Waring Lund7 WSM7L Manual page 8

MAXIMUM CAPACITIES FOR YOUR LUNA 7
WARING COMMERCIAL
The following maximum capacities are intended as a guideline only. Varying
factors, such as the type of flour used, temperature of water used and other
conditions may require the batch to be reduced.
Some helpful weights and measures follow: 2.0 lb. = 1 quart & 8.3 lb. =
1 gallon water
Product Description
Bread and roll dough (final weight)
Pizza dough (final weight)
Pie crust
Mashed potatoes
Cake batter
Waffle or pancake batter
Pound cake batter
Whipped egg whites
Meringue
Whipped cream
*NOTE: The mixer capacity depends on the moisture content of the
dough. When mixing doughs (pizza, bread, or bagel), check your
AR% (% Absorption Ratio) = Water weight divided by flour weight.
The capacities listed above are based on flour at room temperature
and 70°F water temperature. (1 gallon of water weighs 8.3 lb.).
Maximum mixing time - 7 minutes.
If high-gluten flour is used, reduce the batch size by 10%.
If using chilled flour, water below 70° F, or ice, reduce batch size by 10%.
2nd speed should never be used on 50% AR or lower.
STAND MIXER
®
Accessory
Dough hook
Dough hook
Flat beater
Flat beater
Flat beater
Flat beater
Flat beater
Chef's whisk
Chef's whisk
Chef's whisk
8
Speed
1st speed only
1st speed only
4–6
5–9
6–9
6–9
All speeds
11
11 1 dozen egg whites
10
Max. Capacity
4 lb.
3 lb.
4 lb.
4 lb.
6 qt.
6 qt.
6 qt.
1 dozen
2 qt.