Commercial Spiral Mixer (GH-20)

A GH-20 spiral mixer with a 21-litre stainless bowl taking 17 kg of dough, two speeds, at 0.75 kW on 230 V, 400 x 630 x 700 mm and 59–60 kg. Seventeen kilograms on single phase is the practical size for a pizzeria or bakery-café.

Specifications

• Bowl: 21 litres / 17 kg dough
• Bowl dimensions: 360 mm diameter x 210 mm
• Speeds: 2
• Tool and bowl: stainless steel
• Power: 0.75 kW, 230 V, 50 Hz
• Dimensions: 400 x 630 x 700 mm
• Weight: 59–60 kg
• Model: GH-20
• Brand: Restoitalia
• Origin: Italy

Who it suits

For pizzerias, restaurants and bakery-cafés producing daily dough batches up to 17 kg on single-phase power. Two speeds give proper gluten development.

Common questions

How do I size a spiral mixer?
Use the dough weight, not the bowl volume. Spiral mixers are rated both ways, and the kilogram figure is the one that matters, because dense dough fills a bowl far below its litre capacity. Overloading strains the motor and gives uneven gluten development, so size for your largest batch with some margin.

How much dough does it take?
Up to 17 kg.

Does it need three-phase?
No, 230 V single phase.

Why two speeds?
Low to mix, high to develop gluten.

Is there a larger model?
Yes, the GH-50 takes 32 kg.

Bait Al Diafa is a UAE HORECA supplier based in Sharjah, supplying commercial food preparation, ice cream, refrigeration and bakery equipment to restaurants, hotels, cafés, bakeries and catering companies across Dubai, Sharjah, Abu Dhabi and the wider UAE.