Author Topic: 20 qt mixer capacity  (Read 5407 times)

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Offline jjerrier2450

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20 qt mixer capacity
« on: June 11, 2009, 10:30:36 PM »
Does anyone know how much flour a standard 20qt spiral mixer can handle?  Can it handle 22 lbs/10 kilos of Type 00 flour??


Offline sabinoapizza

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Re: 20 qt mixer capacity
« Reply #1 on: June 12, 2009, 07:21:53 AM »
HL200 MIXER CAPACITY CHART
Recommended Maximum Capacities - dough capacities
based on 70F. 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 70F 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.
Sabino

Offline thezaman

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Re: 20 qt mixer capacity
« Reply #2 on: June 12, 2009, 09:55:02 AM »
I don't think it is big enough,the specs show maximum finished weight on most products at 20 pounds .You could do about 12 pounds of flour at 60 percent absorption.A little over 19 pounds finished weight.

Offline scott r

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Re: 20 qt mixer capacity
« Reply #3 on: June 12, 2009, 11:43:52 AM »
you should also beware that spiral mixers tend to throw dough around the room sometimes!
« Last Edit: June 12, 2009, 11:54:41 AM by scott r »

Offline jjerrier2450

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Re: 20 qt mixer capacity
« Reply #4 on: June 12, 2009, 12:48:38 PM »
True - my KA is insane with throwing dough.  Well if it is still reasonably priced, I may make a run at the 20qt mixer.  It is brand new.  I should be able to get close to 30 dough balls out of 11 pounds of flour....I'm getting close to 60 out of 22 pounds.  Thanks for everyone's help.