Table of Mixing capacity and Recommended Agitators
Figure 4
MODEL
Bowl capacity
Attachment Hub Size
Motor
SRM 60+
72 qt. 68.1 L
#12
3Hp
Kitchen Capacities (single
batches)
Mashed potatoes
Whipping cream
Mayonnaise
Egg whites
Meringue
Waffle or pancake batter
Agitator
Batter beater, 4-Wing beater
Wire whip, 4-Wing beater
Batter beater, Wire whip,
4-Wing beater
Wire whip
Wire whip
Batter beater
40 lb. 18.2 kg.
12 qt. 11.4 L.
18 qt. (oil) 17 L. (oil)
2 qt. 1.9 L.
1-1/2 qt.(water) 1.4 L. (water)
24 qt. 22.7 L.
Bakery Capacities
(single batches)
Pie dough
Cake
Short sponge cake
Sponge cake batter
Angle food batter (8-10 oz. cake)
Marshmallow icing
Fondant icing
Shortening & sugar creamed
Egg & sugar for sponge cake
Use only speed 1 for:
Pizza dough
Thin, 40% AR
Medium, 50% AR
Thick, 60% AR
Use only speed 1 or 2 for:
Bread / roll dough
Heavy, 55% AR
Light to medium 60%AR
Raised doughnut dough
65% AR
Agitator
Pastry knife
Batter beater, 4-Wing beater
Wire whip, 4-Wing beater
Wire whip, 4-Wing beater
Wire whip, 4-Wing beater
4-Wing beater
Batter beater
Batter beater
Batter beater, 4-Wing beater
Dough hook
Dough hook
Dough hook
Dough hook
Dough hook
Dough hook
50 lb. 22.7 kg.
50 lb. 22.7 kg.
45 lb. 20.5 kg.
36 lb. 16.4 kg.
45 cakes 45 cakes
5 lb. 2.3 kg.
36 lb. 16.4kg.
48 lb. 21.8 kg.
24 lb. 10.9 kg.
40 lb. 18.2 kg.
75 lb. 34.1 kg.
80 lb. 36.4 kg.
80 lb. 36.4 kg.
80 lb. 36.4 kg.
50 lb. 22.8 kg.
NOTES: Recommended speeds are for the capacities listed.
Dough capacity, for bread, rolls, pizza, bagels or doughnut, is based on a 12% flour moisture
and 70˚F (21˚C) water temperature. Reduce capacity by 10% if cold water is used.
If higher gluten flour is used, reduce total capacity by 10%.
AR% (Absorption Ratio) = the weight of the water divided by the weight of the flour.
The lower the AR% the stiffer and more difficult the dough is to mix.
An AR% below 40% will reduce the total capacity.
1 Gallon of water = 8.3 lb. (1 liter of water = 2.2lb.)
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