The IBM40 spiral dough mixer combines two features sought in intensive professional production: 41 litres of capacity and a native 3-phase 400V supply. At €2,250, it is the choice for three-phase-equipped kitchens that have outgrown 32 litres in production volume — pizzerias of 80 to 120 covers, restaurants preparing several dough types, central kitchens feeding several points of sale. Same dimensions as the IBT30 (480×820×850 mm), same 41-litre capacity, but a 3-phase supply instead of single-phase: €240 more for coherence with an existing three-phase installation.
41 L + 3-phase 400V: the productive combination
The two parameters — capacity and supply — combine to define the IBM40's position in the range. The 41-litre capacity kneads about 25 kg of dough per batch (60-65% hydration), i.e. 5 kg more than a 32 L model: one batch is enough to prepare 85 to 90 dough balls of 280 g, enough to cover a full service of 80 to 100 pizzas with no return to knead during the service.
The 3-phase 400V supply answers a practical constraint of modern professional kitchens: a fully three-phase electrical board. When all the equipment — combi oven, salamander, professional dishwasher — is on 3-phase, adding a single-phase mixer creates an exception that can complicate board management and generate load imbalances. The natively 3-phase IBM40 integrates frictionlessly into a complete three-phase installation.
On motor behaviour, the 3-phase 400V brings a softer start on dense doughs and better load stability during prolonged kneading sessions — particularly noticeable when chaining several consecutive batches in intense service.
The natural progression of the range
The IBM40 is logically the follow-on from the IBM30 for three-phase kitchens. The IBM20 (32 L single-phase, €1,660) is the entry point. The IBM30 (32 L 3-phase, €2,010) is the 3-phase step without changing capacity. The IBM40 (41 L 3-phase, €2,250) is the next step: more bowl, same 3-phase supply. For single-phase kitchens needing 41 L, the IBT30 (41 L single-phase, €2,010) is the equivalent path — same capacity, €240 cheaper, but single-phase.
For which establishment
The IBM40 is the mixer of cruising-pace pizzerias — those past the opening phase that regularly serve 80 to 120 pizzas per service. It also suits central kitchens preparing dough for several points of sale or several successive services: 25 kg of dough in one batch, then an hour of fermentation while the second batch runs. Establishments whose entire kitchen equipment is on 3-phase 400V will find in the IBM40 a mixer coherent with their installation with no electrical adaptation at all.
For the largest volumes (48 L, 30 kg per batch), the IBT40 (3-phase 400V, 1500 W, €2,250) is the next step. For kitchens wanting the same 41 L format but with the flexibility of a removable bowl, the raising-head models (IMR40, ITR40, IRV40) meet that need.
Technical specifications
| Reference | IBM40 |
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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 | 3-phase 400V |
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| Dimensions (W × D × H) | 480 × 820 × 850 mm |
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| Price excl. VAT | €2,250 |
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Fixed-head range — 32 L / 41 L / 48 L
| Reference | Capacity | Supply | Power | Dough/batch | Price excl. VAT |
|---|
| IBM20 | 32 L | 230V single-phase | 1300 W | ~20 kg | €1,660 |
| IBM30 | 32 L | 3-phase 400V | 1300 W | ~20 kg | €2,010 |
| IBT30 | 41 L | 230V single-phase | 1300 W | ~25 kg | €2,010 |
| IBM40 | 41 L | 3-phase 400V | 1300 W | ~25 kg | €2,250 |
| IBT40 | 48 L | 3-phase 400V | 1500 W | ~30 kg | €2,250 |
What restaurateurs ask
- What is the difference between the IBM40 (41 L 3-phase) and the IBT30 (41 L single-phase)?
- Same capacity (41 L), same power (1300 W), same fixed head. The only difference is the supply: IBM40 on 3-phase 400V, IBT30 on 230V single-phase. The IBT30 (€2,010) costs €240 less — if your installation is single-phase, it is the right option. If your kitchen is fully 3-phase and you want a mixer coherent with your electrical board, the IBM40 (€2,250) is the suitable choice.
- How many batches to prepare 200 pizzas?
- With an IBM40 (41 L, 25 kg of dough per batch) and 280 g balls (about 89 balls per 25 kg batch), 3 batches are needed for 200 pizzas. With a kneading time of 12 minutes and a rest/reload time of 3 minutes, 3 batches represent about 45 minutes of active production. For volumes above 200 pizzas per service, two mixers in parallel or a 48 L model (IBT40) cut this prep time.
- Can the IBM40 be used for focaccia or bread dough as well as pizza?
- Yes — the spiral is the versatile kneading tool of professional kitchens. For focaccia (high-hydration dough 70-80%), the IBM40's effective capacity drops to 18-20 kg per batch. For bread dough (65-70% hydration), it stays around 22-25 kg. The IBM40 handles all these productions with no problem, with the same kneading quality.
- Why is the IBM40 (41 L) the same price as the IBT40 (48 L)?
- The IBT40 (48 L, 1500 W) is priced identically at €2,250. The difference is capacity and motor power. If your kitchen is 3-phase and you want maximum capacity, the IBT40 offers the best capacity/price ratio. The IBM40 (41 L) is more compact (480×820 mm) and suited to kitchens where the extra bowl size of the 48 L is not needed.
3-phase 400V connection required, to be provided by your electrician. Delivery on request — contact us for lead times and conditions 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.
