NEW 30 Quart Electric Mixer UNIWORLD UPM-30ET w/ Accessories & Timer Qt #3842

NEW 30 Quart Electric Mixer UNIWORLD UPM-30ET w/ Accessories & Timer Qt #3842
Comes with a built in timer
Mixer is gear driven with 3 speeds.
The gears are constant mesh heat treated alloy steel.
#12 Size attachment hub.
Electrical: 110 V / 60Hz.
2.0 H.P.
A hardened steel worm and alloy bronze worm gear transmits power to motor transmission.
Equipped with Safety Guard and an overload switch.
ETL/NSF Approved
30 Quart Capacity

Included with the Mixer:

Stainless Steel Bowl, Flat Beater, Stainless Steel Wire Whip & Dough Hook.

ETL Sanitation

This item meets the sanitation standards imposed by the ETL, a division on the Intertek Group.

PLANETARY MIXER CAPACITY CHART

The following maximum capacities are intended as a guideline only, varying factors such as the type of flour used, temperature of water used, and other conditions may require the batch to be reduced (One gallon of water weighs 8.33 lbs.)

Product	Agitator	Speed	UPM-30HLET Qty
Egg Whites	Whip	1,2,3	1.5 qt
Mashed Potatoes	Beater	1,2	20 lbs
Mayonnaise (Qts of oil)	Whip	1,2	12 qts
Meringue (Qty of water)	Whip	1,2,3	1 qt
Waffle or Hot Cake batter	Whip	1,2	12 qts
Whipped Cream	Whip	1,2,3	6 qts
Cake, Box or Slab	Beater	1,2	22 lbs
Cake, Cup	Beater	1,2	22 lbs
Cake, Layer	Beater	1,2	22 lbs
Cake, Pound	Beater	1,2	22 lbs
Cake, Short (sponge)	Beater	1,2	16 lbs
Cookies, Sugar	Beater	1,2	16 lbs
Dough, Bread or Roll (Lt-Med) 60% AR	Hook	1	20 lbs
Dough, Heavy Bread 55% AR	Hook	1	16 lbs
Dough, Pie	Hook	1	20 lbs
Dough, Thin Pizza 40% (max. mix time; 5 min)	Hook	1	18 lbs
Dough, Med Pizza 50% AR	Hook	1	18 lbs
Dough, Thick Pizza 60% AR	Hook	1	18 lbs
Dough, Raised Donut 65% AR	Hook	1	10 lbs
Dough, Whole Wheat 70% AR	Hook	1	16 lbs
Icing, Fondant	Beater	1	14 lbs
Shortening Sugar, Creamed	Beater	1	18 lbs
Pasta, Basic Egg Noodle	Hook	1	6 lb

pts=pints qts=quarts lbs=pounds

(US liquid) (US liquid) (US liquid)

Note; AR%=(Absorption Ratio%-water weight divided by flour weight) The mixer capacity depends on the moisture content of the dough. The capacities mentioned above are based on flour at room temperature and 70⁰F water temperature. If high gluten flour is used, reduce above dough batch size to 10%. If using chilled flour, water below 70⁰F, or ice, reduce batch size by 10%. Second speed should never be used on 50% AR.