Capacity chart – Globe SP8 User Manual
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Capacity Chart
NOTE: 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.
Agitator
SP30/
Product
and Speed
SP8
SP10
SP20
SP25 SP30P
SP40P
SP60P
SP80PL
Waffl e or Hot Cake Batter Flat Beater
3 qts.
5 qts.
8 qts. 10 qts.
12 qts. 16 qts.
24 qts.
30 qts.
Whipped Cream
Wire Whip
4 pts.
2 qts.
4 qts.
5 qts.
6 qts.
9 qts.
12 qts.
16 qts.
Mashed Potatoes
Flat Beater
4 lbs.
8 lbs. 15 lbs. 18 lbs.
23 lbs. 30 lbs.
40 lbs.
50 lbs.
Egg Whites
Wire Whip
¾ pts.
1 pt.
1 qt. 1¼ qts.
1½ qts. 1¾ qts.
2 qts.
2 qts.
Meringue (Qty. of Water) Wire Whip
½ pts.
¾ pts. 1½ pts. 1¾ pts.
1 qt. 1¼ qts.
1¾ qts.
3 qts.
Raised Donut Dough
Dough Hook
2 lbs.
4½ lbs.
9 lbs. 12 lbs. 15/20 lbs. 25 lbs.
60 lbs.
80 lbs.
(65% AR) *
1st and 2nd
Heavy Bread Dough
Dough Hook
3 lbs.
7½ lbs. 15 lbs. 20 lbs. 30/35 lbs. 40 lbs.
70 lbs.
80 lbs.
(55% AR) *•
1st
only
Bread and Roll Dough
Dough Hook
5 lbs.
12½ lbs. 25 lbs. 25 lbs.
45 lbs. 60 lbs.
80 lbs.
90 lbs.
(60% AR) *•
1st
only
Pizza Dough, Thin
Dough Hook
2 lbs.
5 lbs.
9 lbs. 12 lbs. 16/25 lbs. 30 lbs. 40 lbs.
(1st)
50 lbs.
(40% AR) *
´
•
1st
only
Pizza Dough, Medium
Dough Hook
4 lbs.
5 lbs. 10 lbs. 15 lbs. 25/36 lbs. 40 lbs. 70 lbs.
(1st)
90 lbs.
(50% AR) *•
1st
only
35
lbs.
(2nd)
Pizza Dough, Thick
Dough Hook
5 lbs.
10 lbs. 20 lbs. 25 lbs. 40/45 lbs. 50 lbs.
70 lbs.
100 lbs.
(60% AR) *•
1st
only
Fondant Icing
Flat Beater
3 lbs.
6 lbs. 12 lbs. 15 lbs.
18 lbs. 25 lbs.
36 lbs.
60 lbs.
Cake
Flat Beater
6 lbs.
10 lbs. 20 lbs. 25 lbs.
30 lbs. 40 lbs.
60 lbs.
90 lbs.
Pie Dough
Flat Beater
4 lbs.
10 lbs. 18 lbs. 22 lbs.
27 lbs. 35 lbs.
50 lbs.
70 lbs.
Pasta, Basic Egg Noodle Dough Hook
½ lbs.
2 lbs.
5 lbs.
6 lbs.
8/15 lbs. 17 lbs.
35 lbs.
50 lbs.
*
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!