Mixing Bowl Capacity Chart - Berkel FMS30 Owner's/Operator's Manual

MIXING BOWL CAPACITY CHART

Capacity of Bowl (Qts. Liquid)
Model
Motor (HP)
Overall Space Required (Bench Space)
Kitchen Materials Capacity Chart (Finished Materials)
Egg Whites (pt.)
Mashed Potatoes (lbs.)
Mayonnaise (Qts. of Oil)
Meringue (Qty. of Water)
Waffl e or Hot Cake Batter (qt.)
Whipped Cream (qt.)
Bake Shop Materials
Cake, Angel Food (8-10 oz. cake) (lb.)
Cake, Box or Slab or Layer (lb.)
Cake, Cup (doz.)
Cake, Pound (lb.)
Cake, Sponge (lb.)
Cookies, Sugar (lbs.)
Dough, Bread or Roll (Lt-Med) 60% AR § (lb.)
Dough, Heavy Bread 55% AR § (lb.)
Dough, Pie (lb.)
Dough, Thin Pizza 40% AR (max mix time 5 min.) §
Dough, Medium Pizza 50% AR §
Dough, Thick Pizza 60% AR §
Dough, Raised Donut 65% AR (lb.)
Dough, Whole Wheat 70% AR
Eggs & Sugar for Sponge Cake (lb.)
Icing, Fondant (lb.)
Icing, Marshmallow (lb.)
Shortening & Sugar, Creamed (lb.)
Pasta, Basic Egg Noodle (max mix time 5 min.) (lb.)
**1st Speed + 2nd Speed
NOTE: % AR (% Absorption Ratio) = Water weight divided by fl our weight X 100%. Capacity depends
on moisture content of dough. Above capacity based on 12% fl our moisture and 70
ture.
ABBREVIATIONS - AGITATORS SUITABLE FOR OPERATION
B - Flat Beater
D - Wire Whip
ED - Spiral Dough Hook
FMS30 & FMS40 Owner/Operator Manual
§ If high gluten fl our is used, reduce above dough batch size by 10%.
– 9 –
- 9 -
30 Quart
Agitators
FMS30
Suitable for
2.0
Operation
21 ½" W X 26¼" D
X 45"H
D 3 pts.
B 23 lbs.
B or D 12 qts.
D 2 pts.
B 12 qts.
D 6 qts.
B 22 lbs.
B 30 lbs.
B 30
B 30 lbs.
B 23 lbs.
B 23 lbs.
ED 45 lbs. **
ED 30 lbs. **
B 27 lbs.
ED 14 lbs.**
ED 20 lbs. **
ED 32 lbs. **
ED 15 lbs. +
ED 40 lbs. **
B 12 lbs.
B 18 lbs.
B 3 lbs.
B 24 lbs.
ED 8 lbs.
40 Quart
FMS40
2.5
21 ½" W X 26 ¼"D
X 48" H
3 ½ pts.
30 lbs.
13 qts.
3 pts.
16 qts.
9 qts.
30 lbs.
40 lbs.
45
40 lbs.
25 lbs.
30 lbs.
50 lbs. **
35 lbs. **
35 lbs.
25 lbs. **
32 lbs. **
40 lbs. **
25 lbs. +
45 lbs. **
18 lbs.
25 lbs.
4 ½ lbs.
35 lbs.
15 lbs.
o
F water tempera-