Tyron Fixed Head Heavy Duty 34L Spiral Mixer – SCP34

5. Body

The Tyron SCP34 is a 34-litre fixed-head spiral mixer engineered for pizzerias, bakeries, and pastry kitchens producing 8–13 kg flour batches per cycle. The variable-frequency drive holds power output steady as dough develops, the dual-action bowl and 10-speed digital control panel let you dial in the exact development pattern your recipe needs, and a memory function recalls your preferred speed for repeat batches — useful when consistency across shifts matters.

Key features

• 34 L bowl, up to 12.5 kg flour / 20 kg dough — sized for daily pizzeria + small-batch bakery production
• Variable Frequency Drive (VFD) + belt transmission — maintains power output as dough resistance grows; holds speed under load
• Double-action bowl + 10 selectable speeds — covers low-hydration pizza dough through high-hydration ciabatta (50–57% hydration sweet spot)
• Programmable work steps + memory function — saves your preferred speed and timing for repeat recipes
• Inching reverse + timer — push dough off the spiral cleanly; full digital control panel with operating-time display
• Built-in overload + error-code protection — automatic shutdown safeguards motor and gearbox
• Safety guard + 4 castors with adjustable feet — meets workplace standards; mobile when you need to clean behind it

Specifications

Venue suitability

Pizzerias producing 50–200 pizzas a day, neighbourhood bakeries, doughnut/donut shops, sourdough operations, and pastry kitchens. The 12.5 kg flour ceiling is the practical limit — sites pushing past 15 kg flour batches consistently should look at a 50–60 L spiral mixer instead.

Installation notes

Single-phase 240 V on a 15 A circuit (not standard 10 A). Electrician should confirm circuit capacity. The unit needs a stable, level floor — use the adjustable feet to level before locking castors. Allow 200 mm of clearance behind for ventilation.

Frequently asked questions

Q: How much flour can the SCP34 handle per batch? A: 0.25 – 12.5 kg flour per batch (≈20 kg total dough). Stay above 25% of the bowl capacity for even spiral action — under-loaded batches don't develop properly.

Q: Pizza dough or bread dough — which is it built for? A: Both. The 50–57% hydration window covers the dense pizza-dough range and most artisan breads. Very wet doughs (ciabatta, focaccia at 70%+) handle but you'll need a slower speed and longer mix time.

Q: What power supply does it need? A: 240 V single-phase on a 15 A circuit (not the standard 10 A wall socket). A licensed electrician will confirm or install the correct outlet.

Q: What does "fixed head" mean — can I tilt the bowl? A: Fixed-head means the head and bowl don't separate — you load and unload through the bowl opening. It's faster and more rigid than a tilting design, but you'll use a dough scraper to clear the spiral on heavy loads.

Q: Can I move it around the kitchen? A: Yes — 4 castors are standard. Wheel into position, then drop the adjustable feet to level and stop unwanted movement during mixing.

Q: What warranty cover applies? A: 12 months parts and labour from invoice + an extra 12 months parts-only when you register the product within 14 days of invoice. Warranty work runs through our Granville NSW workshop.

Related

• See all commercial spiral mixers
• Browse the full Tyron range