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M
Bowl Capacity (Qt.)
Model
Motor (HP)
Small Bowls Available as Extras
Overall Space Required (Floor)
Egg Whites (Qt.)
Mashed Potatoes (Lb.)
Mayonnaise (Qt. of Oil)
Meringue (Qty. of Water)
Waffle or Hot Cake Batter (Qt.)
Whipped Cream (Qt.)
Angel Food (8 - 10 oz. Cake) (Lb.)
Box or Slab Cake (Lb.)
Cup Cakes (Doz.)
Layer Cake (Lb.)
Pound Cake (Lb.)
Pasta: Basic Egg Noodle (Lb.)
Sponge Cake Batter (Lb.)
Sugar Cookies (Doz.)
Bread/Roll Dough (Lb.)
Light–Medium 60% AR @
Heavy 50% AR @
Pizza Dough (Lb.)
Thin 40% AR @ ¢
Med. 50% AR @ ¢
Thick 60% AR @ ¢
Whole Wheat Dough 70% AR
Pie Dough (Lb.)
Raised Doughnut Dough 65% AR
Eggs & Sugar (For Sponge Cake)
Fondant Icing (Lb.)
Marshmallow Icing (Lb.)
Shortening & Sugar, Creamed (Lb.)
@ If hi-gluten flour, reduce batch 10%
¢ 2nd speed, do not use at 50% AR or lower
* 1ST SPEED
NOTE:
Absorption ratio (% AR) = water weight divided by flour weight
Ex: Absorption ratio of a mixture containing 6 lbs. of flour and 3 lbs. of water 3lbs/6lbs=.50=50% AR
Capacity depends on moisture content of dough
Above capacities based on 12% flour moisture at 70° water temperature
IF HIGHER THAN RECOMMENDED SPEEDS ARE EMPLOYED AND/OR LISTED
CAPACITIES ARE EXCEEDED, OVERLOAD CONDITION WILL RESULT.
14 • PM60 & PM80 O
WNER
10
PM10
1/2
-
14 X 18
1/2
11
8
1/4
4
2
7½
10
18
16
15
3
6
30
10 *
5 *
4½ *
7½ *
15 *
10 *
10
12
4½ +
4
6
1
8
+ 2ND SPEED
/O
M
PERATOR
ANUAL
20
30
PM20
PM30
3/4
1
10
20
15 X 22
24 X 25
1
1½
15
23
10
12
1½
1
8
12
4
6
15
22
20
30
22
33
20
30
21
30
5
8
12
18
35
50
25 *
45 *
15 *
30 *
9 *
14 *
20 *
32 *
27 *
40 *
20
40
18
27
9 +
15 +
8
12
12
18
2
3
15
24
# 3RD SPEED
CAUTION:
40
60
PM40
PM60
1.5
4
30
30, 40
24 X 25
32 X 44
1½
2
28
40
13
18
1¼
2
15
24
9
12
24
45
33
50
40
70
34
60
34
55
11
30
22
36
55
100
50 +
75 +
40 +
65 +
25 *
40 *
60 *
70 *
55 +
70 +
55
70
30
50
17 +
30 #
13
24
20
36
3
5
26
48
80
PM80
5
30, 40, 60
32 X 44
2½
50
22
3
30
16
60
80
90
80
80
30
54
115
80 +
70 +
40 *
70 *
70 +
70
60
40 #
36
45
6½
55
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