14
Capacity Chart Table
Product
Agitator /
Speed
SP-100A SP-200A SP-30HA SP-40HA SP-60HA
SP-A80HI &
SP-B80HI
Bowl Capacity
Bowl
10 LITER 20 LITER 30 LITER 40 LITER 60 LITER
80 LITER
Waffle or Hot Cake Batter
Beater
4.7L
7.6L
11.4L
15.1L
22.7L
28.4L
Whipped Cream
Whip
1.9L
3.8L
5.7L
8.5L
11.4L
15.1L
Mashed Potatoes
Beater
3.6KG
6.8KG
10.4KG
13.6KG
18.1KG
22.7KG
Egg Whites
Whip
0.47L
0.95L
1.4L
1.7L
1.9L
2.8L
Meringue
Whip
0.35L
0.71L
1.9L
2.4L
2.9L
3.8L
(Qty of Water)
Raised Donut Dough
Hook
2KG
4.1KG
6.8KG
11.3KG
27.2KG
32.3KG
(65% AR)
*◆
1
st
& 2
nd
Heavy Bread Dough
Hook
3.4KG
6.8KG
13.6KG
18.1KG
31.8KG
32.3KG
(55% AR)
*․◆
1
st
only
Bread and Roll Dough
Hook
5.7KG
11.3KG 20.4KG
27.2KG
36.3KG
40.8KG
(60% AR)
*․◆
1
st
only
Pizza Dough, Thin
Hook
2.3KG
4.1KG
7.3KG
13.6KG
18.1KG
22.7KG
(40% AR)
*․Δ◆□
1
st
only
Pizza Dough, Medium
Hook
2.3KG
4.5KG
11.3KG
18.1KG
31.8KG
40.8KG
(50% AR)
*․◆□
1
st
only
Pizza Dough, Thick
Hook
4.5KG
9.1KG
18.1KG
22.7KG
31.8KG
45.4KG
(60% AR)
*․◆
1
st
only
Fondant Icing
Beater
2.7KG
5.4KG
8.2KG
11.3LG
16.3KG
27.2KG
Cake
Beater
4.5KG
9.1KG
13.6KG
18.1KG
27.2KG
40.8KG
Pie Dough
Beater
4.5KG
8.2KG
12.2KG
15.9KG
22.7KG
31.8KG
Pasta, Basic Egg Noodle
Hook
1.4KG
2.3KG
3.6KG
7.7KG
15.9KG
22.7KG
NOTE:
*
The mixer capacity depends on the moisture content of the dough. When mixing dough (pizza, bread,
or bagels) check your AR%! %AR (% Absorption Ration) = Water weight divided by flour weight. The capacities
listed above are based on flour at room temperature and 70°F water temperature. (1 gallon water weights
8.33 lbs.)
Δ
Maximum Mixing Time- 7 Minutes
․
If high gluten flour is used, reduce the batch size by 10%
.
◆
If using chilled flour, water below 20
℃
, or ice, reduce batch size by 10%
.
□
2
nd
speed should never be used on 50% AR or lower with the exception of Model SP-60HA. The SP-60HA
requires a 50% reduction in batch size to mix in speed 2 with 50% AR dough.
ATTACHMENT
APPLICATION
FOOD PRODUCTS
RECOMMENDATIONS
