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<br />UNIVEX <br /> <br />Model: SRM30+ <br /> <br />Item# <br /> <br />10 <br /> <br />t. ......... .... .. -... .. <br />0340 <br />MIXER <br /> <br />..~ _ ._ .N. <br /> <br />~HOBART~ <br /> <br />701 5 Ridge Avenue, Troy, OH 45374 <br />1-888-4HOBART' www.hobartcorp.com <br /> <br />SOLUTIONS/BENEFITS <br /> <br />0340 MIXER CAPACITY CHART <br /> <br />1% H.P. Hobart Designed Motor <br />Durability <br />. Heavy-duty to meet the most demanding <br />operations <br /> <br />15-Mlnute Electric Timer <br />Convenience, Ease of Use, Consistency <br />. Supports recipe mixing times <br />. Simplifies operation <br />. Provides accurate results and eliminates <br />overmixing <br /> <br />Three Fixed Speeds <br />Flexibility, Reliability, Consistency <br />. For incorporating. blending, mixing ingredients <br />. Supports consistent results and thorough <br />mixing <br /> <br />Bowl Guard <br />Protection <br />. Safety interlock prevents operation when front <br />portion of guard is out of position <br /> <br />Gear-Driven Transmission <br />Durability, Reliability <br />. Ensures consistent performance and minimum <br />downtime with positive drive under heady loads <br /> <br />Hobart Attachments <br />Durability, Flexibility <br />. Hobart manufactured accessories are designed <br />for long-term usage under heavy-duty <br />conditions <br />. Large array of attachments provides multiple <br />uses for recipe and product processing <br /> <br />Recommended Maximum Capacities - dough capacities based <br />on 700F water and 12% flour moisture <br /> <br /> AGITATORS <br />PRODUCT SUITABLE FOR 0340 <br /> OPERATION <br />CAPACITY OF BOWL (QTS. LIQUID) 30 <br />Egg Whites D 1~ qts. <br />Mashed Potatoes B&C 301bs. <br />Mayonnaise (Ots. of Oil) BorCorD 13 qts, <br />Meringue (Ots. of Water) D 1~ qts. <br />Waffle or Hot Cake Baller B 16 qts. <br />Whipped Cream D orC 9 qts. <br />Cake, Angel Food <br />(8-10 oz. cake) C orl 30 <br />Cake, Box or Slab B orC 401bs. <br />Cake, Cup B orC 45 dz. <br />Cake, Layer B orC 451bs. <br />Cake. Pound B 401bs. <br />Cake,Short{Sponge) C orl 251bs. <br />Cake. Sponge C or I 401bs, <br />Cookies, Sugar B 301bs. <br />Dough, Bread or Roll (Lt.-Med.) <br />60% AR S ED 45lbs.o <br />Dough, Heavy Bread 55% AR S ED 35lbs.o <br />Dough Pie B&P 351bs. <br />Dough, Thin Pizza 40% AR <br />(max. mix time 5 min.) st ED 251bs.D <br />Dough. Med. Pizza 50% AR st ED 32 Ibs.o <br />Dough, Thick Pizza 60% AR !It ED 45lbs,o <br />Dough, Raised Donut 65% AR ED 25 Ibs.* <br />Dough, Whole Wheat 70% AR ED 45 Ibs.o <br />Eggs & Sugar for Sponge Cake B & C or I 181bs. <br />Icing, Fondant B 251bs. <br />Icing, Marshmallow C or I 4~lbs. <br />Shortening & Sugar. Creamed B 351bs. <br />Pasta, Basic Egg Noodle <br />(max. mix time 5 min.) ED 151bs. <br /> <br />NOTE: %AR (% Absorption Ratio) - Water weight divided by <br />flour weight. Capacity depends on moisture content of dough. <br />Above capacities based on 12% flour moisture at 700F water <br />temperature. <br />o 1 st Speed <br />. 2nd Speed <br />9 If high gluten flour is used. reduce above dough batch size <br />by 10%. <br />t 2nd speed should never be used on 50% AR or lower <br />products. <br />USE OF ICE REQUIRES A REDUCTION IN BATCH SIZE. <br /> <br />1 gallon of water weighs 8.33 Ibs. <br /> <br />NOTE: Allachment hub should not be used while mixing. <br /> <br />Page 2 of 4 <br />CASS COUNTY JAIL <br /> <br />F-8426 - 0340 Mixer <br />Dakota Food Equipment - Fargo Page: 10-6 <br />