The IBT50 spiral dough mixer combines a raising head and a removable bowl in a compact 390×670×740 mm, 17 kg format. At €2,250, it is the mixer for kitchens where space is measured and ease of cleaning is a daily selection criterion. The raising head pivots to fully clear access to the bowl; the bowl detaches and is carried by hand — two features that transform cleaning and dough-handling operations in a professional kitchen.
Raising head: simplified bowl access
On a raising-head mixer, the head mechanism pivots upward at a simple push — fully clearing the bowl opening. This single feature changes three things in daily work:
- Cleaning is complete and fast: with the head raised, the whole inner surface of the bowl is accessible. No blind spot under the spiral, no hard-to-reach corner. The bowl comes out, goes under hot water, and returns in under two minutes.
- Inspecting the dough mid-knead is natural: you raise the head, touch the dough by hand, judge the texture, body and hydration — then close and continue. Impossible to do as simply on a fixed head.
- Adding ingredients mid-cycle is easier: a late pinch of salt, a trickle of adjusting water — all done with the head raised, with no spray risk.
In a kitchen subject to HACCP checks, the raising head and removable bowl are concrete assets: the food-contact surfaces are accessible for inspection, disinfection is complete and traceable, and cleaning between two productions (bread and pizza, or two dough types) is done with no cross-contamination.
Removable bowl: versatility in a mixed kitchen
The IBT50's bowl comes out of the mixer once the head is raised. This simple gesture opens several possibilities in a professional kitchen: carry the bowl with its 14 kg of dough directly to the worktop to start shaping without transferring, set the bowl to soak in the sink while a new batch starts in a spare bowl, or simply take the bowl to cold storage for slow fermentation with no need to decant the dough.
In kitchens alternating between several dough types — pizza and focaccia, pizza and homemade bread — the removable bowl lets you clean between productions without slowing the pace: one bowl being washed while the next batch starts in the second bowl.
Compact format: 390 mm wide for any kitchen
The fixed-head IBM20 is 440 mm wide. The raising-head IBT50 is 390 mm — 50 mm less, which often makes the difference in a professional kitchen where every centimetre of worktop is counted. At a 390×670 mm floor footprint and 17 kg, the IBT50 can be installed on a standard 600 mm-deep bench, moved from one station to another if needed, or stored up high outside service hours. It is not a mixer that bolts to the floor — it is a kitchen tool that adapts to your space.
For which establishment
The IBT50 is the mixer of versatile kitchens and small spaces. A brasserie restaurant offering 3 to 5 pizzas on its menu without dedicating a whole station to dough production. A compact dark kitchen or food court where every piece of equipment must justify its place. A caterer alternating between pizza doughs and brioche or bread doughs by order, valuing fast cleaning between productions. A chef integrating homemade pizza into a diversified menu and wanting a tool that is simple to handle daily.
If you also want precise control of kneading speed — to work high-hydration doughs (75-80%) or to finely control gluten development by recipe — the variable-speed version (IRV20, €2,700) is the better option. The IBT50 without a drive is enough for a standard 60-65% dough and a stabilised recipe.
Technical specifications
| Reference | IBT50 |
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| Type | Raising-head spiral mixer, removable bowl |
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| Bowl capacity | 22 litres |
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| Power | 750 W |
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| Dimensions (W × D × H) | 390 × 670 × 740 mm |
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| Weight | 17 kg |
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| Price excl. VAT | €2,250 |
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IBM20 / IBT50 / IRV20
| Criterion | IBM20 | IBT50 | IRV20 |
|---|
| Capacity | 32 L | 22 L | 22 L |
| Head | Fixed | Raising | Raising |
| Bowl | Fixed | Removable | Removable |
| Variable speed | No | No | Yes |
| Power | 1300 W | 750 W | 750 W |
| Dimensions | 440×750×810 mm | 390×670×740 mm | 390×670×740 mm |
| Price excl. VAT | €1,660 | €2,250 | €2,700 |
What restaurateurs ask
- What is the difference between the IBT50 and the IRV20?
- The IBT50 and IRV20 are identical in dimensions (390×670×740 mm), capacity (22 L), power (750 W), weight (17 kg) and configuration (raising head, removable bowl). The only difference is the variable-speed drive: the IRV20 has a drive that varies the spiral's rotation speed continuously, while the IBT50 runs at fixed speed. For a standard pizza dough (60-65% hydration), the IBT50 is perfectly enough. For fine control of gluten development or for high-hydration doughs (75%+), the IRV20's drive brings a real technical advantage.
- 22 litres: how many pizzas can be prepared per batch?
- In a 22-litre bowl, you knead about 14 kg of pizza dough at standard hydration (60-65%). With 250-280 g dough balls, that represents 50 to 55 balls per batch. For a service of 30 to 50 pizzas, a single batch is enough. If your service exceeds 50 pizzas, plan a second batch in prep, or opt for a 32 L mixer (IBM20) or 41 L (IBV40, IRV40).
- Can the bowl go in a professional dishwasher?
- The stainless steel bowl is compatible with professional-dishwasher cleaning, subject to standard-temperature programmes (60-70°C max) and stainless-compatible cleaning products. In practice, most professional kitchens wash the bowl by hand with hot water and detergent — faster and safer for the stainless steel's longevity. Check the manufacturer's manual for specific recommendations.
Weight: 17 kg — standard delivery applies. Contact us before ordering for lead times for your area via the contact form.
MFF Guarantee & After-Sales: 1-year manufacturer guarantee, extended guarantee available. MFF technical support and spare parts. Delivery 48–72h mainland France.
