Mixer Capacity Chart - All Models (Metric)
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2Item # _____________________________________
Quantity ___________________________________
C.S.I. Section 11400
MIXER CAPACITY CHART –
ALL MODELS (METRIC)
701 S Ridge Avenue, Troy, OH 45374
1-888-4HOBART •
Recommended Maximum Capacities—dough capacities based on 21°C water and 12% flour moisture.
AGITATORS
PRODUCT
SUITABLE FOR
N50
HL120
HL200
HL300
HL400
HL600
HL662
HL800
HL1400
OPERATION
CAPACITY OF BOWL (LITERS LIQUID)
5 liters
12 liters
20 liters
30 liters
40 liters
60 liters
60 liters
80 liters
140 liters
Egg Whites
D
0.3 liters
0.6 liters
1.0 liter
1.4 liters
1.7 liters
1.9 liters
—
2.0 liters
4.0 liters
Mashed Potatoes
B & C
2 kg
5 kg
7 kg
11 kg
14 kg
18 kg
—
27 kg
46 kg
Mayonnaise (Liters of Oil)
B or C or D
1.4 liters
4.3 liters
9.5 liters
11.4 liters
12.3 liters
17.0 liters
—
28.4 liters
47.3 liters
Merinque (Qty. of Water)
D
0.1 liters
0.4 liters
0.7 liters
1.0 liter
1.5 liters
1.5 liters
—
3.0 liters
5.0 liters
Waffle or Hot Cake Batter
B
2 kg
5 kg
7 kg
12 kg
15 kg
23 kg
—
30 kg
—
Whipped Cream
D or C
2 kg
3 kg
4 kg
6 kg
9 kg
12 kg
—
15 kg
29 kg
Cake, Angel Food
(8-10 oz. cake)
C or I
0.6 kg
2 kg
4 kg
6 kg
9 kg
13 kg
—
17 kg
34 kg
Cake, Box or Slab
B or C
2 kg
6 kg
9 kg
14 kg
18 kg
23 kg
34 kg
46 kg
84 kg
Cake, Cup
B or C
2 kg
6 kg
9 kg
14 kg
21 kg
27 kg
32 kg
41 kg
75 kg
Cake, Layer
B or C
2 kg
6 kg
9 kg
14 kg
21 kg
27 kg
32 kg
41 kg
75 kg
Cake, Pound
B
2 kg
6 kg
10 kg
14 kg
18 kg
25 kg
34 kg
46 kg
84 kg
Cake, Short (Sponge)
C or I
2 kg
4 kg
7 kg
11 kg
11 kg
21 kg
—
36 kg
68 kg
Cake, Sponge
C or I
1 kg
3 kg
6 kg
8 kg
19 kg
16 kg
—
30 kg
77 kg
Cookies, Sugar
B
2 kg
5 kg
7 kg
11 kg
14 kg
18 kg
23 kg
27 kg
46 kg
Dough, Bread or Roll
§
(Lt.-Med.) 60% AR
ED
2 kg
6 kg
11 kg
21 kg
21 kg
36 kg*
41 kg*
77 kg*
95 kg*
Dough, Heavy Bread
§
55% AR
ED
—
4 kg
7 kg
14 kg
16 kg
27 kg*
39 kg*
64 kg*
80 kg*
Dough, Pie
B & P
2 kg
5 kg
8 kg
12 kg
16 kg
23 kg
27 kg
34 kg
57 kg
Dough, Thin Pizza 40% AR
§
(max. mix time 5 min.)
ED
—
2 kg
4 kg
6 kg
11 kg
18 kg
27
/18 kg
39 kg
61 kg
Dough, Med. Pizza 50% AR §
ED
—
2 kg
5 kg
9 kg
15 kg
32 kg
41
/32 kg
70 kg
86 kg
Dough, Thick Pizza 60% AR §
ED
—
5 kg
9 kg
18 kg
21 kg
32 kg*
41 kg*
70 kg*
41 kg*
Dough, Raised Donut
65% AR
ED
—
2 kg*
4 kg*
7 kg*
11 kg*
14 kg†
34 kg*
27 kg†
46 kg†
Dough, Whole Wheat
70% AR
ED
—
5 kg
9 kg
18 kg
21 kg
32 kg*
41 kg*
68 kg*
84 kg*
Eggs & Sugar for Sponge Cake
B & C or I
1 kg
2 kg
4 kg
6 kg
8 kg
11 kg
—
18 kg
34 kg
Icing, Fondant
B
1 kg
3 kg
6 kg
8 kg
11 kg
16 kg
—
30 kg
46 kg
Icing, Marshmallow
C or I
0.2 kg
1 kg
1 kg
2 kg
2 kg
2 kg
—
5 kg
9 kg
Shortening & Sugar,
Creamed
B
2 kg
4 kg
7 kg
11 kg
16 kg
22 kg
23 kg
30 kg
55 kg
Pasta, Basic Egg Noodle
(max. mix time 5 min.)
ED
—
—
2 kg
4 kg
7 kg
14 kg
19 kg
30 kg
46 kg
ABBREVIATIONS–AGITATORS SUITABLE FOR OPERATION
NOTE: %AR (% Absorption Ratio) = Water weight divided by flour weight.
B — Flat Beater
Capacity depends on moisture content of dough. Above capacities based
C — Wing Whip (4-Wing: 12-30 liters, 6-Wing: 40-140 liters)
on 12% flour moisture at 21°C water temperature.
D — Wire Whip
§
If high gluten flour is used, reduce above dough batch size by 10%.
ED — Dough Arm (20-140 liters)
2nd speed should never be used on 50% AR or lower products with
I
— Heavy Duty Wire Whip (30-140 liters)
the exception of the HL662, M802 & V1401. The M802 and V1401
P
— Pastry Knife
require a 50% reduction in batch size to mix in speed 2 wih 50% or
1st Speed
less AR doughs.
*
2nd Speed
†
3rd Speed
Use of ice requires a 10% reduction in batch size.
3.8 liters of water weighs 3.8 kg
NOTE: Attachment hub should not be used while mixing.
F-40180 – Mixer Capacity Chart – All Models
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