Capacity chart – Globe SP25 User Manual
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Capacity Chart
*
NOTE: The mixer capacity depends on the moisture content of the dough. When mixing doughs (pizza, bread, or
bagels) check your AR%! %AR (% Absorption Ratio) = Water weight divided by fl our weight. The capacities listed
above are based on fl our at room temperature and 70°F water temperature. (1 gallon of water weighs 8.33 lbs.)
´
Maximum Mixing Time - 7 Minutes
• If high gluten fl our is used, reduce the batch size by 10%.
If using chilled fl our, water below 70°F, or ice, reduce batch size by 10%.
2nd speed should never be used on 50% AR or lower with the exception of the SP60P. The SP60P requires a 50%
reduction in batch size to mix in speed 2 with 50% AR doughs.
Do not use attachments on hub while mixing!
Product
Agitator
and
Speed
SP8
SP10
SP20
SP25
SP30/
SP30P
SP40P
SP60P
SP62P
SP80PL
Waffl e or Hot Cake
Batter
Beater
3 qts.
5 qts.
8 qts.
10 qts.
12 qts.
16 qts.
24 qts.
N/A
30 qts.
Whipped Cream
Whip
4 pts.
2 qts.
4 qts.
5 qts.
6 qts.
9 qts.
12 qts.
N/A
16 qts.
Mashed
Potatoes
Beater
4 lbs.
8 lbs.
15 lbs.
18 lbs.
23 lbs.
30 lbs.
40 lbs.
N/A
50 lbs.
Egg Whites
Whip
¾ pts.
1 pt.
1 qt. 1 ¼ qts. 1 ½ qts. 1 ¾ qts.
2 qts.
N/A
2 qts.
Meringue
(Qty of Water)
Whip
½ pts.
¾ pts. 1 ½ pts. 1 ¾ pts.
1 qt. 1 ¼ qts.
1 ¾ qts.
N/A
3 qts.
Raised Donut Dough
(65% AR) *
Hook
1st & 2nd
2 lbs.
4 ½ lbs.
9 lbs.
12 lbs.
15 lbs./
20 lbs.
25 lbs.
60 lbs.
75 lbs.
80 lbs.
Heavy Bread Dough
(55% AR) *•
Hook
1st only
3 lbs.
7 ½ lbs.
15 lbs.
20 lbs.
30 lbs./
35 lbs.
40 lbs.
70 lbs.
75 lbs.
80 lbs.
Bread and Roll Dough
(60% AR) *•
Hook
1st only
5 lbs. 12 ½ lbs.
25 lbs.
25 lbs.
45 lbs.
60 lbs.
80 lbs.
90 lbs.
90 lbs.
Pizza Dough, Thin
(40% AR) *•
´
Hook
1st only
2 lbs.
5 lbs.
9 lbs.
12 lbs.
16 lbs./
25 lbs.
30 lbs. 40 lbs.
(1st)
50 lbs.
40 lbs.
(2nd)
50 lbs.
Pizza Dough, Medium
(50% AR) *•
Hook
1st only
4 lbs.
5 lbs.
10 lbs.
15 lbs.
25 lbs./
36 lbs.
40 lbs. 70 lbs.
(1st)
35 lbs.
(2nd)
80 lbs.
(1st)
70 lbs.
(2nd)
90 lbs.
Pizza Dough, Thick
(60% AR) *•
Hook
1st only
5 lbs.
10 lbs.
20 lbs.
25 lbs.
40 lbs./
45 lbs.
50 lbs.
70 lbs.
90 lbs. 100 lbs.
Fondant Icing
Beater
3 lbs.
6 lbs.
12 lbs.
15 lbs.
18 lbs.
25 lbs.
36 lbs.
N/A
60 lbs.
Cake
Beater
6 lbs.
10 lbs.
20 lbs.
25 lbs.
30 lbs.
40 lbs.
60 lbs.
N/A
90 lbs.
Pie Dough
Beater
4 lbs.
10 lbs.
18 lbs.
22 lbs.
27 lbs.
35 lbs.
50 lbs.
N/A
70 lbs.
Pasta, Basic Egg
Noodle
Hook
½ lbs.
2 lbs.
5 lbs.
6 lbs.
8 lbs./
15 lbs.
17 lbs.
35 lbs.
40 lbs.
50 lbs.
The following maximum capacities are intended as a guideline only, varying factors such as the type of fl our used,
temperature of water used, and other conditions may require the batch to be reduced.