Estella SM20

Light-commercial 20 qt spiral. Up to about 12.7 kg dough and a flour range of roughly 1–8 kg. Two hook speeds around 112/198 RPM. The 1 kg flour floor is the working minimum: convert it through the recipe hydration rather than inventing a dough-gram number. No reverse.

Dough capacity: 12.7 kg
Type: Spiral
Hydration window: Not published

Specifications

Type: Spiral
Dough capacity: 1 kg - 12.7 kg
Reverse gear: No
Stiff biga: No

Pros

A flour floor you can convert to dough grams per recipe.
Handles stiff bagel dough and wet sourdough at production volume.
An entry-level commercial spiral mixer rather than a consumer planetary.

Cons

No reverse function, so removing the finished dough takes more effort.
Too large, and underloaded, for a home pizza batch.

How the calculator uses this mixer

Water temperature. Pandough uses the typical friction factor for its type, 11. To reach 24°C dough in a 22°C kitchen, the calculator asks for water at 10°C, against 24°C when mixing by hand.
Batch size check. At 60% hydration, the calculator flags batches over 12.7 kg. For a 50% biga, the limit drops to 8.9 kg. Under 1 kg, it warns that the batch is too small.