The IMR40 spiral dough mixer is the 41-litre version of the raising-head range in single-phase 230V supply. Where the IMR20 (32 L, €2,190) allows about 20 kg of dough per batch, the IMR40 rises to 25 kg — a step up that changes the production rhythm in a pizzeria or a restaurant producing its homemade bread. At €2,700, the IMR40 costs €510 more than the IMR20 for 9 extra litres and 5 kg more dough per batch, all while keeping the single-phase 230V supply that suits kitchens with no three-phase.
41 L single-phase: the solution for kitchens with no 3-phase
In a kitchen whose electrical installation is entirely single-phase 230V, choosing the IMR40 is the logical decision to step up to a larger production volume without committing to electrical works. The ITR40 (41 L 3-phase 400V, same €2,700 price) offers the same performance but needs a dedicated three-phase line — a constraint often impossible in a rented kitchen or in an establishment whose board was never sized for three-phase. The IMR40 avoids that constraint: connection to a standard 16 A socket, no board change, installation in a few minutes.
The IMR40's raising head is the differentiator from same-capacity fixed-head spiral mixers. The pivot lets you access the bowl without dismantling the whole machine: you lift the head, remove the removable bowl with its 25 kg of dough, carry it straight to the shaping worktop. For pizzerias chaining several dough types (Neapolitan, al taglio, classic pizza dough) or for restaurants kneading both their pizza dough and their bread of the day, cleaning between two batches comes down to a few minutes instead of having to clean the bowl in place.
The 1100 W power on a 230V supply is sized for the 41 litres of bowl: a stable start even on doughs at 55-60% hydration, load hold over several consecutive batches. For high-hydration recipes (65-70% and beyond, contemporary Neapolitan style), the pace and regularity of kneading stay consistent.
For which establishment
The IMR40 is the mixer of single-phase kitchens that have outgrown the IMR20 (32 L). A pizzeria running 4-5 batches per service starting to feel that 20 kg is no longer enough: the IMR40 at 25 kg per batch solves this bottleneck without changing the electrical installation. A restaurant producing its bread daily and its pizza dough for the weekend: 25 kg per batch lets you handle both in a single kneading session instead of two passes.
If your kitchen is on 3-phase 400V, the ITR40 (same price, €2,700) is the coherent choice — same capacity, same raising head, but native three-phase connection. If you are single-phase and need 2 speeds to vary recipes, the ITR402V (41 L 3-phase 2-speed, €3,065) is not available in single-phase — in that case, the single-speed IMR40 remains the single-phase reference for the 41 L capacity.
Technical specifications
| Reference | IMR40 |
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| Type | Raising-head spiral mixer, removable bowl |
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| Bowl capacity | 41 litres |
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| Power | 1100 W |
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| Supply | Single-phase 230V |
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| Dimensions (W × D × H) | 480 × 820 × 850 mm |
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| Weight | 35 kg |
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| Price excl. VAT | €2,700 |
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Raising-head 41 L range
| Model | Capacity | Supply | Speeds | Price excl. VAT |
|---|
| IMR20 | 32 L | Single-phase 230V | 1 | €2,190 |
| IMR40 | 41 L | Single-phase 230V | 1 | €2,700 |
| ITR40 | 41 L | 3-phase 400V | 1 | €2,700 |
| ITR402V | 41 L | 3-phase 400V | 2 | €3,065 |
What restaurateurs ask
- What is the difference between the IMR40 (single-phase) and the ITR40 (3-phase) if the prices are identical?
- Both models have the same capacity (41 L), the same raising head, the same removable bowl and the same price (€2,700). The only difference is the supply: the IMR40 plugs into a standard single-phase 230V socket (16 A), the ITR40 needs a dedicated three-phase 400V line. If your kitchen is entirely single-phase, the IMR40 is the right choice — the ITR40 simply will not connect. If your kitchen is 3-phase, the ITR40 is preferable for installation coherence and motor stability under load.
- Can bread dough be kneaded in the IMR40, not just pizza dough?
- Yes — a spiral mixer suits all leavened doughs: pizza, bread, focaccia, brioche. The IMR40's 41 litres knead about 25 kg of dough per batch, which corresponds to about sixty 400 g bread loaves or about a hundred 250 g pizza balls. The difference between pizza and bread dough lies in the kneading time and hydration rate — the single-speed IMR40 handles both with progressive kneading.
Weight: 35 kg. Single-phase 230V supply, standard 16 A socket. Delivery on request — contact us for lead times 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.
