The IBT30 spiral dough mixer combines a 41-litre capacity with a standard 230V single-phase supply. It is the mixer that lets you step up production volume — from 20 kg to 25 kg of dough per batch — without having to install or modify a three-phase electrical board. At €2,010, it sits at the same price as the IBM30 (32 L 3-phase): the same sum, but with more bowl for single-phase kitchens, or 3-phase compatibility for kitchens already on three-phase. For growing pizzerias whose installation is 230V, the IBT30 is the natural path to more capacity with no electrical constraint.
41 litres single-phase: the right capacity/constraint ratio
The main limitation of high-capacity mixers is often the electrical supply: 41 to 48-litre high-power models are frequently on 3-phase 400V, which requires a specific electrical installation. The IBT30 solves this problem: 41 litres of capacity with 1300 W on 230V single-phase, connected to a standard 16 A socket.
In practice, 41 litres knead about 25 kg of pizza dough per batch at standard hydration (60-65%). With a kneading time of 10 to 15 minutes, a 45-minute prep produces 50 to 75 kg of dough — i.e. 180 to 270 balls of 280 g. For a service of 80 to 120 pizzas, a single batch covers the entire prep. It is the capacity that lets you move from a "knead during service" logic to an "everything ready before the first cover" logic.
For high-hydration doughs (70-80% Neapolitan style), effective capacity drops to 18-20 kg per batch — the spiral needs more space to work without tearing. Even reduced, this capacity covers 65 to 70 pizzas per service in a single prep.
For which pizzeria progression
The IBT30 is typically the second mixer of a growing pizzeria: you started with a 32 L (IBM20), demand has risen, and you want either to replace or double kneading capacity. At equal volume, the IBT30 lets you prepare everything in one batch where the 32 L required two — a prep-time saving of 10 to 15 minutes per service.
It is also the right format for central kitchens producing for several points of sale or several services without wanting to chain too many batches. For establishments whose production volume exceeds 100 kg of dough per day, the 48 L formats (IBT40) or the 2-speed models (IBT402V) offer even more flexibility.
Fixed head: robustness before flexibility
Like the whole fixed-head range, the IBT30 is a monobloc structure with no pivot or raising mechanism on top. The dough is removed from the top or by tipping the bowl — a simple, fast gesture when working with experience. In exchange, no handling between batches: you reload directly, restart. For pizzaioli with a stabilised, repetitive production process, the fixed head is the most efficient operating mode: simple, robust, with no part to watch.
Technical specifications
| Reference | IBT30 |
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| Type | Fixed-head spiral mixer, fixed bowl |
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| Bowl capacity | 41 litres |
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| Power | 1300 W |
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| Supply | 230V single-phase |
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| Dimensions (W × D × H) | 480 × 820 × 850 mm |
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| Price excl. VAT | €2,010 |
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Fixed-head range — 32 L / 41 L / 48 L
| Reference | Capacity | Supply | Dough/batch | Price excl. VAT |
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| IBM20 | 32 L | 230V single-phase | ~20 kg | €1,660 |
| IBM30 | 32 L | 3-phase 400V | ~20 kg | €2,010 |
| IBT30 | 41 L | 230V single-phase | ~25 kg | €2,010 |
| IBM40 | 41 L | 3-phase 400V | ~25 kg | €2,250 |
| IBT40 | 48 L | 3-phase 400V | ~30 kg | €2,250 |
What restaurateurs ask
- Is a 41 L mixer at 1300 W on 230V enough for dense doughs?
- Yes — 1300 W is the standard power for 32 to 48 L mixers in medium-sized professional kitchens. The spiral works by pulling and lifting the dough, not by compression effort: motor torque is more decisive than nominal power. At 1300 W single-phase, the IBT30 kneads dense pizza doughs (low hydration 55-60%) as well as heavier bread doughs with no difficulty. If you work exclusively very dense doughs in large volume (more than 20 kg at a time), a 3-phase 400V model (IBM40) is more comfortable in intensive continuous use.
- What is the difference between the IBT30 (41 L single-phase) and the IBM40 (41 L 3-phase)?
- Same capacity (41 L), same power (1300 W), same fixed-head configuration. The only difference is the electrical supply: IBT30 on 230V single-phase (plugs into a standard socket), IBM40 on 3-phase 400V (needs a three-phase board). The IBM40 costs €240 more (€2,250 vs €2,010). Choose by your installation: single-phase → IBT30, 3-phase → IBM40.
- How do you extract the dough from a 41 L fixed-head mixer in a professional kitchen?
- In a fixed-head mixer, the dough is extracted directly from the open bowl from the top. For a 25 kg batch, most pizzaioli use a wide scraper to detach the dough from the spiral and walls, then remove it in a block or in portions directly onto the worktop or into a tray. For kitchens that want to carry the bowl to the shaping station, the raising-head/removable-bowl models (IMR40, ITR40, IRV40) offer that flexibility.
Standard 230V single-phase 16 A connection. Delivery on request — contact us for lead times for your area via the contact form.
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