A4
SM MIXERS CHART
Tool SM402NA SM401 SM300 SM201 SM200
Bowl capacity (qts or liters) 40 40 30 20 20
Standard #12 attachment
hub
yes no yes no yes
Transmission driven by Belt Belt Gear Belt Gear
Dough weight
Cake Falt beater 45 lb/20kg 30lb/13.5kg 25lb/11.3kg 20lb/9kg 20lb/9kg
Sponge cake Whip 30lb/13.5kg 20lb/9kg 18lb/8kg 12lb/5.4kg 12lb/5.4kg
Bread dough 60%AR Hook 35lb/15.5kg 30lb/13.5kg 25lb/11.3kg 18lb/8kg 18lb/8kg
Whole wheat dough 50%AR Hook 35lb/15.5kg 20lb/9kg 15lb/6.8kg 10lb/4.5kg 10lb/4.5kg
Whole wheat dough 70%AR Hook 40lb/18kg 30lb/13.5kg 25lb/11.3kg 15lb/6.8kg 15lb/6.8kg
Donut dough 65%AR Hook 35lb/15.5kg 20lb/9kg 15lb/6.8kg 7 lb/3.2kg 7 lb/3.2kg
Pizza dough (thin) 40% AR Hook 25lb/11.3kg 15lb/6.8kg 10lb/4.5kg 5 lb/2.3kg 5 lb/2.3kg
Pizza dough 45% AR Hook 27lb/12.2kg 18lb/8kg 12lb/5.4kg 7 lb/3.2kg 7 lb/3.2kg
Pizza dough (med) 50% AR Hook 30lb/13.6kg 20lb/9kg 15lb/6.8kg 10lb/4.5kg 10lb/4.5kg
Pizza dough (thick) 60% AR Hook 35lb/15.8kg 25lb/11.3kg 20lb/9kg 15lb/6.8kg 15lb/6.8kg
% AR(ABSORPTION RATIO) =WATER WEIGHT (lbs) DIVIDED BY FLOUR WEIGHT(lbs)
CAPACITY DEPENDS ON MOISTURE CONTENT OF DOUGH .
ABOVE CAPACITIES ARE BASED ON 12 % FLOUR MOISTURE AT 70°F (21°C) WATER
TEMPERATURE.
1 US GALLON OF WATER = 8.33 lbs (3.8kg)
1 CANADIAN GALLON OF WATER =10 lbs (4.5kg)
DROP THE ABOVE CHART BY 10% WHEN YOU USE HIGH GLUTEN FLOUR
FOR EXAMPLE: YOU ARE USING 1/2 WATER US GALLON & 12lbs FLOUR
8.33lbs ÷ 2 = 4.17lbs, 4.17lbs WATER ÷ 12lbs FLOUR = 0.35
THAT MEANS YOU WILL HAVE A 35% DOUGH (AR)
NOTE:
• HUB ATTACHMENT SHOULD NOT BE IN PLACE WHILE MIXING.
• MUST MIX PIZZA DOUGH ON FIRST GEAR ONLY.
• 2ND SPEED SHOULD NEVER BE USED ON 50% AR OR LOWER PRODUCTS
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