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Capacity Chart
NOTE: 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.
Agitator SP30/
Product and Speed SP8 SP10 SP20 SP25 SP30P SP40P SP60P SP80PL
Waffl e or Hot Cake Batter Flat Beater 3 qts. 5 qts. 8 qts. 10 qts. 12 qts. 16 qts. 24 qts. 30 qts.
Whipped Cream Wire Whip 4 pts. 2 qts. 4 qts. 5 qts. 6 qts. 9 qts. 12 qts. 16 qts.
Mashed Potatoes Flat Beater 4 lbs. 8 lbs. 15 lbs. 18 lbs. 23 lbs. 30 lbs. 40 lbs. 50 lbs.
Egg Whites Wire Whip ¾ pts. 1 pt. 1 qt. 1¼ qts. 1½ qts. 1¾ qts. 2 qts. 2 qts.
Meringue (Qty. of Water) Wire Whip ½ pts. ¾ pts. 1½ pts. 1¾ pts. 1 qt. 1¼ qts. 1¾ qts. 3 qts.
Raised Donut Dough Dough Hook 2 lbs. 4½ lbs. 9 lbs. 12 lbs. 15/20 lbs. 25 lbs. 60 lbs. 80 lbs.
(65% AR) *
1st and 2nd
Heavy Bread Dough Dough Hook 3 lbs. 7½ lbs. 15 lbs. 20 lbs. 30/35 lbs. 40 lbs. 70 lbs. 80 lbs.
(55% AR) *•
1st only
Bread and Roll Dough Dough Hook 5 lbs. 12½ lbs. 25 lbs. 25 lbs. 45 lbs. 60 lbs. 80 lbs. 90 lbs.
(60% AR) *•
1st only
Pizza Dough, Thin Dough Hook 2 lbs. 5 lbs. 9 lbs. 12 lbs. 16/25 lbs. 30 lbs. 40 lbs.
(1st) 50 lbs.
(40% AR) *
´• 1st only
Pizza Dough, Medium Dough Hook 4 lbs. 5 lbs. 10 lbs. 15 lbs. 25/36 lbs. 40 lbs. 70 lbs.
(1st) 90 lbs.
(50% AR) *•
1st only 35 lbs. (2nd)
Pizza Dough, Thick Dough Hook 5 lbs. 10 lbs. 20 lbs. 25 lbs. 40/45 lbs. 50 lbs. 70 lbs. 100 lbs.
(60% AR) *•
1st only
Fondant Icing Flat Beater 3 lbs. 6 lbs. 12 lbs. 15 lbs. 18 lbs. 25 lbs. 36 lbs. 60 lbs.
Cake Flat Beater 6 lbs. 10 lbs. 20 lbs. 25 lbs. 30 lbs. 40 lbs. 60 lbs. 90 lbs.
Pie Dough Flat Beater 4 lbs. 10 lbs. 18 lbs. 22 lbs. 27 lbs. 35 lbs. 50 lbs. 70 lbs.
Pasta, Basic Egg Noodle Dough Hook ½ lbs. 2 lbs. 5 lbs. 6 lbs. 8/15 lbs. 17 lbs. 35 lbs. 50 lbs.
* 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!