Specifications

SRM6O+/SpM8o+
SRM6O+ Table ofMixing Capacities & Recommended Agitators
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 ofthe flour.
The lower the AR% the stiffer and more difficult the dough is to mix.
AR% below 40% will reduce total capacity.
i gallon of water = 8.3 lb. (1 liter of water
2.21b)
Page 8
MODEL
Bowl Capacity
Attachment Hub Size
Motor
SRM6O+
72 qt
68. 1 L
#12
3 hp
Kitchen Capacities (single
batches)
Mashed potatoes
Whipping cream
Mayonnaise
Egg whites
Meringue
Waffle or pancake batter
Agitator(s)
Bafter beater, 4-wing beater
Wire whip, 4-wing beater
Batter beater, wire whip,
4-wing beater
Wire whip
Wire whip
Batter beater
40 lb
18.2 kg
12 qt
11.4 L
18 qt (oil)
17 L (oil)
2
1.9 L
11/2 qt(water)
1.4 L (water)
24 qt
22.7 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 i or 2 for:
Bread/roll dough
Heavy, 55% AR
Lìghttomed.60%AR
Raised doughnut dough
65% AR
Agitator(s)
Pastry knife
Batter beater, 4-wing beater
Wire whip, 4-wing beater
Wire whip, 4-wing beater
Wire whip, 4-wing beater
4-wing beater
Batter beater
Batter beater
Batter beater, 4-wing beater
Dough hook
Doughhook
Dough hook
Dough hook
Doughhook
Dough hook
50 lb
22.7 kg
50 lb
22.7 kg
45 lb
20.5 kg
36 lb
16.4 kg
45 cakes
45 cakes
5 lb
2.3 kg
36 lb
16.4 kg
48 lb
21.8 kg
24 lb
10.9 kg
40 lb
18.2 kg
75 lb
34.1 kg
80 lb
36.4 kg
80 lb
36.4 kg
8Olb
36.4kg
50 lb
22.8 kg
NOTES: Recommended speeds are for the capacities listed. For larger capacities, reduce
speed. Dough capacity. whether for bread. rolls. nizza. bards or dourhnuts is
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