converting from planetary to spiral

taking delivery today of a LBC KM-80 80k mixer and wanted to seek some guidance in converting our procedure from planetary to spiral.

our current method is 10 min, speed 1 in hobart 60qt.

the LBC has 2 speeds and reverse. any recommendation of changed or added steps? seems they recommended running in reverse to incorporate ingredients, then speed 1 for part of the time then speed 2 for the remainder. also read to reduce mixing time by a few min; is there a rule of thumb by what %?

what are your steps and times?

note: we use a biga preferment, so a measurable % of the dough has some development already.

(cross-posting in think tank section)