2
FOOD
CAPACITY
Sliced or shredded fruit, vegetable or cheese
13 cups
Chopped fruit, vegetable or cheese
6 cups
Puréed fruit or vegetable
6 cups cooked; 4 cups puréed
Chopped or puréed meat, fish or seafood
2
pounds
Thin liquid (e.g., dressings, soups, etc.)
8 cups
Cake batter
8-inch cheesecake batter; 1 box (15.25 ounce) cake mix
Cookie dough
5 dozen (based on average chocolate chip cookie recipe)
White bread/pizza dough
4 cups (all-purpose or bread flour)
Nuts for nut butter
4 cups
FOOD
CAPACITY
Chopped fruit, vegetable or cheese
2 cups
Puréed fruit or vegetable
2 cups
Thin liquid (e.g., dressings, soups, etc.)
2 cups
Nuts for nut butter
1 cup
RECOMMENDED MAXIMUM WORK BOWL CAPACITY
RECOMMENDED SMALL WORK BOWL CAPACITY
ACCESSORIES
FUNCTION
ACCESSORY
RESULTS
Shred
Slice
Small Chop
Large Chop
Dough
Summary of Contents for SFP-13 SERIES
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