The IBT40 spiral dough mixer is the maximum-capacity model of the fixed-head range: 48 litres, 1500 W, 3-phase 400V. At €2,250 — the same price as the IBM40 (41 L) — it represents the best price/capacity ratio of the whole fixed-head range. With about 30 kg of dough per batch, it is aimed at central kitchens, multi-site franchises, very high-frequency pizzerias where prep must be finished in a single session before opening, and those who want to knead in one go the equivalent of two batches of a 32 L model.
48 litres and 1500 W: why the power increases
At 32 or 41 litres, 1300 W is enough to knead pizza and bread doughs efficiently. At 48 litres, the dough volume increases and with it the resistance on the spiral — particularly on dense doughs (low hydration, strong flour) and at full-bowl starts. The IBT40 is powered at 1500 W to absorb these workloads with no visible effort: the motor stays below its overheating threshold even in consecutive-batch sequences.
In practice, 1500 W on 3-phase 400V lets the IBT40 hold its rotation speed stable whatever the dough type: light pizza dough (65% hydration), dense focaccia dough (less water, more body), wholemeal bread dough with seeds. Where a 1300 W motor may slow slightly on a very dense full-bowl dough, the IBT40 holds its nominal speed.
30 kg of dough in one batch: what it changes
Thirty kilograms of pizza dough in a single kneading cycle represents about 107 dough balls of 280 g — i.e. the complete prep for a 100-pizza service in 12 to 15 minutes of kneading. For a pizzeria opening at noon with prep starting at 10:30am, a single batch in the IBT40 finishes the kneading work before the front-of-house team even arrives. Compare with a 32 L model where the same prep requires two consecutive batches.
For a central kitchen preparing dough for 3 or 4 points of sale, the IBT40 lets you produce the whole day's needs in a few morning batches — the dough is split into trays, ferments in cold storage, and reaches the points of sale on the delivery schedule. This centralised production logic is impossible to run efficiently with a mid-size mixer.
For which establishment
The IBT40 is built for high-volume operations: a pizzeria regularly serving 100 to 150 pizzas per service that wants to finish prep in a single batch. A central kitchen preparing for several restaurants of the same group. A multi-slot dark kitchen (lunch + dinner + delivery) whose daily total exceeds 200 pizzas. A specialist pizza caterer preparing for events and needing to produce large volumes fast. A seasonal high-frequency restaurant at peak periods (seaside, mountain).
The 35 kg weight positions it as a fixed production unit — it does not move after installation. For kitchens needing bowl flexibility (carrying the dough, dismantling for cleaning), the raising-head models (ITR50, IRV50) offer that functionality on the same 48 L capacity.
Technical specifications
| Reference | IBT40 |
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| Type | Fixed-head spiral mixer, fixed bowl |
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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 × 810 × 850 mm |
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| Weight | 35 kg |
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| Price excl. VAT | €2,250 |
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What restaurateurs ask
- Why does the IBT40 (48 L) cost the same as the IBM40 (41 L)?
- Both models are at the same €2,250 excl. VAT. The difference is capacity (48 L vs 41 L) and motor power (1500 W vs 1300 W). The 48 L IBT40 is mechanically more powerful because 48 L of dough demands more effort on the spiral. The identical pricing reflects that the capacity premium is offset by production economies of scale. In capacity/price terms, the IBT40 is therefore the better deal of the two.
- Can high-hydration Neapolitan pizza dough be kneaded in a 48 L mixer?
- Yes, but the effective capacity is reduced for high hydrations. At 75-80% hydration, count about 22-25 kg of dough maximum per batch in a 48 L bowl — the spiral needs space to work the sticky mass. For high hydrations in large volume, a variable-speed model (IBV50 or IRV50) is more comfortable as it allows progressive kneading at low initial speed.
- Is the IBT40 suitable for production over two services (lunch and dinner)?
- Yes — a single 30 kg batch typically covers 100 pizzas. For a restaurant with two services of 60 pizzas each, two batches (one per service, or all in morning prep with cold fermentation) are enough. For a single morning prep with long fermentation (24h), a single 30 kg batch prepares the totality of both services.
- What maintenance for a 48 L mixer in intensive use?
- Preventive maintenance of a spiral mixer includes: regular checking of belt or transmission-chain tension (depending on the model), checking the oil-bath level (if the motor has one), daily cleaning of the bowl and spiral, and an annual check by a qualified technician. The manufacturer recommends a full service every 500 to 1,000 hours of use — at high frequency, that is about once a year.
Weight: 35 kg. 3-phase 400V connection required. Delivery on request — contact us for a quote and installation 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.
