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Agitator
Product
and
Speed
Waffle or Hot Cake
Beater
Batter
Whip
Whipped Cream
Beater
Mashed Potatoes
Whip
Egg Whites
Meringue
Whip
(Qty of Water)
Hook
Raised Donut Dough
st
1
(65% AR) *◆
Hook
Heavy Bread Dough
st
․
1
(55% AR) *
◆
Hook
Bread and Roll Dough
st
․
1
(60% AR) *
◆
Hook
Pizza Dough, Thin
st
․
1
(40% AR) *
Δ◆□
Hook
Pizza Dough,Medium
st
․
1
(50% AR) *
◆□
Hook
Pizza Dough, Thick
st
․
1
(60% AR) *
◆
Beater
Fondant Icing
Beater
Cake
Beater
Pie Dough
Pasta, Basic Egg
Hook
Noodle
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%
nd
□ 2
speed should never be used on 50% AR or lower with the exception of Model SP60-S. The SP60-S
requires a 50% reduction in batch size to mix in speed 2 with 50% AR dough.
Capacity Chart Table
SP100-S
SP25-S
5 ltrs.
9.5 ltrs.
2 ltrs.
4.5 ltrs.
4 kg.
8 kg.
1 ltr.
1 ltr
0.5 ltr.
1.5 ltrs.
2 kg.
5.5 kg.
nd
& 2
3.5 kg.
9 kg.
only
5.5 kg.
11.5 kg.
only
2 kg.
5.5 kg.
only
2 kg.
7 kg.
only
4.5 kg.
11.5 kg.
only
3 kg.
7 kg.
4.5 kg.
11.5 kg.
4.5 kg.
10 kg.
1 kg.
3 kg.
SP30-S
SP40-S
SP60-S
11 ltrs.
15 ltrs.
23 ltrs.
5.5 ltrs.
8.5 ltrs.
11 ltrs.
10.5 kg
13.5 kg.
18 kg.
1.5 ltrs.
1.5 ltrs
2 ltrs
1 ltr.
1.2 ltrs.
1.5 ltrs.
7 kg.
11 kg.
27 kg.
13.5 kg.
18 kg.
32 kg.
20.5 kg.
27 kg.
36 kg.
7 kg.
13.5 kg.
18 kg.
11.5 kg.
18 kg.
32 kg.
18 kg.
23 kg.
32 kg.
8 kg.
11 kg.
16 kg.
13.5 kg.
18 kg.
27 kg.
12 kg.
16 kg.
23 kg.
3.5 kg.
8 kg.
16 kg.
.
13
SPA-80HA, SPA-80A,
SPB-80HA, SPB-80A
28 ltrs.
15 ltrs.
23 kg.
2 ltrs.
3 ltrs.
36 kg.
36 kg.
41 kg.
23 kg.
41 kg.
45 5.kg.
27 kg.
41 kg.
32 kg.
23 kg.
.
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