The ITR402V spiral dough mixer is the 41-litre 2-speed 3-phase 400V model of the raising-head range. It is the most complete version of the 41 L format: native 3-phase 400V for three-phase kitchens, 2 speeds to adapt kneading to each recipe, raising head and removable bowl for operational flexibility between batches. At €3,065 — €365 more than the ITR40 (41 L 3-phase 1-speed, €2,700) — the ITR402V is aimed at 3-phase pizzerias working several dough types in the same service that do not want single-speed kneading for all their recipes.
2 speeds + 3-phase + raising head: for multi-recipe pizzerias
The second speed changes how you work doughs. On a high-hydration Neapolitan dough (65-72%), speed-1 incorporation lets the flour gradually absorb the water with no spray and no local overheating — then you move to speed 2 for the final kneading that structures the gluten. On a classic dough at 55-60% hydration, you can knead directly in speed 2 to cut cycle time. On a single-speed mixer, this flexibility does not exist: you either over-knead hydrated doughs or lose time on drier ones.
For a pizzeria offering both a Neapolitan pizza (AVPN or contemporary Neapolitan style) and an al taglio pizza (different dough, different hydration, different kneading time), the ITR402V lets you adapt the cycle to each recipe with no compromise. In the same service, you chain both dough types with the right parameters, where a single-speed mixer forces an average setting that optimises neither.
The ITR402V's 3-phase 400V supply ensures a progressive motor start and load-stability that directly enhance the 2 speeds: in speed 1, the 3-phase holds a very stable low regime without the micro-variations a single-phase equivalent can have; in speed 2, the power available on 3-phase allows intense kneading with no speed drop even on dense doughs. On long sessions with several consecutive batches, motor temperature stays more even than a single-phase of equivalent power.
For which establishment
The ITR402V is the mixer of 3-phase pizzerias with diversified, intensive production. A Neapolitan pizzeria producing 80-100 pizzas per service and needing precise two-regime kneading for Neapolitan dough cannot make do with a single-speed mixer. A 3-phase restaurant making pizza, bread and focaccia in the same day uses the 2 speeds to adapt kneading to each product with no quality loss.
If you are single-phase 230V, the ITR402V is not available in that supply — the IMR40 (41 L single-phase 1-speed, €2,700) or IRV40 (41 L single-phase variable) are the single-phase 41 L references. If you are 3-phase and work only one dough recipe, the ITR40 (41 L 3-phase 1-speed, €2,700) at €365 less is more suitable. If you need a 48 L format in 3-phase 2-speed, the ITR502V (48 L 3-phase 2-speed) steps up one further notch.
Technical specifications
| Reference | ITR402V |
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| Type | Raising-head spiral mixer, removable bowl, 2 speeds |
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| Bowl capacity | 41 litres |
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| Power | 1100 W |
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| Supply | 3-phase 400V |
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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 | €3,065 |
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ITR402V in the 2-speed 3-phase raising-head range
| Model | Capacity | Supply | Power | Price excl. VAT |
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| ITR302V | 32 L | 3-phase 400V | 1100 W | €2,960 |
| ITR402V | 41 L | 3-phase 400V | 1100 W | €3,065 |
| ITR502V | 48 L | 3-phase 400V | 1500 W | €3,185 |
What restaurateurs ask
- Are the ITR402V's 2 speeds really necessary for a standard pizzeria?
- For a pizzeria working a single classic pizza dough recipe (55-65% hydration), the 2 speeds are not essential — the single-speed ITR40 (€2,700, i.e. €365 less) is enough. The ITR402V's 2 speeds become useful as soon as you work recipes at different hydrations in the same service, or want to precisely control the incorporation phase (speed 1) separately from the final kneading (speed 2). If you make authentic high-hydration Neapolitan or manage several dough types, the investment is justified.
- What is the difference between the ITR402V and a variable-speed mixer (IRV type)?
- A variable-speed mixer (IRV range) lets you set the speed continuously across a whole range, giving maximum precision at every kneading stage. The ITR402V offers two fixed speeds, which is enough for the vast majority of professional recipes. The variable drive is useful if you finely adjust speed mid-knead for very technical recipes — for example in artisan bakery with very sensitive doughs. For standard commercial catering (pizza, bread, focaccia), the ITR402V's 2 speeds cover all common cases at a more accessible price than the variable-drive models.
Weight: 35 kg. 3-phase 400V connection required. 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.
