Page 13
Capacity Chart
* NOTE: The mixer capacity depends on the moisture content of the dough. When mixing doughs (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. (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 MAC60. The MAC60 requires a 50%
reduction in batch size to mix in speed 2 with 50% AR doughs.
Do not use attachments on hub while mixing!
Product
Agitator
and
Speed
MAC20 MAC30
MAC60
Waffle or Hot Cake
Batter
Beater
8 qts.
12 qts.
24 qts.
Whipped Cream
Whip
4 qts.
6 qts.
12 qts.
Mashed
Potatoes
Beater
15 lbs.
23 lbs.
40 lbs.
Egg Whites
Whip
1 qt. 1 ½ qts.
2 qts.
Meringue
(Qty of Water)
Whip
1 ½ pts.
1 qt.
1 ¾ qts.
Raised Donut Dough
(65% AR) *
Hook
1st & 2nd
8 lbs. 13.5 lbs.
54 lbs.
Heavy Bread Dough
(55% AR) *•
Hook
1st only
14 lbs.
27 lbs.
63 lbs.
Bread and Roll Dough
(60% AR) *•
Hook
1st only
22 lbs.
40 lbs.
72 lbs.
Pizza Dough, Thin
(40% AR) *•
Hook
1st only
8 lbs.
14 lbs.
36 lbs.
Pizza Dough, Medium
(50% AR) *•
Hook
1st only
9 lbs.
23 lbs.
63 lbs.
Pizza Dough, Thick
(60% AR) *•
Hook
1st only
18 lbs.
36 lbs.
63 lbs.
Fondant Icing
Beater
12 lbs.
18 lbs.
36 lbs.
Cake
Beater
20 lbs.
30 lbs.
60 lbs.
Pie Dough
Beater
18 lbs.
27 lbs.
50 lbs.
Pasta, Basic Egg
Noodle
Hook
5 lbs.
8 lbs.
35 lbs.
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.
Содержание MAC20
Страница 2: ......