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Berkel ML-141018 User Manual

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FMS10 & FMS20 Owner/Operator Manual
MIXING BOWL CAPACITY CHART
Capacity of Bowl (Qts. Liquid)
Agitators
Suitable for
Operation
10-Quart
20-Quart
Model
FMS10
FMS20
Motor (HP)
1/2
1
Overall Space Required (Bench Space)
13¾" W X 17 ½" 
D X 25 ¾"H
17 ¾"W X 23 
¼"D X 31 ½"H
Kitchen Materials Capacity Chart (Finished Materials)
Egg Whites (pt.)
D
1 pt.
2 pts.
Mashed Potatoes (lbs.)
B
8 lbs.
15 lbs.
Mayonnaise (Qts. of Oil)
B or D
4 qts.
9 qts.
Meringue (Qty. of Water)
D
3/4 pt. 
1 1/2 pts.
Waffl e or Hot Cake Batter (qt.)
B
4 qts.
8 qts.
Whipped Cream (qt.)
D
2 qts.
4 qts.
Bake Shop Materials
Cake, Angel Food (8-10 oz. cake) (lb.)
B
7 1/2 lbs.
15 lbs.
Cake, Box or Slab or Layer (lb.)
B
10 lbs.
20 lbs.
Cake, Cup (doz.)
B
18 lbs.
30 lbs.
Cake, Pound (lb.)
B
15 lbs.
21 lbs.
Cake, Sponge (lb.)
B
6 lbs.
12 lbs.
Cookies, Sugar (lbs.)
B
9 lbs.
15 lbs.
Dough, Bread or Roll (Lt-Med) 60% AR § (lb.)
ED
12 lbs. **
25 lbs. ** 
Dough, Heavy Bread 55% AR § (lb.)
ED
5 lbs. **
10 lbs. **
Dough, Pie (lb.)
B
12 lbs.
18 lbs.
Dough, Thin Pizza 40% AR (max mix time 5 min.) §
ED
4 lbs.**
9 lbs. **
Dough, Medium Pizza 50% AR §
ED
5 lbs. **
10 lbs. **
Dough, Thick Pizza 60% AR §
ED
8 lbs. **
20 lbs. **
Dough, Raised Donut 65% AR (lb.)
ED
4 1/2 lbs. +
9 lbs. +
Dough, Whole Wheat 70% AR
ED
8 lbs. **
20 lbs. **
Eggs & Sugar for Sponge Cake (lb.)
B
4 lbs.
8 lbs.
Icing, Fondant (lb.)
B
6 lbs.
12 lbs.
Icing, Marshmallow (lb.)
B
1 lb.
2 lbs.
Shortening & Sugar, Creamed (lb.)
B
8 lbs.
16 lbs.
Pasta, Basic Egg Noodle (max mix time 5 min.) (lb.)
ED
3 lbs.
5 lbs.
** 1st Speed       + 2nd Speed       § If high gluten fl our is used, reduce above dough batch size by 10%.
NOTE:  % AR (% Absorption Ratio) = Water weight divided by fl our weight X 100%. Capacity depends on 
moisture content of dough.  Above capacity based on 12% fl our moisture and 70
o
F water temperature.
ABBREVIATIONS - AGITATORS SUITABLE FOR OPERATION
B - Flat Beater
D - Wire Whip
ED - Spiral Dough Hook