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Capacity Chart
The following maximum capacities are intended as a guideline only. Varying factors such as the type of flour used,
temperature of water used and other conditions may require the batch to be reduced.
Product
Agitator
and Speed
SP5
SP8
SP10
SP20
SP25
SP30/
SP30P
SP40
SP60
SP62P
SP80PL
Waffle or Hotcake Batter
Flat Beater
2 qts.
3 qts.
5 qts.
8 qts.
10 qts.
12 qts.
16 qts.
24 qts.
----
30 qts.
Whipped Cream
Wire Whip
2 qts.
2 qts.
2 qts.
4 qts.
5 qts.
6 qts.
9 qts.
12 qts.
----
16 qts.
Mashed Potatoes
Flat Beater
4 lbs.
4 lbs.
8 lbs.
15 lbs.
18 lbs.
23 lbs.
30 lbs.
40 lbs.
----
50 lbs.
Egg Whites
Wire Whip
¾ pts.
¾ pts.
1 pt.
1 qt.
1¼ qts.
1½ qts.
1¾ qts.
2 qts.
----
2 qts.
Meringue
(Qty. of Water)
Wire Whip
¼ pts.
½ pts.
¾ pts.
1½ pts.
1¾ pts.
1 qt.
1¼ qts.
1¾ qts.
----
3 qts.
Raised Donut Dough
(65% AR) *
Dough Hook
1st and 2nd
2 lbs.
2 lbs.
4½ lbs.
9 lbs.
12 lbs.
15 lbs./
20 lbs.
25 lbs.
60 lbs.
75 lbs.
80 lbs.
Heavy Bread Dough
(55% AR) *
•
Dough Hook
1st only
4 lbs.
3 lbs.
7½ lbs.
15 lbs.
20 lbs.
30 lbs./
35 lbs.
40 lbs.
70 lbs.
75 lbs.
80 lbs.
Bread and Roll Dough
(60% AR) *
•
Dough Hook
1st only
5 lbs.
5 lbs.
12½ lbs.
25 lbs.
25 lbs.
45 lbs.
60 lbs.
80 lbs.
90 lbs.
90 lbs.
Pizza Dough, Thin
(40% AR) *
•
Dough Hook
1st only
3 lbs.
2 lbs.
5 lbs.
9 lbs.
12 lbs.
16 lbs./
25 lbs.
30 lbs.
40 lbs. (1st)
50 lbs.
35 lbs. (2nd)
50 lbs.
Pizza Dough, Medium
(50% AR) *
•
Dough Hook
1st only
4 lbs.
4 lbs.
5 lbs
10 lbs.
15 lbs.
25 lbs./
36 lbs.
40 lbs.
70 lbs. (1st)
35 lbs. (2nd)
80 lbs. (1st)
60 lbs. (2nd)
90 lbs.
Pizza Dough, Thick
(60% AR) *
•
Dough Hook
1st only
5 lbs.
5 lbs.
10 lbs
20 lbs.
25 lbs.
40 lbs./
45 lbs.
50 lbs.
70 lbs.
90 lbs.
100 lbs.
Fondant Icing
Flat Beater
4 lbs.
3 lbs.
6 lbs
12 lbs.
15 lbs.
18 lbs.
25 lbs.
36 lbs.
----
60 lbs.
Cake
Flat Beater
5 lbs.
6 lbs.
10 lbs.
20 lbs.
25 lbs.
30 lbs.
40 lbs.
60 lbs.
----
90 lbs.
Pie Dough
Flat Beater
5 lbs.
4 lbs.
10 lbs.
18 lbs.
22 lbs.
27 lbs.
35 lbs.
50 lbs.
60 lbs.
70 lbs.
Pasta, Basic Egg Noodle
Dough Hook
1 lb.
2 lbs.
3 lbs.
5 lbs.
6 lbs.
8 lbs./
15 lbs.
17 lbs.
35 lbs.
40 lbs.
50 lbs.
*
NOTE: The mixer capacity depends on the moisture content of the dough. When mixing dough (pizza, bread,
or bagels) check your AR%! %AR (% Absorption
Ratio) = Water weight divided by flour weight. The capacities
listed above are based on flour at room temperature and 70°F water temperature. NOTE: 1 gallon of water
weighs 8.33 lbs.
Maximum Mixing Time - 7 Minutes
•
If high gluten flour is used, reduce the batch size by 10%.
If using chilled flour, water below 70°F, or ice, reduce batch size by 10%.
2nd speed should never be used on 50% AR or lower with the exception of the SP60. The SP60 requires a
50% reduction in batch size to mix in speed 2 with 50% AR dough.
Do not use attachments on hub while mixing!
Summary of Contents for SP10
Page 2: ......
