Mixer Capacity Chart

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Product Agitator

and Speed 10 20 30 40 60 80

Bread and Roll Dough - 60 % AR Dough Hook-

1st only 12 1/2 lbs. 25 lbs. 45 lbs. 50 lbs. 90 lbs. 120 lbs.

Heavy Bread Dough - 55% AR Dough Hook

1st only 7 1/2 lbs. 15 lbs. 30 lbs. 40 lbs. 70 lbs. 80 lbs.

Pizza Dough, Thin - 40% AR Dough Hook

1st only 5 lbs 9 lbs. 14 lbs. 25 lbs. 40 lbs. 50 lbs.

Pizza Dough, Medium - 50% AR Dough Hook

1st only 5 lbs 10 lbs. 20 lbs. 32 lbs. 60 lbs. 70 lbs.

Pizza Dough, Thick - 60% AR Dough Hook

1st only 10 lbs 20 lbs. 40 lbs. 50 lbs. 80 lbs. 100 lbs.

Raised Donut Dough - 65% AR Dough Hook

1st and 2nd 4 1/2 lbs 9 lbs. 15 lbs. 25 lbs. 40 lbs. 55 lbs.

Pie Dough Flat Beater 10 lbs 18 lbs 30 lbs. 35 lbs. 60 lbs. 70 lbs.

Mashed Potatoes Flat Beater 8 lbs 15 lbs. 23 lbs. 30 lbs. 45 lbs. 60 lbs.

Cake Flat Beater 10 lbs 20 lbs. 30 lbs. 40 lbs. 60 lbs. 80 lbs.

Waffle or hot cake batter Flat Beater 5 qt. 8 qt. 12 qt. 16 qts. 24 qt. 32 qt.

Egg whites Wire Whisk 1 Pt. 1 qt. 1-1/2 qt. 2 qt. 3 qt. 4 qt.

Meringue Wire Whisk 3/4 Pts. 1 qt. 1-1/2 qt. 2 qt. 3 qt. 4 qt.

Whipped Cream Wire Whisk 2 qt. 4 qt. 6 qt. 8 qt. 12 qt. 16 qt.

Cake, pound Flat Beater 10 lbs 20 lbs 30 lbs 40 lbs 60 lbs 80 lbs

When mixing dough ( pizza, bread or bagels) check your "AR" absorption ratio - water weight divided

by flour weight. Above capacities based on 12% flour moisture at 70°F water temperature.

If high gluten flour is used, reduce above dough batch size by 10%.

Example:

If recipe calls for 5 lbs of water and 10lbs of flour, then 5 divided by 10 = 0.50 x 100 = 50 % AR.

• 2nd Speed should never be used on mixtures with less than 50% AR.

• Do not use attachments on hub while mixing.

When calculating the correct size mixer for your application here are some helpful weights & measures:

- 8.3 Lbs = 1 gallon of water.

- 2.08 Lbs = 1 Quart.

Maximum Bowl Capacity

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ANVIL MIXER CAPACITY CHART