4.
SPECIFICATIONS
& CAPACITIES
348SM20
348SM30
Bowl Capacity
20 QT.
30 QT.
Flour Capacity
17.5 LB.
27.5 LB.
Minimum Flour Capacity
5.25 LB.
8.25 LB.
Dough Capacity (60% AR)*
32 LB.
55 LB.
Voltage
120V
120V
1500W
1500W
Horsepower
2HP
2HP
Phase
Single
Single
Mixing Speed (Low)
112 RPM
112 RPM
Mixing Speed (High)
198 RPM
198 RPM
Machine Weight
200 LB.
220 LB.
*For best performance, it is recommended to use the mixers at least at 30% capacity
.
*When mixing dough (pizza, bread, or bagels), check your "AR" absorption ratio - water weight divided
by flour weight. The above capacities are based on 12% flour moisture at 70°F water temperature.
If high gluten flour is used, reduce above dough batch size by 10%
.
Example: If recipe calls for 6 lb. of water and 10 lb. of flour, then 6 divided by 10 = 0.6 (60% AR).
CLEANING
1. After removing dough from the bowl, turn off the power and unplug the machine
2. Use a cloth with a mild detergent and warm water to clean the inside of the bowl
. Make sure to
clean the spiral hook and auxiliary rod.
3. Use a clean cloth soaked in warm water to rinse the inside of the bowl
. Try to avoid getting excess
amounts of water inside the bowl.
4. Use a dry clean cloth to remove excess water and dry the machine.
NOTE: Cleaning should be done at the end of every work day and when switching between batches
of product.
NOTE: It is NOT advised to remove the attachments from this unit.
