User Manual
6 www.AvantcoEquipment.com
Mixer Capacity Chart
Product
Agitator and Speed
Maximum Bowl
Capacity
Bread and Roll Dough -60 % AR
Dough Hook - 1st only
25 lb.
Heavy Bread Dough -55% AR
Dough Hook - 1st only
20 lb.
Pizza Dough, Thin -40% AR
Dough Hook - 1st only
10 lb.
Pizza Dough, Medium -50% AR
Dough Hook - 1st only
15 lb.
Pizza Dough, Thick -60% AR
Dough Hook - 1st only
25 lb.
Raised Donut Dough -65% AR
Dough Hook - 1st and 2nd
12.5 lb.
Mashed Potatoes
Flat Beater
15 lb.
Waffle or Hot Cake Batter
Flat Beater
10 qt.
Egg Whites
Wire Whisk
1.5 qt.
Whipped Cream
Wire Whisk
3 qt.
Cake Batter
Flat Beater
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.
