Berkel FMS60 User Manual

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Capacity of Bowl (Qts. Liquid)

Agitators

Suitable for

Operation

60 Quart

Model

FMS60

Motor (HP)

3.0

Overall Space Required (Bench Space)

36" W X 46" D X 69"H

Kitchen Materials Capacity Chart (Finished Materials)
Egg Whites (pt.) 

D 

4 pts.

Mashed Potatoes (lbs.) 

B 

40 lbs.

Mayonnaise (Qts. of Oil) 

B or D 

18 qts.

Meringue (Qty. of Water) 

D 

3 pts.

Waffl e or Hot Cake Batter (qt.) 

B 

24 qts.

Whipped Cream (qt.) 

D 

12 qts.

Bake Shop Materials
Cake, Angel Food (8-10 oz. cake) (lb.) 

B 

45 lbs.

Cake, Box or Slab or Layer (lb.) 

B 

50 lbs.

Cake, Cup (doz.) 

B 

60

Cake, Pound (lb.) 

B 

55 lbs.

Cake, Sponge (lb.) 

B 

36 lbs.

Cookies, Sugar (lbs.) 

B 

40 lbs.

Dough, Bread or Roll (Lt-Med) 60% AR § (lb.) 

ED 

80 lbs. +

Dough, Heavy Bread 55% AR § (lb.) 

ED 

60 lbs. **

Dough, Pie (lb.) 

B 

50 lbs.

Dough, Thin Pizza 40% AR (max mix time 5 min.) § 

ED 

40 lbs.**

Dough, Medium Pizza 50% AR § 

ED 

70 lbs. **

Dough, Thick Pizza 60% AR § 

ED 

70 lbs. **

Dough, Raised Donut 65% AR (lb.) 

ED 

30 lbs. 

Dough, Whole Wheat 70% AR 

ED 

70 lbs. **

Eggs & Sugar for Sponge Cake (lb.) 

B 

24 lbs.

Icing, Fondant (lb.) 

B 

36 lbs.

Icing, Marshmallow (lb.) 

B 

5 lbs.

Shortening & Sugar, Creamed (lb.) 

B 

48 lbs.

Pasta, Basic Egg Noodle (max mix time 5 min.) (lb.) 

ED 

30 lbs.

** 1st Speed + 2nd Speed § If high gluten flour is used, reduce above dough batch size by 10%.
NOTE: % AR (% Absorption Ratio) = Water weight divided by flour weight X 100%. Capacity depends on 

moisture content of dough. Above capacity based on 12% flour moisture and 70°F water temperature.
ABBREVIATIONS - AGITATORS SUITABLE FOR OPERATION
B - Flat Beater
D - Wire Whip
ED - Spiral Dough Hook

FMS60 Owner/Operator Manual