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C.S.I. Section 11400
CUTTER MIXER
CAPACITY CHART
701 S Ridge Avenue, Troy, OH 45374
1-888-4HOBART • www.hobartcorp.com
F-7832 – Cutter Mixer Capacity Chart Page 1 of 2
CUTTER MIXER CAPACITY CHART
(Approximate) HCM-450
PRODUCT ACCESSORIES METHOD
TIME MIN.-MAX.
KITCHEN CAPACITIES
Bread or Cake Crumbs
Cut/Mix Attachment,
RUN 2 Min. 3-8 lbs.
Chopped Cheese (approx. 30°F)
Mixing Baffle
JOG-RUN 20-30 Sec. 15-20 lbs.
Cheese Spreads RUN 3-4 Min. 20-40 lbs.
Chopped Potatoes RUN-JOG 15-30 Sec. 16-35 lbs.
Whipped Potatoes (Instant)
Cut/Mix Attachment,
RUN 1 Min. 16-35 qts.
Potato Salad
Mixing Baffle
RUN-JOG 15-30 Sec. 25-40 lbs.
Salad Dressings
with Scraper
RUN 1 Min. 16-32 qts.
Mayonnaise RUN 3 Min. 16-32 qts.
Cole Slaw RUN 15-20 Sec. 20-35 lbs.
Crushed Ice RUN 30 Sec. 20-35 lbs.
Vegetable Chunks
Cut/Mix Attachment
RUN 15-30 Sec. 10-20 lbs.
Tossed Salad
with Strainer Basket
JOG 2-3 Jogs 6-8-10 hds.
MEAT CAPACITIES
Chopped Sausage RUN 1-2 Min. 20-30 lbs.
Hamburger (1st Cut)
Cut/Mix Attachment,
RUN 1-2 Min. 20-40 lbs.
Liver Paste
Mixing Baffle
RUN-JOG 2-3 Min. 20-40 lbs.
Meat Emulsions (ground
3
⁄32")
with Scraper
RUN 2-3 Min. 20-40 lbs.
Meat Loaf (blend) RUN-JOG 1-1
1
⁄2 Min. 20-30 lbs.
Meat Salad (Ham, Chicken, Fish & Egg) RUN-JOG 1-1
1
⁄2 Min. 20-40 lbs.
BAKERY CAPACITIES
Bread Dough RUN 1
1
⁄2-2
1
⁄2 Min. 18-36 lbs.
Pizza Thin Crust (37-45%)*
Knead/Mix
RUN 1
1
⁄2-3 Min. 18-39 lbs.
Pizza Medium Crust (50-55%)*
Attachment
RUN 1
1
⁄2-2
1
⁄2 Min. 18-36 lbs.
Pizza Thick Crust (60-65%)* RUN 1
1
⁄2-2
1
⁄2 Min. 18-32 lbs.
Cake Batter RUN 2
1
⁄2-4 Min. 25-60 lbs.
Cookie Dough
Cut/Mix Attachment,
RUN 2-3 Min. 16-32 lbs.
Fruit Fillings
Mixing Baffle
RUN 60-90 Sec. 25-65 lbs.
Icings/Frostings
with Scraper
RUN 2-3 Min. 25-65 lbs.
Pie Dough JOG 30 Sec. 15-30 lbs.
Sweet Dough RUN 2-3 Min. 18-36 lbs.
* Moisture absorption. Example: 50%–12 lbs. Flour & 6 lbs. Water = 18 lbs. Dough
Consult Use and Care Manual (Form F-8218) for complete processing information.