Page 29 - Varimixer: Product Catalog

SPECIFICATIONS
Variable
Downsized Net NOTES
Capacity Standard Speed Meat Vegetable
Mixer Equipment HP Frequency Weight
(quarts) Voltage Range Grinder Slicer
Capacity (lbs)
RPM
KODIAK V20KT 20 12 1.0 120 V 176 64 - 353 XMCA-SS XVSGH, XSP
KODIAK V20KF 20 12 1.0 120 V 363 64 - 353 XMCA-SS XVSGH, XSP
V30 30 16 2.0 120 V 375 57 - 311 XMCA-SS XVSGH, XSP
V40 40 20 3.0 208 V 456 53 - 294 XMCA-SS XVSGH, XSP
V60 60 30 3.0 208 V available in 50 and 60 Hz models. All standard and marine mixers are 606 53 - 288 XMCA-SS XVSGH, XSP
V80 80 40 4.0 208 V 750 47 - 257 XMCA-SS XVSGH, XSP
V100 100 40+60 4.0 208 V 870 47 - 257 - -
V150 150 80 5.0 208 V 1147 47 - 257 - -

CAPACITIES

V20KF V100 V150
Product Tools V30 V40 V60 V80
V20KT ERGO100 ERGO150
Egg Whites Whip 1 qt 1 1/2 qts 2 qts 3 qts 4 qts 5 qts 7 qts

Whipped Cream* Whip 4 qts 6 qts 8 qts 13 qts 17 qts 26 qts 37 qts
Buttercream Frosting* Whip 8 qts 13 qts 17 qts 25 qts 34 qts 48 qts 67 qts
Layer Sponge Cake Whip 12 lbs 18 lbs - 35 lbs - 57 lbs 81 lbs
Mayonnaise Whip 9 qts 13 qts - 25 qts 34 qts 42 qts 60 qts
Mashed Potatoes* Beater 22 lbs 35 lbs 46 lbs 71 lbs 95 lbs 119 lbs 168 lbs
Cake Batter* Beater 22 lbs 33 lbs 44 lbs 66 lbs 88 lbs 121 lbs 170 lbs

Fondant Icing Beater 13 lbs 27 lbs 36 lbs 53 lbs 71 lbs 89 lbs 124 lbs
Herb Butter Beater 13 lbs 20 lbs 27 lbs 40 lbs 53 lbs 77 lbs 108 lbs
Meatball Mix Beater 26 lbs 40 lbs 53 lbs 80 lbs 106 lbs 132 lbs 185 lbs
Pasta Noodles (50% AR) Hook 27 lbs 27 lbs 35 lbs 53 lbs 71 lbs 99 lbs 139 lbs

Dough (50% AR) Hook 15 lbs 33 lbs 44 lbs 75 lbs 88 lbs 110 lbs 156 lbs
Dough (60% AR) Hook 22 lbs 44 lbs 57 lbs 88 lbs 117 lbs 143 lbs 187 lbs
Dough (70% AR) Hook 24 lbs 40 lbs 53 lbs 80 lbs 106 lbs 143 lbs 187 lbs
Rye Bread Dough Hook 27 lbs 40 lbs 53 lbs 93 lbs 119 lbs 176 lbs 247 lbs
Rev. 08/13/2024
Sourdough Bread Dough Hook 24 lbs 40 lbs 53 lbs 79 lbs 106 lbs 143 lbs 187 lbs

Gluten Free Dough Hook 20 lbs 31 lbs 31 lbs 62 lbs 82 lbs 104 lbs 146 lbs
*Scraper recommended Bread dough: Moisture content of flour: 14.8% and gluten content: 12 g protein/100 g.
%AR = Absorption Ratio (moisture in % of dry matter) By using flour with a higher gluten content, batch sizes are reduced by 10%.
** Operating at low speed is recommended Local variations in ingredients can influence the water absorption, volume and baking characteristics, etc.
# Operating at low speed or briefly at medium speed

PDFs containing data and information for the various products can be downloaded from www.varimixerusa.com

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