PSM-60 PSM-80

SPIRAL MIXER CAPACITY CHART
LBS (KG) LBS (KG) LBS (KG) LBS (KG) LBS (KG) LBS (KG)
PSM-40 79 (75) 55 (25) 88 (40) 610 (277) 125 (57) 135 (61) 135 (61) 75 (34) 110 (50) 135 (61)
PSM-50 81 (77) 55 (25) 88 (40) 716 (325) 140 (64) 150 (68) 150 (68) 85 (38) 120 (55) 150 (68)
PSM-60 126 (120) 82 (37) 132 (60) 1043 (473) 200 (90) 220 (100) 220 (100) 95 (43) 190 (86) 220 (100)
PSM-80 141 (134) 110 (50) 176 (80) 1129 (512) 220 (100) 240 (108) 240 (108) 105 (48) 210 (95) 240 (108)
PSM-120 204 (194) 165 (75) 265 (120) 1477 (670) 290 (132) 325 (147) 325 (147) 135 (61) 260 (118) 325 (147)
MODEL PSM-40 PSM-50 PSM-60 PSM-80 PSM-120
SPEED ARM 1 (RPM) 115 132 123 123 100
SPEED ARM 2 (RPM) 235 265 225 225 200
SPEED BOWL (RPM) 11/23 18 16 16 1
55%AR 60%AR 70%AR 40%AR 50%AR 60%AR
BOWL FLOUR DOUGH WEIGHT DOUGH DOUGH DOUGH DOUGH DOUGH DOUGH
QUARTS (LITRES) LBS (KG) LBS (KG) LBS (KG)
HEAVY BREAD BREAD ROLLS WHOLE WHEAT THIN PIZZA MEDIUM PIZZA THICK PIZZA
MODEL CAPACITY NET PRODUCT
Recommended maximum: Capacities based on 70°F (21°C) water and 12% flour moisture.
Absorption ratio formula — % AR = weight of water (lbs) divided by weight of flour (lbs).
1 US gallon of water = 8.33 lbs / 3.77 Kg — 1 Canadian gallon of water = 10lbs / 4.54 Kg.
Use of ice, high gluten flour or water temperature below 70°F (21°C) requires a 10% reduction in batch size.
*NOTE: The maximum capacities indicated in our Spiral Mixer Capacity Chart are to be a guideline only. Varying factors such as the type of flour,
water temperature, and other conditions may require the batch to be reduced.
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Printed June 2016