MIXER CAPACITIES
| Model |
Speed
|
SP-800A
|
SP-100
|
SP-200
|
SP-22HI
|
SP-30HI
|
SP-30PZ
|
SP-40H1
|
SP-50HI
|
SP-60PZ
|
| Bowl Size |
-
|
8Qts
|
10Qts(9L)
|
20Qts
|
20Qts(19L)
|
24Qts(23L)
|
31Qts(30L)
|
31Qts(30L)
|
42Qts(40L)
|
63Qts(60L)
|
| Hp |
-
|
1/4
|
1/3
|
1/2
|
3/4
|
3/4
|
1
|
1.5
|
1.5
|
3
|
| Electrical |
-
|
110V
4amp
|
110V 5amp
|
110V
6amp
|
110V 11amp
|
120V 11amp
|
115V 15amp
|
115V 15amp
|
220V 9amp
208V 6amp 3-ph |
220V 21amp
208V 9amp 3-ph |
| Shipping Weight |
-
|
60lbs(27kg)
|
198lbs(90kg)
|
220lbs(100kgs)
|
220lbs(100kg)
|
308lbs(140kg)
|
462lbs(210kg)
|
473lbs(215kg)
|
594lbs(270kg)
|
660lbs(300kg)
|
| RPM's |
-
|
132/284/590
|
106/196/358
|
106/196/358
|
106/196/358
|
102/183/352
|
99/176/320
|
99/176/320
|
99/176/320
|
99/176/320
|
| Dimensions DxWxH |
-
|
18.4x14.1x25.8"
47x36x66cm |
17.7x16x23.6"
45x41x60cm |
24x23x37.8"
60x58x96cm |
22x22.5x33.5"
56x57x85cm |
22x22.5x35.6"
56x57x91cm |
26.2x22.4x45.5"
66.5x56.8x115.6cm |
26.2x22.4x45.5"
66.5x56.8x115.6cm |
28.4x24.8x51.2"
72x63x130cm |
28.4x24.8x51.2"
72x63x130cm |
| Ingredients Kitchen Single Batches |
Note: the following capacites are only
inteded as a guideline, varying factors such as the type of flour used,
temperatur of water and ingredients used and other conditions will affect
the batch capacities.
|
|||||||||
| Waffle or Hot Cake Batter |
-
Flat Beater
|
3Qt
|
4Qts(3.8L)
|
5Qts
|
8Qts(7.6L)
|
12Qts(11.6L)
|
12Qts(11.6t)
|
16Qts(15.2L)
|
20Qts(19L)
|
24Qts(22.8L)
|
| Whipped Cream |
-
Wire Whip
|
4Pts
|
2Qts(1.9L)
|
2Qts
|
4Qts(3.8L)
|
6Qts(5.7L)
|
6Qts(5.7L)
|
9Qts(8.6L)
|
11Qts(10.5L)
|
12Qts(11.4L)
|
| Mashed Potatoes |
-Flat
Beater
|
4lbs
|
7.5lbs(3.4kg)
|
8lbs
|
15lbs(6.8kg)
|
23lbs(10.4kg)
|
23lbs(10.4kg)
|
30lbs(13.6kg)
|
35lbs(16kg)
|
40lbs(18.2kg)
|
| Egg Whites |
-Wire
Whip
|
0.75Pts
|
O.5Qts(0.45L)
|
1Qt
|
1Qt(.9L)
|
1.5Qts(1.4L)
|
1.5Qts(1.4L)
|
1.75Qts(1.6L)
|
2Qts(1.9L)
|
2.25Qts(2.1L)
|
| Meringue (Qty. of water) |
Wire Whip
|
0.25Pts
|
0.75Pts(.35L)
|
1.5Pts
|
1.5Pts(.7L)
|
1Qt(.9L)
|
1Qt(.9L)
|
1.25Qts(1.2L)
|
1.5Qts(1.4L)
|
1.75Qts(1.7L)
|
| Bakery - Single Batches |
--
|
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| Raised Donut Dough, 65%AR |
1st&2nd
|
2lbs
|
4.5Ibs(2kg)
|
9lbs
|
9lbs(4.1kg)
|
15lbs(6.8kg)
|
20lbs(9kg)
|
25lbs(11.4kg)
|
40lbs(18.2kg)
|
60lbs(27.3kg)
|
| Heavy Bread Dough, 55%AR |
1st only
|
3lbs
|
7.5Ibs(3.4kg)
|
15lbs
|
15lbs(6.8kg)
|
30lbs(13.6kg)
|
35lbs(16kg)
|
35lbs(15.9kg)
|
50lbs(22.7kg)
|
70lbs(31.8kg)
|
| Bread and Roll Dough, 60%AR |
1st only
|
5lbs
|
12.5Ibs(5.7kg)
|
25lbs
|
25lbs(11.4kg)
|
45lbs(20.4kg)
|
45lbs(20.4kg)
|
60lbs(27.3kg)
|
70lbs(31.8kg)
|
80lbs(36.3kg)
|
| Pizza Dough, Thin, 40%AR |
1st only
|
2lbs
|
4.5Ibs(2kg)
|
9lbs
|
9lbs(4.1kg)
|
14lbs(6.4kg)
|
25lbs(11kg)
|
30lbs(13.6kg)
|
35lbs(16kg)
|
60/30lbs
|
| Pisa Dough, Medium, 50%AR |
1st only
|
4lbs
|
5lbs(2.3kg)
|
10lbs
|
10lbs(4.5kg)
|
20lbs(9.1kg)
|
30lbs(13.6kg)
|
35lbs(15.9kg)
|
50lbs(22.7kg)
|
80/40lbs
|
| Pizza Dough, Thick, 60%AR |
1st only
|
5lbs
|
10lbs(4.6kg)
|
20lbs
|
20lbs(9.1kg)
|
40lbs(18.2kg)
|
40lbs(18.2kg)
|
50lbs(22.7kg)
|
60lbs(27.3kg)
|
70lbs(31.8kg)
|
| Fondant Icing |
Flat
Beater
|
3lbs
|
6lbs(2.7kg)
|
12lbs
|
12lbs(5.4kg)
|
18lbs(8.5kg)
|
18lbs(8.5kg)
|
25lbs(11.4kg)
|
30lbs(13.6kg)
|
36lbs(16.3kg)
|
| Cake |
Flat
Beater
|
6lbs
|
10lbs(4.8kg)
|
20lbs
|
21lbs(9.5kg)
|
30lbs(13.6kg)
|
30lbs(13.6kg)
|
40lbs(18.2kg)
|
47lbs(21.4lbs)
|
60lbs(25kg)
|
| Pie Dough |
Flat
Beater
|
4lbs
|
9lbs(4.3kg)
|
18lbs
|
18lbs(8.5kg)
|
27ibs(12.3kg)
|
27lbs(12.3kg)
|
35lbs(15.9kg)
|
42lbs(19kg)
|
50lbs(22.7kg)
|
| Pasta, Basic Egg Noodle |
Hook
|
0.5lbs
|
2lbs(0.9kg)
|
5lbs
|
5lbs(2.3kg)
|
8lbs(3.6kg)
|
15lbs(6.8kg)
|
15lbs(6.8kg)
|
22lbs(10kg)
|
35lbs(13.6kg)
|
|
Warning: 2nd or 3rd speed
should never be used on mixtures with less than 50%AR except on SP-30PZ
and SP-60PZ.
When mixing a product with less than 50%AR in the SP-30PZ or SP-60PZ batch size must be reduced by 1/2 to mix in 2nd speed. % is based on flour weight. example ( 50lbs of four and 25lbs of water = 50%AR) |
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