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)
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.
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