Specifications

SRM20/SRMF20 Table of Mixing capacity and Recommended Agitators
MODEL
Bowl capacity
Attachment Hub Size
Motor
SRM20 / SRMF20
22 qt. 20.8 L
#12
1/2Hp
Kitchen Capacities (single
batches)
Mashed potatoes
Whipping cream
Mayonnaise
Egg whites
Meringue
Waffle or pancake batter
Agitator
Batter beater, 4-Wing beater
Wire whip, 4-Wing beater
Batter beater, Wire whip,
4-Wing beater
Wire whip
Wire whip
Batter beater
15 lb. 6.8 kg.
4 qt. 3.8 L.
10 qt. (oil) 9.5 L. (oil)
1 qt. 0.9 L.
1-1/2 pt.(water) 0.7 L. (water)
8 qt. 7.6 L.
Bakery Capacities (single
batches)
Pie dough
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 1 for:
Pizza dough
Thin, 40% AR
Medium, 50% AR
Thick, 60% AR
Use only speed 1 or 2 for:
Bread / roll dough
Heavy, 55% AR
Light to medium 60%AR
Raised doughnut dough
65% AR
Agitator
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
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 lb. 5.5kg.
16 lb. 7.3 kg.
8 lb. 3.6 kg.
9 lb. 4.1 kg.
10 lb. 4.6 kg.
20 lb. 9.1 kg.
15 lb. 6.8 kg.
25 lb. 11.4 kg.
9 lb. 4.1 kg.
NOTES: Recommended speeds are for the capacities listed.
Dough capacity, for bread, rolls, pizza, bagels or doughnut, is based on a 12% flour moisture
and 70˚F (21˚C) water temperature. Reduce capacity by 10% 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.
An AR% below 40% will reduce the total capacity.
1 Gallon of water = 8.3 lb. (1 liter of water = 2.2lb.)
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