Detail Hobart Mixer N50
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CAPACITY OF BOWL ( QTS. LIQUID) 5
Egg Whites D 1
D2 pts.
Mashed Potatoes B & C 3 lbs.
Mayonnaise ( Qts. of Oil) B or C or D 11
D2 qts.
Meringue ( Qts. of Water) D 1
D4 pts.
Waffle or Hot Cake Batter B 2 qts.
Whipped Cream D or C 3 pts.
Cake, Angel Food
( 8-10 oz. cake) C or I 2
Cake, Box or Slab B or C 4 lbs.
Cake, Cup B or C 3 lbs.
Cake, Layer B or C 3 lbs.
Cake, Pound B 3 lbs.
Cake, Short ( Sponge) C or I 3 lbs.
Cake, Sponge C or I 2 lbs.
Cookies, Sugar B 3 lbs.
Dough, Bread or Roll
( Lt.-Med.) 60% AR § ED 4 lbs.
Dough, Heavy Bread 55% AR § ED —
Dough Pie B & P 3 lbs.
Dough, Thin Pizza 40% AR
( max. mix time 5 min.) § ‡ ED —
Dough, Med. Pizza 50% AR § ‡ ED —
Dough, Thick Pizza 60% AR § ‡ ED —
Dough, Raised Donut 65% AR ED —
Dough, Whole Wheat 70% AR ED —
Eggs & Sugar for Sponge Cake B & C or I 2 lbs.
Icing, Fondant B 2 lbs.
Icing, Marshmallow C or I 1
D2 lbs.
Shortening & Sugar, Creamed B 3 lbs.
Pasta, Basic Egg Noodle
( max. mix time 5 min.) ED —
NOTE: % AR ( % Absorption Ratio) - Water weight divided by
flour weight. Capacity depends on moisture content of dough.
Above capacities based on 12% flour moisture at 70° F water
temperature.
§ If high gluten flour is used, reduce above dough batch size
by 10% .
‡ The N50 requires a 50% reduction in batch size to mix in Speed
2 with 50% or less AR doughs.
USE OF ICE REQUIRES A 10% REDUCTION IN BATCH SIZE.
1 gallon of water weighs 8.33 lbs.
NOTE: Attachment hub should not be used while mixing.
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