Univex SRM8, Operator'S Manual

Page: 9 / 16

MIXER CAPACITY CHART AND RECOMMENDED AGITATORS
SRM8 PLANETARY MIXER CAPACITY CHART
Dough capacity based on 70ºF water and 12% flour moisture
NOTES: Recommended speeds are for the capacities listed.
Dough capacity, for bread, rolls, pizza, bagels or doughnut, is based on a 12% flour moisture
and 70˚F (21˚C) water temperature. Reduce capacity by 10% if water below 65˚F. is used.
If higher gluten flour is used, reduce total capacity by 10%.
AR% (Absorption Ratio) = the weight of the water divided by the weight of the flour.
The lower the AR% the stiffer and more difficult the dough is to mix.
An AR% below 40% will reduce the total capacity.
1 Gallon of water = 8.3 lb. (1 liter of water = 2.2lb.)
The speed at which the mixer is operated at can also affect the mixer’s capacity. Always follow the
recommended mix speed found on the mixer capacity chart. Certain tough dough, such as thin pizza dough,
should have a mix time no longer than 5 minutes on low speed.
Page 7
PRODUCT AGITATORS
MIXER
SPEED
SRM8
Waffle Batter Batter Beater 3 qts.
Whipped Cream Wire Whip 4 pts
Mashed Potatoes Batter Beater 5 lbs.
Mayonnaise - Quarts of Oil Batter Beater or Wire Whip 2½ qts
Egg Whites Wire Whip ¾ pts
Meringue - Pints of Water Wire Whip ½ pts
Raised Doughnut Dough 65% AR Dough Hook 4 lbs.
Heavy Bread Dough 55% AR Dough Hook 1
st
Only 6 lbs.
Bread and Roll Dough
Light to Medium 60% AR
Dough Hook 1
st
Only 8 lbs.
Pizza Dough, Thin 40% AR Dough Hook 1
st
Only 4 lbs.
Pizza Dough, Medium 50% AR Dough Hook 1
st
Only 6 lbs.
Pizza Dough, Thick 60% AR Dough Hook 1
st
Only 8 lbs.
Fondant Icing Batter Beater 5 lbs.
Cake Batter Beater 8 lbs.
Pie Dough Batter Beater 5 lbs.