N/A 3 qts.
Raised Donut Dough
(65% AR) *
Hook
1st & 2nd
2 lbs. 4 ½ lbs. 9 lbs. 12 lbs. 15 lbs./
20 lbs.
25 lbs. 60 lbs. 75 lbs. 80 lbs.
Heavy Bread Dough
(55% AR) *•
Hook
1st only
3 lbs. 7 ½ lbs. 15 lbs. 20 lbs. 30 lbs./
35 lbs.
40 lbs. 70 lbs. 75 lbs. 80 lbs.
Bread and Roll Dough
(60% AR) *•
Hook
1st only
5 lbs. 12 ½ lbs. 25 lbs. 25 lbs. 45 lbs. 60 lbs. 80 lbs. 90 lbs. 90 lbs.
Pizza Dough, Thin
(40% AR) *•
´
Hook
1st only
2 lbs. 5 lbs. 9 lbs. 12 lbs. 16 lbs./
25 lbs.
30 lbs. 40 lbs. (1st) 50 lbs.
40 lbs. (2nd)
50 lbs.
Pizza Dough, Medium
(50% AR) *•
Hook
1st only
4 lbs. 5 lbs. 10 lbs. 15 lbs. 25 lbs./
36 lbs.
40 lbs. 70 lbs. (1st)
35 lbs. (2nd)
80 lbs. (1st)
70 lbs. (2nd)
90 lbs.
Pizza Dough, Thick
(60% AR) *•
Hook
1st only
5 lbs. 10 lbs. 20 lbs. 25 lbs. 40 lbs./
45 lbs.
50 lbs. 70 lbs. 90 lbs. 100 lbs.
Fondant Icing Beater 3 lbs. 6 lbs. 12 lbs. 15 lbs. 18 lbs. 25 lbs. 36 lbs. N/A 60 lbs.
Cake Beater 6 lbs. 10 lbs. 20 lbs. 25 lbs. 30 lbs. 40 lbs. 60 lbs. N/A 90 lbs.
Pie Dough Beater 4 lbs. 10 lbs. 18 lbs. 22 lbs. 27 lbs. 35 lbs. 50 lbs. N/A 70 lbs.
Pasta, Basic Egg
Noodle
Hook ½ lbs. 2 lbs. 5 lbs. 6 lbs. 8 lbs./
15 lbs.
17 lbs. 35 lbs. 40 lbs. 50 lbs.
The following maximum capacities are intended as a guideline only, varying factors such as the type of fl our used,
temperature of water used, and other conditions may require the batch to be reduced.