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Product Agitator and Speed SP8 SP10 SP20 SP25 SP30/ SP30P SP40P SP60P SP62P SP80PL Waffle 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 . pts. 1 pt. 1 qt. 1 . qts. 1 . qts. 1 . qts. 2 qts. N/A 2 qts. Meringue (Qty of Water) Whip . pts. . pts. 1 . pts. 1 . pts. 1 qt. 1 . qts. 1 . qts. N/A 3 qts. Raised Donut Dough (65% AR) *• Hook 1st & 2nd 2 lbs. 4 . 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 . 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 . 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 . lbs. 2 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 doughs (pizza, bread, or bagels) check your AR%! %AR (% Absorption Ratio) = Water weight divided by flour weight. The capacities listed above are based on flour at room temperature and 70°F water temperature. (1 gallon of water weighs 8.33 lbs.) • 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 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! Page 13 Troubleshooting Problem Possible Causes Action Required Mixer will not run. Bowl guard not closed. Rotate guard to the right until fully closed. Bowl not raised. Raise bowl to highest position. Timer is not engaged. Turn timer at least five minutes past “0”, then to desired time or set time to the green “on” position. Power not connected properly. Check all power connections. Plug into a live socket. (Do not use extension cord!) Test socket with another item. Building circuit breaker is off. Check breaker box. Internal overload tripped. SP25 & smaller models: Press stop button then press reset button. Larger models: Wait two minutes. Press stop button then press start button. (If overload continues to trip, reduce batch size and/or adjust recipe!) Gear not engaged. Switch gear fully into position. (Mixer will not operate if the speed control lever is positioned in between speeds) Mixer stops during mixing. Internal overload tripped. SP25 & smaller models: Press stop button then press reset button. Larger mod...

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