D340
MIXER
Page 2 of 4 F-8426 – D340 Mixer
701 S Ridge Avenue, Troy, OH 45374
1-888-4HOBART • www.hobartcorp.com
SOLUTIONS/BENEFITS
1
1
⁄2 H.P. Hobart Designed Motor
Durability
■ Heavy-duty to meet the most demanding
operations
15-Minute Electric Timer
Convenience, Ease of Use, Consistency
■ Supports recipe mixing times
■ Simplifies operation
■ Provides accurate results and eliminates
overmixing
Three Fixed Speeds
Flexibility, Reliability, Consistency
■ For incorporating, blending, mixing ingredients
■ Supports consistent results and thorough
mixing
Bowl Guard
Protection
■ Safety interlock prevents operation when front
portion of guard is out of position
Gear-Driven Transmission
Durability, Reliability
■ Ensures consistent performance and minimum
downtime with positive drive under heady loads
Hobart Attachments
Durability, Flexibility
■ Hobart manufactured accessories are designed
for long-term usage under heavy-duty
conditions
■ Large array of attachments provides multiple
uses for recipe and product processing
D340 MIXER CAPACITY CHART
Recommended Maximum Capacities - dough capacities based
on 70°F water and 12% flour moisture
AGITATORS
PRODUCT SUITABLE FOR D340
OPERATION
CAPACITY OF BOWL (QTS. LIQUID) 30
Egg Whites D 1
3
⁄4 qts.
Mashed Potatoes B & C 30 lbs.
Mayonnaise (Qts. of Oil) B or C or D 13 qts.
Meringue (Qts. of Water) D 1
1
⁄2 qts.
Waffle or Hot Cake Batter B 16 qts.
Whipped Cream D or C 9 qts.
Cake, Angel Food
(8-10 oz. cake) C or I 30
Cake, Box or Slab B or C 40 lbs.
Cake, Cup B or C 45 dz.
Cake, Layer B or C 45 lbs.
Cake, Pound B 40 lbs.
Cake, Short (Sponge) C or I 25 lbs.
Cake, Sponge C or I 40 lbs.
Cookies, Sugar B 30 lbs.
Dough, Bread or Roll (Lt.-Med.)
60% AR § ED 45 lbs.
■■
Dough, Heavy Bread 55% AR § ED 35 lbs.
■■
Dough Pie B & P 35 lbs.
Dough, Thin Pizza 40% AR
(max. mix time 5 min.) §† ED 25 lbs.
■■
Dough, Med. Pizza 50% AR §† ED 32 lbs.
■■
Dough, Thick Pizza 60% AR §† ED 45 lbs.
■■
Dough, Raised Donut 65% AR ED 25 lbs.*
Dough, Whole Wheat 70% AR ED 45 lbs.
■■
Eggs & Sugar for Sponge Cake B & C or I 18 lbs.
Icing, Fondant B 25 lbs.
Icing, Marshmallow C or I 4
1
⁄2 lbs.
Shortening & Sugar, Creamed B 35 lbs.
Pasta, Basic Egg Noodle
(max. mix time 5 min.) ED 15 lbs.
NOTE: %AR (% Absorption Ratio) - Water weight divided by
flour weight. Capacity depends on moisture content of dough.
Above capacities based on 12% flour moisture at 70°F water
temperature.
■■
1st Speed
* 2nd Speed
§ If high gluten flour is used, reduce above dough batch size
by 10%.
† 2nd speed should never be used on 50% AR or lower
products.
USE OF ICE REQUIRES A REDUCTION IN BATCH SIZE.
1 gallon of water weighs 8.33 lbs.
NOTE: Attachment hub should not be used while mixing.
D340 Mixer Technical Manual Page 4 of 67
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