Specifications

I '
,
I
I
I'
I
MODE L SRM2O
Bowl Capacity
22 qt
20.8 L
Attachment Hub Size
#12
Motor 1/2 hp
tchen Cpactes (snge barches)
Mashed potatoes
Whipping cream
Mayonnaise
Egg whites
Meringue
Waffle or pancake batter
i3k&y Capacities )snge batches)
Pie dough
Cake
Sponge cake batter
Angel food batter (8-10 oz. cakes)
Marshmallow icing
Fondant icing
Shortening & sugar creamed
Egg & sugar for sponge cake
Lise only Speed I for:
Pizza dough
thin, 40% AR
medium, 50% AR
thick, 60% AR
lise Speeds i & 2 for:
Raised doughnut dough
65% AR
Bread/roll dough
heavy, 55% AR
light to med., 60% AR
Agftator(s)
batter beater, 4-wing beater
wire whip, 4-wing beater
batter beater, wire whip,
4-wing beater
wire whip
wire whip
batter beater
Agttcr(s)
pastry knife
batter beater, 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
dough hook
dough hook
dough hook
dough hook
dough hook
15 lb
4 qt
10 qt (oil)
i qt
i 1/2
t (water)
8 qt
91b
4.1kg
6.8 kg
3.8 L
9,5 L (oil)
0.9 L
0.7 L (water)
7.6 L
NOTES: Recommended speeds are for the capacities listed. For larger capacities, reduce speed. Dough capacity,
whether for breads, rolls, pizza, bagels or doughnuts, is based on 12% flour moisture and 70°F (2 1°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.
1 gallon ofwater = 8.3 lb.
(1 liter ofwater =2.21b.)
18 lb 8.2 kg
21 lb
9.6 kg
12 lb
5.5 kg
15 cakes
15 cakes
2 lb
0.9 kg
12 Ib
5.5 kg
16 Ib
7.3 kg
8 lb
3.6 kg
9 lb
4.1 kg
10 lb
4.6 kg
20 Ib
9.1 kg
15 Ib
6.8 kg
25 lb
11.4 kg
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