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User Manual

Mixer Capacity Chart

Product

Bread and Roll Dough -60 % AR

Heavy Bread Dough -55% AR

Pizza Dough, Thin -40% AR

Pizza Dough, Medium -50% AR

Pizza Dough, Thick -60% AR

Raised Donut Dough -65% AR

Mashed Potatoes

Waffle or Hot Cake Batter

Egg Whites

Whipped Cream

Cake Batter

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 lb. of water and 10 lb. 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.

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

• 8.3 lb. = 1 gallon of water – 2.08 lb. = 1 Quart.

TYPE

Capacity

Power Supply (V)

Power (W)

Amps

Phase

Mixing Speed (R.P .M)

Max Flour Capacity

Horse Power

Agitator and Speed

Dough Hook - 1st only

Not Recommended

Dough Hook - 1st only

Flat Beater

Wire Whisk

Flat Beater

177MX30H

30 qt

120V ~60Hz

1000W

10A

1PH

Whip

516

Flat Beater

245

Dough Hook

150

Hub Attachment

66/108/227

18 lb

1 3/4 hp

Maximum Bowl

Capacity

25 lb

20 lb

10 lb

15 lb

25 lb

12.5 lb

15 lb

10 qt

1.5 qt

3 qt

20 lb