The IBT402V spiral dough mixer applies the 2-speed logic to a 41-litre capacity: same concept as the IBT302V (32 L, €2,375), but with 9 extra litres of bowl and 5 kg more dough per batch. At €2,615, it is aimed at 3-phase 400V kitchens needing to produce 25 kg of dough per cycle — a quantity enough to prepare the entire prep of an 80 to 100-pizza service in a single batch — while keeping the flexibility of the two speeds to optimise kneading quality. The 35 kg weight confirms the structural robustness: a mixer built for intensive production.
41 L + 2 speeds: more dough, same quality
The benefit of moving from 32 L to 41 L with the 2 speeds is simple to measure: you knead 25 kg of dough where the 32 L makes 20. For a pizzeria preparing 80 to 100 pizzas per service, that is the difference between a single batch (IBT402V, 25 kg = 89 balls) and two batches needed (IBT302V, 20 kg = 71 balls). Prep time drops from 25 minutes to 13 minutes on dough production alone.
The 2 speeds keep quality on this larger volume: low speed to incorporate the 25 kg of flour and water with no spray (5 minutes), high speed for gluten-network development across the whole mass (10 minutes). Without the 2 speeds, a single-speed 41 L mixer would handle the incorporation and development phases at the same speed — a less optimal compromise than the speed 1 / speed 2 sequence.
3-phase 400V: for the fully three-phase kitchen
The IBT402V on 3-phase 400V integrates directly into a professional kitchen wired in three-phase. For establishments whose entire equipment — pizza oven, refrigerated display, professional dishwasher — is on TRI, the IBT402V is the coherent choice for kneading. If your installation is single-phase 230V, no 41 L 2-speed single-phase model is available in this range — you could consider the IBT30 (41 L, 1 speed, single-phase, €2,010) or the IBV40 (41 L, variable, single-phase, €2,820).
For which establishment
The IBT402V is the mixer of cruising-pace three-phase pizzerias: those serving 80 to 100 pizzas per service, whose kitchen is on 3-phase 400V, and who want a single kneading cycle for prep without over-sizing the bowl. It is also the right format for kitchens alternating between several recipes (pizza + focaccia + homemade bread) and wanting the flexibility of the 2 speeds to adapt kneading to each dough type. The 35 kg weight makes it a fixed production machine — it installs once at its station and does not move again.
Technical specifications
| Reference | IBT402V |
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| Type | 2-speed spiral mixer, fixed head, fixed bowl |
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| Bowl capacity | 41 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) | 400 × 820 × 850 mm |
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| Weight | 35 kg |
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| Price excl. VAT | €2,615 |
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2-speed fixed-head 3-phase range — 32 L / 41 L / 48 L
| Reference | Capacity | Power | Weight | Dough/batch | Price excl. VAT |
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| IBT302V | 32 L | 1300 W | 25 kg | ~20 kg | €2,375 |
| IBT402V | 41 L | 1300 W | 35 kg | ~25 kg | €2,615 |
| IBT502V | 48 L | 1500 W | 42 kg | ~30 kg | €2,765 |
What restaurateurs ask
- What is the difference between the IBT402V (2-speed) and the IBM40 (1-speed) at 41 L 3-phase?
- The IBM40 (41 L, 3-phase, 1-speed, €2,250) and the IBT402V (41 L, 3-phase, 2-speed, €2,615) have the same capacity and supply. The difference is speed management: IBM40 at a single speed (a compromise between incorporation and development), IBT402V at 2 speeds (slow phase for incorporation, fast phase for gluten). For a stabilised recipe at standard hydration (60-65%), the IBM40 is enough and costs €365 less. For a kitchen working several recipes or wanting to optimise kneading quality, the IBT402V offers more flexibility.
- When should I switch from speed 1 to speed 2?
- The visual cue to move from speed 1 (slow) to speed 2 (fast) is the homogeneity of the mass: when the flour and water are fully combined and the dough forms a coherent ball that pulls away from the bowl walls, it is time to switch to speed 2. This switch is generally made after 3 to 5 minutes at speed 1 for a standard pizza dough. The duration at speed 2 (gluten development) is typically 8 to 12 minutes depending on the flour type and the degree of development wanted.
- Can the IBT402V replace two 20 L mixers in a centralised kitchen?
- A 41 L mixer produces 25 kg of dough per batch — the equivalent of what two 22 L mixers (like the IBT50) produce together (2 × 14 kg ≈ 28 kg). In total-production terms, it is comparable. In organisation terms, a single 41 L mixer simplifies cleaning and supervision. The difference: with two 22 L mixers you can produce two different recipes at once (pizza 65% + focaccia 75%); with a single 41 L you make one recipe at a time but with more volume.
Weight: 35 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.
