- 5 -
User Manual
Product
Agitator and Speed
Maximum Bowl Capacity
10 Qt. / 20 Qt.
Bread and Roll Dough - 60 % AR
Dough Hook - 1st only
5 lb. / 20 lb.
Heavy Bread Dough - 55% AR
Dough Hook - 1st only
3 lb. / 15 lb.
Pizza Dough, Thin - 40% AR
Not Recommended
-
Pizza Dough, Medium - 50% AR
Not Recommended
-
Pizza Dough, Thick - 60% AR
Not Recommended
-
Raised Donut Dough - 65% AR
Dough Hook - 1st and 2nd
2 lb. / 8 lb.
Mashed Potatoes
Flat Beater
5 lb. / 12.5 lb.
Waffle or Hot Cake Batter
Flat Beater
4 Qt. / 8 Qt.
Egg Whites
Wire Whisk
1 Qt. / 1 Qt.
Whipped Cream
Wire Whisk
1 Qt. / 2 Qt.
Cake Batter
Flat Beater
8 lb. / 20 lb.
When mixing dough ( pizza, bread or bagels), check your "AR" absorption ratio - water weight divided by flour weight.
Above capacities 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 5 lb. of water and 10 lb. of flour, then 5 divided by 10 = 0.50 x 100 = 50 %AR.
• 2nd Speed should never be used on mixtures with less than 50% AR.
• Do not use attachments on hub while mixing.
When calculating the correct size mixer for your application, here are some helpful weights & measures:
• 8.3 lb. = 1 gallon of water – 2.08 lb. = 1 Quart.
Mixer Capacity Chart
