GGM Gastro TMP22-N (400 V)

A single-speed spiral mixer for a 400 V three-phase supply, with a fixed 22 L stainless-steel bowl, timer and emergency stop. GGM specifies approximately 3.6-18 kg of dough at a minimum hydration of 60%. The spiral runs at 93 rpm and the bowl at 9 rpm. The fixed head and bowl mean unloading and cleaning happen in the machine. Check the bowl's rotation direction during professional installation.

Dough capacity: 18 kg
Type: Spiral
22 L750 W
Hydration window: 60-?%

Tips from bakers

Keep the dough within the manufacturer's approximate 3.6-18 kg range and follow its 60% minimum hydration requirement.

Specifications

Type: Spiral
Bowl: 22 L
Dough capacity: 3.6 kg - 18 kg
Hydration window: 60-?%
Variable speed: No
Stiff biga: No
Tool speed: 93-93 RPM
Bowl speed: 9-9 RPM
Motor: 750 W

Pros

A manual timer is included.
An emergency stop is fitted.
The drive uses an oil-bath gear motor and an adjustable chain tensioner.

Cons

The fixed head and bowl cannot be lifted out for unloading or cleaning.
GGM specifies at least 60% dough hydration.

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 17°C, against 25°C when mixing by hand.
Batch size check. At 60% hydration, the calculator flags batches over 18 kg. For a 50% biga, the limit drops to 12.6 kg. Under 3.6 kg, it warns that the batch is too small.
Hydration range. Its maker publishes a 60% minimum, so the calculator flags drier doughs.