Hobart F-7832 Merkblatt

Item # ________________________________

Quantity _______________________________

C.S.I. Section 11400

F-7832 – Cutter Mixer Capacity Chart

Page 1 of 2

Bread or Cake Crumbs

Cut/Mix Attachment,

RUN

2 Min.

3-8 lbs.

Chopped Cheese (approx. 30

°

F)

Mixing Baffle

JOG-RUN

20-30 Sec.

15-20 lbs.

Cheese Spreads

RUN

3-4 Min.

20-40 lbs.

Chopped Potatoes

RUN-JOG

15-30 Sec.

16-35 lbs.

Whipped Potatoes (Instant)

Cut/Mix Attachment,

RUN

1 Min.

16-35 qts.

Potato Salad

Mixing Baffle

RUN-JOG

15-30 Sec.

25-40 lbs.

Salad Dressings

with Scraper

RUN

1 Min.

16-32 qts.

Mayonnaise

RUN

3 Min.

16-32 qts.

Cole Slaw

RUN

15-20 Sec.

20-35 lbs.

Crushed Ice

RUN

30 Sec.

20-35 lbs.

Vegetable Chunks

Cut/Mix Attachment

RUN

15-30 Sec.

10-20 lbs.

Tossed Salad

with Strainer Basket

JOG

2-3 Jogs

6-8-10 hds.

Chopped Sausage

RUN

1-2 Min.

20-30 lbs.

Hamburger (1st Cut)

Cut/Mix Attachment,

RUN

1-2 Min.

20-40 lbs.

Liver Paste

Mixing Baffle

RUN-JOG

2-3 Min.

20-40 lbs.

Meat Emulsions (ground 

3

⁄

32

")

with Scraper

RUN

2-3 Min.

20-40 lbs.

Meat Loaf (blend)

RUN-JOG

1-1

1

⁄

2

 Min.

20-30 lbs.

Meat Salad (Ham, Chicken, Fish & Egg)

RUN-JOG

1-1

1

⁄

2

 Min.

20-40 lbs.

Bread Dough

RUN

1

1

⁄

2

-2

1

⁄

2

 Min.

18-36 lbs.

Pizza Thin Crust (37-45%)*

Knead/Mix

RUN

1

1

⁄

2

-3 Min.

18-39 lbs.

Pizza Medium Crust (50-55%)*

Attachment

RUN

1

1

⁄

2

-2

1

⁄

2

 Min.

18-36 lbs.

Pizza Thick Crust (60-65%)*

RUN

1

1

⁄

2

-2

1

⁄

2

 Min.

18-32 lbs.

Cake Batter

RUN

2

1

⁄

2

-4 Min.

25-60 lbs.

Cookie Dough

Cut/Mix Attachment,

RUN

2-3 Min.

16-32 lbs.

Fruit Fillings

Mixing Baffle

RUN

60-90 Sec.

25-65 lbs.

Icings/Frostings

with Scraper

RUN

2-3 Min.

25-65 lbs.

Pie Dough

JOG

30 Sec.

15-30 lbs.

Sweet Dough

RUN

2-3 Min.

18-36 lbs.

* Moisture absorption. Example: 50%–12 lbs. Flour & 6 lbs. Water = 18 lbs. Dough
Consult Use and Care Manual (Form F-8218) for complete processing information.