The ITR502V spiral dough mixer is the top model of the raising-head series: 48 litres, 3-phase 400V, 1500 W and 2 speeds. It is the most complete version available in the raising-head range — maximum capacity, 3-phase supply and kneading precision in a single model. At €3,185 — €365 more than the ITR50 (48 L 3-phase 1-speed, €2,820) — the ITR502V is aimed at 3-phase kitchens in intensive production that work several dough types in the same service and do not want to choose between capacity, flexibility and precision.
48 L + 2 speeds + 3-phase: kneading with no compromise
The ITR502V's 2 speeds answer a simple logic: high-hydration doughs (Neapolitan at 65-72%, ciabatta, country bread) absorb the flour better when you start in slow speed 1, then move to speed 2 to develop the gluten structure. Standard doughs (55-60% hydration) can knead directly in speed 2 to cut cycle time. On a single-speed mixer, you make a compromise between the two: you either knead hydrated doughs too fast or lose time on dry ones. On the ITR502V, you adapt the regime to each recipe.
At large volume (30 kg/batch), this kneading precision matters even more: a Neapolitan dough poorly incorporated in the initial phase on 30 kg takes time to recover, whereas the ITR502V's speed 1 allows a progressive, homogeneous incorporation across the whole mass. When you then chain speed 2 for the final kneading, the gluten structure develops evenly — with no over-kneaded or under-developed zones in the mass.
The 3-phase 400V supply and 1500 W power support the 2 speeds over long sessions. In speed 1, the 3-phase holds a very stable low regime. In speed 2 on 30 kg of dense dough, the 1500 W maintains the regime with no power drop even after several consecutive batches. It is the combination that sets the ITR502V apart on intensive services.
For which establishment
The ITR502V is the mixer of 3-phase kitchens with intensive production and multiple recipes. A large pizzeria (100+ pizzas/service) on 3-phase producing both high-hydration Neapolitan and classic pizza in the same service — the ITR502V adapts kneading to each recipe without blocking the production line. A collective-catering production lab on 3-phase making bread and pastries at scale — 30 kg/batch and 2 speeds let you handle both production types without changing machine.
If you are single-phase 230V, the IRV50 (48 L single-phase variable) is the reference — the variable drive goes beyond the 2 fixed speeds by offering a continuous speed range. If you are 3-phase with a lower volume, the ITR402V (41 L 3-phase 2-speed, €3,065) or ITR40 (41 L 3-phase 1-speed, €2,700) are the lower-capacity references.
Technical specifications
| Reference | ITR502V |
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| Type | Raising-head spiral mixer, removable bowl, 2 speeds |
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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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| Dimensions (W × D × H) | 480 × 800 × 850 mm |
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| Weight | 42 kg |
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| Price excl. VAT | €3,185 |
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2-speed 3-phase raising-head range
| Model | Capacity | Power | Price excl. VAT |
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| ITR302V | 32 L | 1100 W | €2,960 |
| ITR402V | 41 L | 1100 W | €3,065 |
| ITR502V | 48 L | 1500 W | €3,185 |
What restaurateurs ask
- What is the real difference between a 2-speed mixer (ITR502V) and a variable-speed mixer (IRV50)?
- The variable drive (IRV range) lets you choose any speed between the minimum and maximum of the range — continuous regulation that adapts to each kneading stage in real time. The ITR502V offers two fixed positions: speed 1 (slow) and speed 2 (fast). For commercial catering, the 2 fixed speeds cover 95% of professional recipes. The variable drive is useful for fine artisan bakery, with recipes needing several intermediate regimes or a precise speed for a specific stage. In investment terms, the variable drive costs more — the ITR502V is the right balance for an intensive-production pizzeria or restaurant.
- Can the ITR502V replace a fork mixer for artisan bread?
- For high-end artisan bread with long fermentations and hydrations above 75%, a fork mixer remains the reference — it respects the gluten structure better on these demanding recipes. The ITR502V with its 2 speeds suits standard professional bread (60-70% hydration), focaccia, ciabatta and of course all pizza doughs. If bread production is your artisan core business and you target hydrations above 75%, a dedicated fork mixer complements the ITR502V rather than replacing it.
Weight: 42 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.
