The IBV40 spiral dough mixer brings variable-speed technology to a 41-litre bowl, in 230V single-phase. It is the tool for artisan pizzerias and restaurants that have grown beyond 22-32 litres and want to keep precise kneading control over 25 kg-per-batch volumes. At €2,820, it is the choice for establishments that claim dough quality at scale — no 3-phase, no raising head, just variable-speed precision applied to the capacity of a cruising-pace professional kitchen.
25 kg of dough with variable-speed precision
On a 25 kg volume, the IBV40's drive brings the same benefits as on smaller formats, but with an even more marked impact. Incorporating 25 kg of flour and water at very low speed is fundamentally different from fixed-speed incorporation: no spray, no dry zones, no premature warming of the mass. The progressive speed ramp that follows — over 3 to 4 minutes — builds the gluten network in an orderly way across the whole volume.
For high-hydration doughs (70-78%) at 25 kg, the drive is particularly decisive. At fixed speed, the first moments of kneading a highly hydrated dough generate significant friction that can tear the forming structure. With the IBV40's drive in very slow start mode, the dough combines gradually before the speed increases — that is the condition for a homogeneous batch from end to end on large masses.
The fixed head provides the stability needed on these volumes: no raising mechanism that would vibrate under the weight of 25 kg of dough in motion, no play in the joints affecting kneading homogeneity. The IBV40 is built for repetitive production with no compromise on quality.
230V single-phase for a large capacity
Having 41 litres of bowl with a variable drive in 230V single-phase is a concrete advantage for kitchens with no three-phase board. Most 41 L variable-speed models on the market are 3-phase 400V — the single-phase IBV40 is therefore accessible to establishments whose premises were not originally fitted with 3-phase. At 1100 W on 230V, it connects to a standard 16 A circuit with no board change.
For which establishment
The IBV40 is the mixer of artisan pizzerias in a mature growth phase — those serving 70 to 100 covers, whose dough is a selling point and who need to prepare 25 kg per batch without going 3-phase. It is also the mixer of the trained head pizzaiolo wanting the same level of control as with a 32 L but on larger volumes. And it is the right tool for fine-dining restaurants offering premium pizzas and needing 25 kg of dough per service to cover a 15 to 20-pizza menu offer.
Technical specifications
| Reference | IBV40 |
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| Type | Variable-speed spiral mixer, fixed head, fixed bowl |
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| Bowl capacity | 41 litres |
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| Power | 1100 W |
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| Supply | 230V single-phase |
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| Drive | Yes — continuously variable speed |
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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 | €2,820 |
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What restaurateurs ask
- What is the difference between the IBV40 (41 L variable) and the IBT402V (41 L 2-speed 3-phase)?
- The IBT402V (3-phase 400V, 2-speed, 1300 W, €2,615) and IBV40 (single-phase 230V, variable, 1100 W, €2,820) both offer speed management on 41 L. The difference: the IBT402V needs 3-phase, switches between 2 fixed speed levels, and costs €205 less. The IBV40 runs on single-phase, allows continuous speed variation (more precise for high hydrations) and is more expensive. If you are 3-phase and 2 speeds are enough, the IBT402V is more economical. If you are single-phase or drive precision is the priority, the IBV40 is the choice.
- What does the speed ramp with a drive concretely look like on 25 kg of dough?
- For 25 kg of pizza dough (65% hydration): start at 20-30% of nominal speed for 3-4 minutes (the spiral mixes without forcing), then ramp to 50% over 2 minutes (the mass starts to bind), then progress to 80-100% over a further 3-4 minutes (gluten development). Total: 8 to 12 minutes depending on flour and hydration. This progressive protocol produces a more homogeneous dough than an immediate full-speed start.
- Can the IBV40 produce dough for several services in a single prep?
- Yes. With 25 kg of dough per batch and 2 to 3 batches in morning prep (75 kg total), you get about 265 to 270 balls of 280 g — enough for 250+ pizzas. The dough ferments in cold storage (0-4°C, 24-48h) and is taken out in lots by service. This centralised production logic via the IBV40 is perfectly suited to restaurants with several services or establishments supplying several satellite kitchens.
Weight: 35 kg. 230V single-phase 16 A connection. 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.
