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Page 13
Capacity Chart
The following maximum capacities are intended as a guideline only. Varying factors such as the type of our 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
Wafe 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 doughs (pizza,
bread, or bagels) check your AR%! %AR (% Absorption Ratio) = Water weight divided by our weight. The
capacities listed above are based on our at room temperature and 70°F water temperature. (1 gallon of
water weighs 8.33 lbs.)
Maximum Mixing Time - 7 Minutes
• If high gluten our is used, reduce the batch size by 10%.
If using chilled our, 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 doughs.
Do not use attachments on hub while mixing!
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