Specifications
SRM6O+/SRM8O
SRMSO+ Table ofMixing Capacities & Recommended Agitators
:
Kecommended speeds are for the capacities listed. For larger capacities, reduce
speed. Dough capacity, whether for bread, rolls, pizza, bagels
or doughnuts, is
based on 12% flour moisture and 70°F (21°C) water temperature. Reduce
capacity if cold water is used. If higher gluten flour is used, reduce total
capacity by 10%.
AR% (Absorption Ratio) = the weight of the water divided by the
weight of the flour.
The lower the AR% the stiffer and more difficult the dough is to mix,
AR% below 40% will reduce total capacity.
i gallon ofwater = 8.3 lb. (1 liter ofwater = 2.2lb)
Page 9
MODEL
BowiCapacity
Attachment Hub Size
Motor
SRM8O+
9Oqt
85.2 L
#12
i hp
Kitchen Capacities (single
batches)
Mashed potatoes
Whipping cream
Mayonnaise
Egg whites
Meringue
Waffle or pancake batter
Agitator(s)
Batter beater, 4-wing beater
Wire whip, 4-wing beater
Batter beater, wire whip,
4-wing beater
Wire whip
Wire whip
Batter beater
50 lb
22.7 kg
16 qt
15.1 L
22 qt (oil)
20.8 L (oìl)
3 qt
2.8 L
2 qt (water)
1.9 L (water)
30 qt
28.4 L
Bakery Capacities (single
batches)
Pie dough
Cake
Short sponge cake
Sponge cake batter
Angle food batter (8-10 oz
cake)
Marshmallow icing
Fondant icing
Shortening & sugar creamed
Egg & sugar for sponge cake
Use only speed i for:
Pizza dough
thin,40%AR
medium, 50% AR
thick, 60% AR
Use speed 1 or 2 for:
Raised doughnut dough
65% AR
Bread/roll dough
heavy,55%AR
lightto med., 60% AR
Agitator(s)
Pastryknife
Batter beater, 4-wing beater
Wire whip, 4-wing beater
Wire whip, 4wing beater
Wire whip, 4-wing beater
4-wing beater
Batter beater
Batter beater
Batter beater, 4-wing beater
Doughhook
Dough hook
Dough hook
Dough hook
Doughhook
Dough hook
60 lb
27.3 kg
60 lb
27.3 kg
70 lb
3 1.8 kg
54 lb
24.5 kg
60 cakes
60cakes
6 1/2 lb
3.0 kg
45 lb
20.4 kg
55 lb
25.0 kg
36 lb
16.4 kg
4Olb
18.2 kg
75 lb
34. 1 kg
80 lb
36.4 kg
60 lb
27.3 kg
801b
36.4kg
80 lb
36.4 kg
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