The IBT502V spiral dough mixer pushes the 2-speed fixed-head logic to its maximum: 48 litres, 1500 W, 3-phase 400V. It is the model for central kitchens and very high-volume pizzerias wanting the flexibility of the two kneading speeds on the largest fixed-head capacity available — about 30 kg of dough per batch, 100 balls of 280 g per cycle. At €2,765, i.e. only €150 more than the IBT402V (41 L), it offers 7 extra litres and 5 kg more dough per batch for a marginal investment.
1500 W for large loads: why it matters
The move from 1300 W (IBT302V, IBT402V) to 1500 W (IBT502V) is not a marketing argument — it is a mechanical necessity tied to the 48 L volume. Thirty kilograms of pizza dough in the bowl exerts significantly more resistance than 25 kg on the spiral, particularly at the start of the cycle when the dough is still undeveloped and dense. Without the extra power, the motor can slow under maximum load, which degrades kneading quality and generates heating.
With 1500 W on 3-phase 400V, the IBT502V holds its nominal rotation speed whatever the dough type and whatever the cycle stage — low-speed incorporation with the full 30 kg mass, high-speed development across the entire volume. This speed hold is especially important in central kitchens where several batches chain with no delay, with a gradual temperature rise of the bowl and dough.
The 2 speeds on a large mass: the added value
On 30 kg of dough, the 2 speeds add even more value than on 20 kg: the thermal shock from too-fast incorporation (dry-flour spray, excessive friction) is amplified on large masses. Low-speed incorporation on 30 kg of dough produces a more homogeneous mass, with no dry unincorporated zones, before moving to the development speed. It is the guarantee of a homogeneous batch from end to end, even on the largest volumes.
For which establishment
The IBT502V is the mixer of high-volume production structures: central kitchens preparing for several restaurants or services, franchises producing dough for several points of sale, collective catering integrating pizza into a diversified high-frequency menu. The 42 kg weight makes it a fixed-station machine — it does not move, it produces. For kitchens needing to carry the bowl or clean between two different productions, the same-capacity raising-head models (ITR50, ITR502V) are preferable.
Technical specifications
| Reference | IBT502V |
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| Type | 2-speed spiral mixer, fixed head, fixed bowl |
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| Bowl capacity | 48 litres |
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| Power | 1500 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) | 480 × 810 × 850 mm |
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| Weight | 42 kg |
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| Price excl. VAT | €2,765 |
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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
- Why 1500 W on the 48 L when 41 L is 1300 W?
- At 48 litres, the dough volume (about 30 kg) exerts more resistance on the spiral than 25 kg, especially at full-bowl starts on dense doughs. The 1500 W keeps the motor below its overheating threshold and holds the nominal rotation speed, where a 1300 W motor could slow under maximum load. It is a mechanical sizing matched to the capacity, not an option.
- Is the IBT502V suitable for a central kitchen running back-to-back batches?
- Yes — that is precisely its target. The 1500 W and 3-phase 400V supply allow the motor to chain consecutive batches without overheating. With about 30 kg of dough per batch and a ~15-minute cycle, a central kitchen can produce 120 kg of dough in an hour (4 batches), enough to feed several points of sale or several services with cold fermentation.
- What is the difference between the IBT502V (fixed head) and the ITR502V (raising head) at 48 L 2-speed?
- Same capacity (48 L), same 2 speeds, same 3-phase 400V. The difference is the head: the IBT502V is fixed (monobloc, dough removed from the top), the ITR502V has a raising head with removable bowl (you tilt the head up and take the bowl to the shaping station or for cleaning). The fixed head is more robust and cheaper; the raising head is more flexible and more hygienic for kitchens alternating recipes.
- Can the 48 L 2-speed knead high-hydration dough?
- Yes, with reduced effective capacity. At 75-80% hydration, count about 22-25 kg maximum per batch in the 48 L bowl. The 2 speeds help: low-speed incorporation prevents spray on the sticky mass, high speed develops the gluten. For very high hydrations in large volume, a variable-speed model (IBV50, IRV50) allows an even more gradual rise.
Weight: 42 kg. 3-phase 400V connection required. Delivery on request — contact us for a quote and installation 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.
