The Yasaki HTD-20L is a 20 litre spiral mixer with a tilting head and a removable bowl — which is the whole point of it: you tip the head back and lift the bowl out rather than emptying the dough over the rim. Drive is chain and gear, controls run at 24 V low voltage, and it has a 0 to 30-minute timer. Important: it is specified for 45 to 50 % hydration dough. It runs from a standard 10 A outlet.Why operators choose the HTD-20L Specified for 45 to 50 % hydration dough — check this first. Hydration is water weight as a percentage of flour weight, and 45-50 % is a firm dough - most pizza and bread recipes run wetter. This is the spec most likely to make the machine the wrong choice Tilting head with removable bowl — tip the head back and lift the bowl out. On a fixed-head mixer you scrape a 20 litre bowl over the rim, which is slow and hard on the operator 24 V low-voltage controls — the control circuit runs at 24 V rather than mains. In a wet bakery that is a genuine safety design decision, not a marketing line Chain and gear-driven transmission — no belt to stretch or slip as the dough stiffens, which is where belt drives lose their grip Rotation 16 rpm, hook 156 rpm — both speeds published, so you can compare it properly against another spiral mixer rather than guessing Micro-switch protected safety guard — the bowl cannot be reached while the hook is turning All food-contact parts stainless steel — bowl, hook and shaft - the parts that touch dough all wash down properly 0 to 30 minute timer — a multi-stage mix runs to time rather than to somebody watching the clock Castors with two brakes plus supporting feet — it rolls for cleaning behind and then sits on feet under load Runs from a standard 10 A outlet — 1.5 kW, so no electrical work Specifications Brand Yasaki Model / MPN HTD-20L SKU HTD-20L Type Spiral mixer, tilting head with removable bowl Bowl capacity 20 L, removable Head Tilting Suitable dough hydration 45 to 50 per cent water to flour Bowl rotation speed 16 rpm Hook speed 156 rpm Transmission Chain and gear driven Controls 24 V low voltage Timer 0 to 30 minutes Safety Micro-switch protected safety guard Food-contact parts Stainless steel Mobility Castors, 2 braked, plus supporting feet Power 240 V, 1.5 kW, 10 A Dimensions (W x D x H) 750 x 400 x 730 mm Packed dimensions 500 x 850 x 970 mm Warranty 2 years parts and labour Venue suitabilityThe HTD-20L suits bakeries, pizzerias, cafes and restaurant kitchens working firm doughs in 20 litre batches, where lifting the bowl out matters more than raw capacity. Check the 45 to 50 % hydration band against your recipe before ordering — it is a firmer dough than many pizza formulas use.See the full commercial spiral mixers range or browse every Yasaki model we carry.Installation & deliveryIt runs from a standard 10 A power point, so no electrical work is required. It rolls on castors with two brakes and sits on supporting feet under load. Allow clearance above and behind for the head to tilt back, and room to lift the bowl clear. Our data records no net weight for this model, so if the floor or a stand rating matters, ask us.Frequently asked questionsQ: What does the 45 to 50 % hydration specification mean for me?Hydration is water weight as a percentage of flour weight. At 45 to 50 per cent this mixer is specified for a firm dough - many pizza formulas run at 60 per cent or more, and a wetter dough puts a different load on the drive. Work out your recipe's hydration before ordering, and talk to us if it sits above the band.Q: Why choose a tilting head with a removable bowl?Emptying. On a fixed-head mixer you scrape 20 litres of dough out over the bowl rim. Here you tip the head back and lift the whole bowl out, which is faster and much easier on the operator's back - it is the main reason to pay for this design.Q: What do 24 V controls actually give me?The control circuit runs at 24 volts rather than mains voltage. In a bakery where the machine gets wiped down and hands are wet, keeping mains voltage out of the control panel is a real safety design decision.Q: Chain drive or belt drive - does it matter?It does as the dough stiffens. A belt can slip at exactly the point the mix needs the most force; a chain and gear drive holds its ratio. The trade-off is that a belt absorbs shock loads more gently.Q: Does it need special wiring?No. It draws 1.5 kW at 240 V and runs from a standard 10 A power point.Q: What warranty does the HTD-20L come with?Covered for 2 years on parts and labour. Terms vary by product — see our warranty information page for full details.{"@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [{"@type": "Question", "name": "What does the 45 to 50 % hydration specification mean for me?", "acceptedAnswer": {"@type": "Answer", "text": "Hydration is water weight as a percentage of flour weight. At 45 to 50 per cent this mixer is specified for a firm dough - many pizza formulas run at 60 per cent or more, and a wetter dough puts a different load on the drive. Work out your recipe's hydration before ordering, and talk to us if it sits above the band."}}, {"@type": "Question", "name": "Why choose a tilting head with a removable bowl?", "acceptedAnswer": {"@type": "Answer", "text": "Emptying. On a fixed-head mixer you scrape 20 litres of dough out over the bowl rim. Here you tip the head back and lift the whole bowl out, which is faster and much easier on the operator's back - it is the main reason to pay for this design."}}, {"@type": "Question", "name": "What do 24 V controls actually give me?", "acceptedAnswer": {"@type": "Answer", "text": "The control circuit runs at 24 volts rather than mains voltage. In a bakery where the machine gets wiped down and hands are wet, keeping mains voltage out of the control panel is a real safety design decision."}}, {"@type": "Question", "name": "Chain drive or belt drive - does it matter?", "acceptedAnswer": {"@type": "Answer", "text": "It does as the dough stiffens. A belt can slip at exactly the point the mix needs the most force; a chain and gear drive holds its ratio. 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