The IRV30 spiral dough mixer combines the variable-speed drive and the raising head in a 32-litre single-phase 230V format. It is the most precise version of the compact single-phase raising-head range: where the IMR20 (32 L single-phase 1-speed, €2,190) kneads at fixed speed and the IRV20 (22 L single-phase variable, €2,700) offers the drive in a small format, the IRV30 brings together the drive and the 32 L capacity (20 kg of dough per batch) in a 440×750×820 mm footprint. At €3,160, it is aimed at single-phase kitchens wanting total kneading control for several dough types — with no need for 3-phase.
Drive + raising head in single-phase: precision with no three-phase constraint
The variable drive fundamentally changes how you work doughs. On a single-speed mixer, you choose a standard speed and adapt to it for all recipes — a compromise that suits homogeneous production. On the IRV30, you set the speed exactly where it should be: slowly to incorporate the flour into a high-hydration Neapolitan dough, faster for the final kneading, differently again for a brioche or a country bread needing an intermediate regime. Precision is not a luxury for kitchens producing several dough types in the same day — it is what makes the difference in the final product's consistency.
The IRV30's single-phase advantage over same-level 3-phase models (ITR range) is simple: no three-phase installation needed. In a rented kitchen whose electrical board is single-phase, in an establishment where 3-phase conversion works are not feasible, or in a kitchen running entirely single-phase by choice, the IRV30 brings the highest precision level available on standard 230V supply at this format.
The raising head completes the drive in the operational logic: you adapt the speed at each kneading stage, then raise the head to access the bowl directly, remove the removable bowl with its 20 kg of dough and carry it to the shaping station. For a pizzeria or restaurant moving from a pizza dough to a focaccia bread in the same service, the IRV30 lets you handle both without changing machine or base setting.
For which establishment
The IRV30 is the mixer of single-phase kitchens needing precision and flexibility. A single-phase artisan pizzaiolo working several dough recipes (Neapolitan, classic, focaccia) wanting to adapt speed to each recipe without being limited by a single setting. A single-phase bakery-patisserie producing both light leavened doughs and dense doughs — the drive avoids over-kneading delicate doughs or under-kneading solid ones.
If your kitchen is 3-phase and you want the drive, the IRV range offers no 3-phase model — the ITR402V (2-speed 3-phase) and ITR502V (2-speed 3-phase) are the 3-phase alternatives with 2 fixed speeds. If you are single-phase and 20 kg/batch is enough but you do not need the drive, the IMR20 (32 L single-phase 1-speed, €2,190) saves €970. If you need a larger raising-head variable format, the IRV40 (41 L single-phase variable) is the step above.
Technical specifications
| Reference | IRV30 |
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| Type | Variable-speed spiral mixer, raising head, removable bowl |
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| Bowl capacity | 32 litres |
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| Power | 1100 W |
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| Supply | Single-phase 230V |
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| Dimensions (W × D × H) | 440 × 750 × 820 mm |
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| Weight | 25 kg |
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| Price excl. VAT | €3,160 |
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Single-phase variable-speed raising-head range
| Model | Capacity | Power | Price excl. VAT |
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| IRV20 | 22 L | 750 W | €2,700 |
| IRV30 | 32 L | 1100 W | €3,160 |
| IRV40 | 41 L | 1100 W | €3,250 |
| IRV50 | 48 L | 1500 W | €3,360 |
What restaurateurs ask
- Is the IRV30 really worth €970 more than the IMR20 (32 L single-phase 1-speed, €2,190)?
- It all depends on your use. If you knead a single pizza dough recipe at standard hydration (55-65%) and do not need fine speed precision, the IMR20 at €2,190 is perfectly enough. The IRV30's €970 difference is justified if you work several dough types with different behaviours, if you make high-hydration Neapolitan needing very slow incorporation, or if you produce both light leavened doughs and dense doughs in the same day. The drive does not improve the result for a single simple recipe — it makes the difference on versatility and consistency between different recipes.
- Can brioche or puff pastry be kneaded in the IRV30?
- Brioche, yes — a spiral mixer with a drive suits brioche thanks to speed control during the butter-incorporation phase. Puff pastry, no — that technique relies on a repeated rolling-out process that is not done in a spiral mixer, whatever the brand or model. For brioche, the IRV30's drive lets you start slowly to incorporate the ingredients, then increase gradually to the final development — a technique close to what artisan bakeries do with a high-end spiral mixer.
Weight: 25 kg. Single-phase 230V supply, standard 16 A socket. 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.
