Vollrath Refrigeration 40755 User Manual

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Food Preparation Equipment

Mixer Capacity Chart

Find the right mixer for your application.

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When mixing dough (pizza, bread or bagels) check your

"AR" absorption ratio - water weight divided by flour weight

Example: If recipe calls for 5 lb of water and 10 lb of flour,
then 5 divided by 10 = 0.50 x 100 = 50 % AR

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Below capacities based on 12% flour moisture at 70°F water temperature

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If high gluten flour is used, reduce dough batch size by 10%

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2nd speed should never be used on mixtures with less than 50% AR

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Do not use attachments on hub while mixing

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When calculating the correct size mixer for your application, here are some helpful
weights & measures: 8.3 lb = 1 gallon of water & 2.08 lb = 1 quart

PRODUCT DESCRIPTION AGITATOR SPEED 7 QUART 10 QUART 20 QUART 30 QUART 40 QUART 60 QUART

Bread and roll dough - 60% AR Dough hook 1st speed only 4 lb 5 lb 25 lb 45 lb 50 lb 90 lb

Heavy bread dough - 55% AR Dough hook

Pizza dough, thin - 40% AR Dough hook

Pizza dough, medium - 50% AR Dough hook

Pizza dough, thick - 60% AR Dough hook

Raised donut dough - 65% AR Dough hook

Pie dough Flat beater All speeds 4 lb 4 lb 18 lb 30 lb 35 lb 60 lb

Mashed potatoes Flat beater All speeds 4 lb 5 lb 15 lb 23 lb 30 lb 45 lb

Cake batter Flat beater All speeds 6 lb 8 lb 20 lb 30 lb 40 lb 60 lb

Waffle or hot cake batter Flat beater All speeds 3 qt 4 qt 8 qt 12 qt 16 qt 24 qt

1st speed only 2 lb 3 lb 15 lb 30 lb 40 lb 70 lb

1st speed only 2 lb 3 lb 9 lb 14 lb 25 lb 40 lb

1st speed only 3 lb 4 lb 10 lb 20 lb 32 lb 60 lb

1st speed only 4 lb 5 lb 20 lb 40 lb 50 lb 70 lb

1st speed only 2 lb 2 lb 9 lb 15 lb 25 lb 40 lb

MAXIMUM BOWL CAPACITY

Pound cake batter Flat beater All speeds 6 lb 8 lb 20 lb 30 lb 40 lb 60 lb

Egg whites Wire whisk All speeds 3⁄4 pt 1 pt 1 qt 11⁄2 qt 2 qt 3 qt

Meringue Wire whisk All speeds 1⁄2 pt 3⁄4 pt 1 qt 11⁄2 qt 2 qt 3 qt

Whipped cream Wire whisk All speeds 1.8 qt 2 qt 4 qt 6 qt 8 qt 12 qt

Note: This chart should be used as a guideline only. Type of flour and other factors can vary and may require the batch size to be adjusted

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