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MIXING BOWL CAPACITY CHART
Capacity of Bowl (Qts. Liquid)
Agitators Suitable
for Operation
10-Quart
Model HS10
Motor (HP) 1/2
Overall Space Required (Bench Space) 13 21/32 X 17 9/32
X 25 5/8
Kitchen Materials Capacity Chart (Finished Materials)
Egg Whites (pt.) D 1
Mashed Potatoes (lbs.) B 8
Mayonnaise (Qts. of Oil) B or D 4
Meringue (Qty. of Water) D 3/4
Waffl e or Hot Cake Batter (qt.) B 4
Whipped Cream (qt.) D 2
Bake Shop Materials
Cake, Angel Food (8-10 oz. cake) (lb.) B 7 1/2
Cake, Box or Slab or Layer (lb.) B 10
Cake, Cup (doz.) B 18
Cake, Pound (lb.) B 15
Cake, Sponge (lb.) B 6
Cookies, Sugar (lbs.) B 9
Dough, Bread or Roll (Lt-Med) 60% AR § (lb.) ED 12 **
Dough, Heavy Bread 55% AR § (lb.) ED 5 **
Dough, Pie (lb.) B 12
Dough, Thin Pizza 40% AR (max mix time 5 min.) § ED 4 **
Dough, Medium Pizza 50% AR § ED 5 **
Dough, Thick Pizza 60% AR § ED 8 **
Dough, Raised Donut 65% AR (lb.) ED 4 1/2 +
Dough, Whole Wheat 70% AR ED 8 **
Eggs & Sugar for Sponge Cake (lb.) B 4
Icing, Fondant (lb.) B 6
Icing, Marshmallow (lb.) B 1
Shortening & Sugar, Creamed (lb.) B 8
Pasta, Basic Egg Noodle (max mix time 5 min.) (lb.) ED 3
** 1st Speed + 2nd Speed § If high gluten fl our is used, reduce above dough batch size by 10%.
NOTE: % AR (% Absorption Ratio) = Water weight divided by fl our weight X 100%. Capacity depends on
moisture content of dough. Above capacity based on 12% fl our moisture and 70
o
F water temperature.
ABBREVIATIONS - AGITATORS SUITABLE FOR OPERATION
B - Flat Beater
D - Wire Whip
ED - Dough Arm