Globe SP30 User Manual
Page 13
Capacity Chart
*
NOTE: The mixer capacity depends on the moisture content of the dough. When mixing doughs (pizza, bread, or
bagels) check your AR%! %AR (% Absorption Ratio) = Water weight divided by fl our weight. The capacities listed
above are based on fl our at room temperature and 70°F water temperature. (1 gallon of water weighs 8.33 lbs.)
´
Maximum Mixing Time - 7 Minutes
• If high gluten fl our is used, reduce the batch size by 10%.
If using chilled fl our, water below 70°F, or ice, reduce batch size by 10%.
2nd speed should never be used on 50% AR or lower with the exception of the SP60P. The SP60P requires a 50%
reduction in batch size to mix in speed 2 with 50% AR doughs.
Do not use attachments on hub while mixing!
Product
Agitator
and
Speed
SP8
SP10
SP20
SP25
SP30/
SP30P
SP40P
SP60P
SP62P
SP80PL
Waffl e or Hot Cake
Batter
Batter
Beater
3 qts.
5 qts.
8 qts.
10 qts.
12 qts.
16 qts.
24 qts.
N/A
30 qts.
Whipped Cream
Whip
4 pts.
2 qts.
4 qts.
5 qts.
6 qts.
9 qts.
12 qts.
N/A
16 qts.
Mashed
Potatoes
Potatoes
Beater
4 lbs.
8 lbs.
15 lbs.
18 lbs.
23 lbs.
30 lbs.
40 lbs.
N/A
50 lbs.
Egg Whites
Whip
¾ pts.
1 pt.
1 qt. 1 ¼ qts. 1 ½ qts. 1 ¾ qts.
2 qts.
N/A
2 qts.
Meringue
(Qty of Water)
(Qty of Water)
Whip
½ pts.
¾ pts. 1 ½ pts. 1 ¾ pts.
1 qt. 1 ¼ qts.
1 ¾ qts.
N/A
3 qts.
Raised Donut Dough
(65% AR) *
(65% AR) *
Hook
1st & 2nd
2 lbs.
4 ½ lbs.
9 lbs.
12 lbs.
15 lbs./
20 lbs.
25 lbs.
60 lbs.
75 lbs.
80 lbs.
Heavy Bread Dough
(55% AR) *•
(55% AR) *•
Hook
1st only
3 lbs.
7 ½ lbs.
15 lbs.
20 lbs.
30 lbs./
35 lbs.
40 lbs.
70 lbs.
75 lbs.
80 lbs.
Bread and Roll Dough
(60% AR) *•
(60% AR) *•
Hook
1st only
5 lbs. 12 ½ lbs.
25 lbs.
25 lbs.
45 lbs.
60 lbs.
80 lbs.
90 lbs.
90 lbs.
Pizza Dough, Thin
(40% AR) *•
(40% AR) *•
´
Hook
1st only
2 lbs.
5 lbs.
9 lbs.
12 lbs.
16 lbs./
25 lbs.
30 lbs. 40 lbs.
(1st)
50 lbs.
40 lbs.
(2nd)
50 lbs.
Pizza Dough, Medium
(50% AR) *•
(50% AR) *•
Hook
1st only
4 lbs.
5 lbs.
10 lbs.
15 lbs.
25 lbs./
36 lbs.
40 lbs. 70 lbs.
(1st)
35 lbs.
(2nd)
80 lbs.
(1st)
70 lbs.
(2nd)
90 lbs.
Pizza Dough, Thick
(60% AR) *•
(60% AR) *•
Hook
1st only
5 lbs.
10 lbs.
20 lbs.
25 lbs.
40 lbs./
45 lbs.
50 lbs.
70 lbs.
90 lbs. 100 lbs.
Fondant Icing
Beater
3 lbs.
6 lbs.
12 lbs.
15 lbs.
18 lbs.
25 lbs.
36 lbs.
N/A
60 lbs.
Cake
Beater
6 lbs.
10 lbs.
20 lbs.
25 lbs.
30 lbs.
40 lbs.
60 lbs.
N/A
90 lbs.
Pie Dough
Beater
4 lbs.
10 lbs.
18 lbs.
22 lbs.
27 lbs.
35 lbs.
50 lbs.
N/A
70 lbs.
Pasta, Basic Egg
Noodle
Noodle
Hook
½ lbs.
2 lbs.
5 lbs.
6 lbs.
8 lbs./
15 lbs.
17 lbs.
35 lbs.
40 lbs.
50 lbs.
The following maximum capacities are intended as a guideline only, varying factors such as the type of fl our used,
temperature of water used, and other conditions may require the batch to be reduced.
temperature of water used, and other conditions may require the batch to be reduced.