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Mixer Capacity Chart — HL120 & HL200
Recommended Maximum Capacities — dough capacities based on 70°F water and 12% fl our moisture.
ABBREVIATIONS - AGITATORS
SUITABLE FOR OPERATION
B - Flat Beater
C - Wing Whip
D - Wire Whip
ED - Dough Hook
P - Pastry Knife
* 1st Speed
** 2nd Speed
*** 3rd Speed
NOTE: %AR (% Absorption Ratio) = Water weight divided
by fl our weight. Capacity depends on moisture content of
dough. Above capacities based on 12% fl our moisture at
70°F water temperature.
§ If high gluten fl our is used, reduce above dough batch
size by 10%.
† 2nd speed should never be used on 50% AR or lower
products.
Use of ice requires a 10% reduction in batch size.
1 gallon of water weighs 8.33 lbs.
NOTE: Attachment hub should not be used while mixing.
AGITATORS
PRODUCT SUITABLE FOR HL120 HL200
OPERATION
CAPACITY OF BOWL (QTS. LIQUID) 12 20
Egg Whites D 1
1
/4
pts. 1 qt.
Mashed Potatoes B & C 10 lbs. 15 lbs.
Mayonnaise (Qts. of Oil) B or C or D 4
1
/2
qts. 10 qts.
Merinque (Qty. of Water) D 3/4 pts. 1
1
/2
pts.
Waffl e or Hot Cake Batter B 5 qts. 8 qts.
Whipped Cream D or C 2
1
/2
qts. 4 qts.
Cake, Angel Food (8-10 oz. cake) C 7 15
Cake, Box or Slab B or C 12 lbs. 20 lbs.
Cake, Cup B or C 12 lbs. 20 lbs.
Cake, Layer B or C 12 lbs. 20 lbs.
Cake, Pound B 12 lbs. 21 lbs.
Cake, Short (Sponge) C 8 lbs. 15 lbs.
Cake, Sponge C 6
1
/2
lbs. 12 lbs.
Cookies, Sugar B 10 lbs. 15 lbs.
Dough, Bread or Roll (Lt.-Med.) 60% AR§ ED 13 lbs.* 25 lbs.*
Dough, Heavy Bread 55% AR§ ED 8 lbs.* 15 lbs.*
Dough, Pie B & P 11 lbs. 18 lbs.
Dough, Thin Pizza 40% AR § †
(max. mix time 5 min.) ED 5 lbs. *
9 lbs.*
Dough, Med. Pizza 50% AR § † ED 6 lbs. *
10 lbs.*
Dough, Thick Pizza 60% AR § † ED 11 lbs.* 20 lbs.*
Dough, Raised Donut 65% AR ED 4 lbs.** 9 lbs.**
Dough, Whole Wheat 70% AR ED 11 lbs.* 20 lbs.*
Eggs & Sugar for Sponge Cake B & C 5 lbs. 8 lbs.
Icing, Fondant B 7 lbs. 12 lbs.
Icing, Marshmallow C 1
1
/4
lbs. 2 lbs.
Shortening & Sugar, Creamed B 9
1
/2
lbs. 16 lbs.
Pasta, Basic Egg Noodle
(max. mix time 5 min.) ED — 5 lbs.
HL200 Mixer Technical Manual Page 35 of 111