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M802CE/V1401CE MIXER CAPACITY CHART.
Recommended Maximum Capacities — dough capacities based on 21°C and 12% flour moisture.
= 1st SPEED
* 2nd SPEED
† 3rd SPEED
§ If high gluten flour is used, reduce above dough batch size by 10%.
‡ The M802CE and V1401CE require a 50% reduction in batch size to mix in speed 2 with 50% or less AR doughs.
• This application may require an extended column.
NOTE: % AR (% Absorption Ratio) = water weight divided by flour weight. Capacity depends on moisture content of dough. Above
capacities based on 12% flour moisture at 21°C water temperature. Colder water temperatures require reduction in loads. Use
of ice requires a reduction in batch size.
ABBREVIATIONS - AGITATORS SUITABLE FOR OPERATION
B - Flat Beater
C - Wing Whip (4-Wing: 11 thru 28 L., 6-Wing: 38 thru 132 L.)
D - Wire Whip
ED - Dough Arm (19 thru 132 L.)
I - Heavy-Duty Wire Whip (28 thru 132 L.)
P - Pastry Knife
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