Globe’s electronic capacity chart is available online at www.globeslicers.com. Be precise.
19
Mixer Capacities
Globe Mixer Capacity Chart
Product Agitator
and Speed
SP5 SP8 SP10 SP20 SP25 SP30/
SP30P
SP40 SP60 SP62P SP80PL
Wafe or Hotcake Batter
Flat Beater 2 qts. 3 qts. 5 qts. 8 qts. 10 qts. 12 qts. 16 qts. 24 qts. ---- 30 qts.
Whipped Cream
Wire Whip 2 qts. 2 qts. 2 qts. 4 qts. 5 qts. 6 qts. 9 qts. 12 qts. ---- 16 qts.
Mashed Potatoes
Flat Beater 4 lbs. 4 lbs. 8 lbs. 15 lbs. 18 lbs. 23 lbs. 30 lbs. 40 lbs. ---- 50 lbs.
Egg Whites
Wire Whip ¾ pts. ¾ pts. 1 pt. 1 qt. 1¼ qts. 1½ qts. 1¾ qts. 2 qts. ---- 2 qts.
Meringue
(Qty. of Water)
Wire Whip ¼ pts. ½ pts. ¾ pts. 1½ pts. 1¾ pts. 1 qt. 1¼ qts. 1¾ qts. ---- 3 qts.
Raised Donut Dough
(65% AR) *
Dough Hook
1st and 2nd
2 lbs. 2 lbs. 4½ lbs. 9 lbs. 12 lbs. 15 lbs./
20 lbs.
25 lbs. 60 lbs. 75 lbs. 80 lbs.
Heavy Bread Dough
(55% AR) *•
Dough Hook
1st only
4 lbs. 3 lbs. 7½ lbs. 15 lbs. 20 lbs. 30 lbs./
35 lbs.
40 lbs. 70 lbs. 75 lbs. 80 lbs.
Bread and Roll Dough
(60% AR) *•
Dough Hook
1st only
5 lbs. 5 lbs. 12½ lbs. 25 lbs. 25 lbs. 45 lbs. 60 lbs. 80 lbs. 90 lbs. 90 lbs.
Pizza Dough, Thin
(40% AR) *•
Dough Hook
1st only
3 lbs. 2 lbs. 5 lbs. 9 lbs. 12 lbs. 16 lbs./
25 lbs.
30 lbs. 40 lbs. (1st) 50 lbs.
35 lbs. (2nd)
50 lbs.
Pizza Dough, Medium
(50% AR) *•
Dough Hook
1st only
4 lbs. 4 lbs. 5 lbs 10 lbs. 15 lbs. 25 lbs./
36 lbs.
40 lbs. 70 lbs. (1st)
35 lbs. (2nd)
80 lbs. (1st)
60 lbs. (2nd)
90 lbs.
Pizza Dough, Thick
(60% AR) *•
Dough Hook
1st only
5 lbs. 5 lbs. 10 lbs 20 lbs. 25 lbs. 40 lbs./
45 lbs.
50 lbs. 70 lbs. 90 lbs. 100 lbs.
Fondant Icing
Flat Beater 4 lbs. 3 lbs. 6 lbs 12 lbs. 15 lbs. 18 lbs. 25 lbs. 36 lbs. ---- 60 lbs.
Cake
Flat Beater 5 lbs. 6 lbs. 10 lbs. 20 lbs. 25 lbs. 30 lbs. 40 lbs. 60 lbs. ---- 90 lbs.
Pie Dough
Flat Beater 5 lbs. 4 lbs. 10 lbs. 18 lbs. 22 lbs. 27 lbs. 35 lbs. 50 lbs. 60 lbs. 70 lbs.
Pasta, Basic Egg Noodle
Dough Hook 1 lb. 2 lbs. 3 lbs. 5 lbs. 6 lbs. 8 lbs./
15 lbs.
17 lbs. 35 lbs. 40 lbs. 50 lbs.
* NOTE: The mixer capacity depends on the moisture content of the dough. When mixing dough (pizza, bread, or bagels)
check your AR%! %AR (% Absorption Ratio) = Water weight divided by flour weight. The capacities listed below are based on
flour at room temperature and 70°F water temperature. (1 gallon of water weighs 8.33 lbs.)
Key Symbols •
Maximum Mixing Time - 7 Minutes
• If high gluten flour is used, reduce the batch size by 10%.
If using chilled flour, 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 SP60. The SP60 requires a 50% reduction
in batch size to mix in speed 2 with 50% AR doughs.
Do not use attachments on hub while mixing!
The following maximum capacities are intended as a guideline only. Varying factors such
as the type of our used, temperature of water used, and other conditions may require the
batch to be reduced.
(24 pages)
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