HL200 MIXER CAPACITY CHART
Recommended Maximum Capacities - dough capacities
based on 70°F. water and 12% flour moisture.
AGITATORS
PRODUCT SUITABLE FOR HL200
OPERATION
CAPACITY OF BOWL (QTS. LIQUID) 20
Egg Whites D 1 qt.
Mashed Potatoes B & C 15 lbs.
Mayonnaise (Qts. of Oil) B or C or D 10 qts.
Meringue (Qts. of Water) D 11⁄2 pts.
Waffle or Hot Cake Batter B 8 qts.
Whipped Cream D or C 4 qts.
Cake, Angel Food
(8-10 oz. cake) C or I 15
Cake, Box or Slab B or C 20 lbs.
Cake, Cup B or C 20 lbs.
Cake, Layer B or C 20 lbs.
Cake, Pound B 21 lbs.
Cake, Short (Sponge) C or I 15 lbs.
Cake, Sponge C or I 12 lbs.
Cookies, Sugar B 15 lbs.
Dough, Bread or Roll
(Lt.-Med.) 60% AR § ED 25 lbs.■
Dough, Heavy Bread 55% AR § ED 15 lbs.■
Dough Pie B & P 18 lbs.
Dough, Thin Pizza 40% AR
(max. mix time 5 min.) §‡ ED 9 lbs.■
Dough, Med. Pizza 50% AR §‡ ED 10 lbs.■
Dough, Thick Pizza 60% AR §‡ ED 20 lbs.■
Dough, Raised Donut 65% AR ED 9 lbs.*
Dough, Whole Wheat 70% AR ED 20 lbs.■
Eggs & Sugar for Sponge Cake B & C or I 8 lbs.
Icing, Fondant B 12 lbs.
Icing, Marshmallow C or I 2 lbs.
Shortening & Sugar, Creamed B 16 lbs.
Pasta, Basic Egg Noodle
(max. mix time 5 min.) ED 5 lbs.
NOTE: % AR (% Absorption Ratio) - Water weight divided by
flour weight. Capacity depends on moisture content of dough.
Above capacities based on 12% flour moisture at 70°F water
temperature.
■ 1st Speed
* 2nd Speed
† 3rd Speed
§ If high gluten flour is used, reduce above dough batch size
by 10%.
‡ 2nd Speed should never be used on 50% AR or lower
products.
USE OF ICE REQUIRES A 10% REDUCTION IN BATCH SIZE.
