The IBT302V spiral dough mixer introduces two speeds into the 32 L 3-phase 400V fixed-head range. At €2,375, it sits between the IBM30 (32 L 3-phase, 1 speed, €2,010) and the IBV30 (32 L variable speed, €2,580): more flexible than a single fixed speed, cheaper than a variable-speed drive. The two speeds let you separate the kneading phases — low speed for ingredient incorporation, high speed for gluten-network development — without the setting complexity of a continuous variable-speed drive. It is the pragmatic compromise for kitchens wanting a bit more control without managing a variable-speed control.
2 speeds: the logic of two-phase kneading
All pizza-dough kneading naturally follows two distinct phases. The first phase — incorporation — combines flour, water, salt and yeast without throwing ingredients out of the bowl and without prematurely warming the mass. This phase is ideally done at low speed, letting the spiral gently fold the ingredients until a homogeneous mass forms. The second phase — development — works the gluten network: the spiral pulls, lifts and re-stretches the dough at a higher speed to develop elasticity and cohesion.
With a single-speed mixer, the only available speed is a compromise between these two needs — neither slow enough for perfect incorporation, nor fast enough for optimal development. With the IBT302V's 2 speeds, you start at low speed for incorporation (5 minutes), then switch to high speed for development (8 to 10 minutes). The result is a more homogeneous dough with a better gluten network compared with single-speed kneading.
The difference from a variable-speed drive (IBV30): the 2 speeds switch digitally (all or nothing), whereas the variable drive allows a progressive, continuous rise. For high-hydration doughs (75%+) needing a very gradual rise, the variable drive is superior. For standard pizza doughs (60-70% hydration), the 2 speeds produce a very satisfactory result at lower cost.
3-phase 400V + 2 speeds: the production package
The IBT302V combines a 3-phase 400V supply — for kitchens already on three-phase — with the 2 speeds. It is the mixer for the establishment that wants everything in one: compatibility with its three-phase electrical installation, better kneading quality through phase management, and a reasonable investment at €2,375. The 25 kg weight confirms that the IBT302V is a solid, well-proportioned structure for continuous production.
For which establishment
The IBT302V suits pizzerias and restaurants looking to improve their dough quality on a controlled budget: better than a 1-speed mixer, without the cost of a variable-speed drive. The collective kitchen or brasserie producing bread and pizza dough alternately, wanting to adapt speed by dough type without managing a variable-speed control. The three-phase pizzeria whose pizzaiolo has had training and knows they want "two speeds" without needing the fine control of a variable drive.
If your recipe is high-hydration and you want to finely control each kneading phase, the IBV30 (variable speed, €2,580) is more precise. If simplicity of use is the priority and you do not need to differentiate the phases, the IBM30 (1 speed, €2,010) is enough.
Technical specifications
| Reference | IBT302V |
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| Type | 2-speed spiral mixer, fixed head, fixed bowl |
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| Bowl capacity | 32 litres |
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| Power | 1300 W |
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| Supply | 3-phase 400V |
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| Speeds | 2 speeds (slow + fast) |
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| Dimensions (W × D × H) | 440 × 750 × 810 mm |
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| Weight | 25 kg |
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| Price excl. VAT | €2,375 |
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IBM30 / IBT302V / IBV30: 1 speed, 2 speeds or variable?
| Criterion | IBM30 (1-speed) | IBT302V (2-speed) | IBV30 (variable) |
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| Speeds | 1 (fixed) | 2 (slow + fast) | Continuously variable |
| High hydration | Possible, less precise | Good (2 phases) | Optimal |
| Capacity | 32 L | 32 L | 32 L |
| Price excl. VAT | €2,010 | €2,375 | €2,580 |
| For whom | Stabilised recipe | Flexible practitioner | Precise artisan |
What restaurateurs ask
- Are 2 speeds enough for a Neapolitan dough?
- For a Neapolitan dough at 65-70% hydration, the IBT302V's 2 speeds are well suited: low speed for incorporation (flour + cold water + salt), high speed for development over 8-10 minutes. For a very high-hydration Neapolitan dough (78-80%), a variable-speed drive (IBV30 or IRV30) is more precise as it allows a very gradual speed rise. The 2 speeds produce excellent results on standard hydrations; the variable drive is the perfectionist's choice on high hydrations.
- How does switching from one speed to the other work during kneading?
- Switching between speeds on a 2-speed mixer is done via a selector or dedicated button. Depending on the model, the switch can be made while running (without stopping) or may need a brief stop. The recommended protocol: start in speed 1 (slow) for ingredient incorporation (5 minutes), then move to speed 2 (fast) for gluten development (8-10 minutes). The visual cue for the transition is the dough texture: it should be homogeneous and pull away from the walls before moving to speed 2.
- What is the weight difference between the IBT302V (25 kg) and the IBM30?
- The IBT302V weighs 25 kg — the real weight of the machine with its 2-speed structure and gear-change mechanism. The base IBM models have uncertified weights in our documentation. In practice, the 25 kg IBT302V is perfectly stable on a standard bench with no floor fixing — its low centre of gravity makes it a stable machine in operation, even on loaded batches.
Weight: 25 kg. 3-phase 400V connection required. Delivery on request — contact us for lead times and conditions 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.
