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| PRODUCT | TOOL | BMPM012 |
|---|---|---|
| Egg Whites | Whip | 0.63 qts. |
| Mashed Potatoes | Beater | 10 lbs. |
| Mayonnaise (qts. Oil) | Beater | 4 qts. |
| Meringue (qts. Water) | Whip | 0.42 qts. |
| Waffle/Pan cake Batter | Beater | 4.5 qts. |
| Whipped Cream | Whip | 2 qts. |
| Cup Cake / Layer Cake | Beater | 11 lbs. |
| Sponge Cake (w/ Flour & Butter) | Whip | 7.5 lbs. |
| Sugar Cookie | Beater | 10 lbs. |
| Bread or Roll Dough (Light/ Medium, 60% AR) | Hook | 4.4 lbs. of Flour* |
| Bread or Roll Dough (Heavy, 55% AR) | Hook | 3.75 lbs. of Flour* |
| Thin Pizza Dough, Pasta, Basic Egg Noodle (40% AR, Max 5 Minutes of Mixing Time) | Hook | 3.3 lbs. of Flour* |
| Medium Pizza Dough (50% AR) | Hook | 3.3 lbs. of Flour* |
| Thick Pizza Dough (60% AR) | Hook | 4.4 lbs. of Flour* |
| Raised Donut Dough (65% AR) | Hook | 3.3 lbs. of Flour* |
| Whole Wheat Dough ( 70% AR) | Hook | 4.4 lbs. of Flour* |
The BakeMax BMPM012 – 12Qt Planetary Mixer is designed to work as a countertop unit. With its space saving design and digital speed control, it provides durability, long life and excellent mixing performance. It’s safe, easy to use and capable of a broad range of food mixing applications.
Features:
100% gear driven
Professional countertop style
¾ HP motor offers enough power to mix stiffer doughs and larger batches
30 minute digital timer
All metal and die-cast aluminum body
Transmission is made of hardened alloy steel gears
All shafts are mounted in ball bearings
Manual 3 speed control (146 / 262 / 516 RPM)
Planetary mixing action ensures perfect results
Simple hand lift for tool change and bowl removal
Includes dough hook, flat beater and wire whip
Safety guard is standard for model BMPM012 and provides with automatic shut-off when guard is opened at any speed
1 year limited warranty
With over 30 years in the Food Service industry, we take pride in the products we offer to our customers throughout North America. From our Mixers to Ranges and everything in between, the BakeMax & BakeMax America family of products dates all the way back to 1966.
