Base Handling Ltd - Bakery Bowl Tipper

• Transferring dough or batter from mixing bowls to hoppers or depositors.
• Loading ingredients into processing lines from large bakery bowls.
• Emptying contents of bowls into smaller containers or conveyors.
• Integrating with automated baking systems for ingredient delivery.

Typical capacity

Designed for specific bowl sizes; this unit is specified for a Hobart 80 Litre Bakery Bowl.

Discharge height

Commonly ranges from 1000mm to 3000mm; this unit specifies 1000mm.

Construction material

Typically Grade 304 stainless steel for food contact and hygiene; this unit confirms Grade 304 stainless steel.

Mobility

Many units are mobile on castors for flexible placement; this unit is mobile on castors.

Lifting mechanism

Often chain-driven for reliability; this unit uses a simplex chain driven by a motor gearbox.

Electrical control

Typically features an IP-rated control panel with 'dead man's handle' operation for safety; this unit has an IP65 Stainless Steel Control Panel with 'dead man's handle' control.

Safety features

Commonly includes safety latches or interlocks to prevent accidental drops; this unit is fitted with a unique safety latch.

Power supply

For this class of equipment, typically 3-phase industrial power (e.g., 400V, 50Hz in the UK).

• What types of bowls can this tipper handle?

  This specific tipper is designed for a Hobart 80 Litre Bakery Bowl. Buyers should verify compatibility with their existing bowls, as tippers are often engineered for particular bowl designs and capacities.

• Is this unit suitable for washdown environments?

• What are the typical safety features on bakery bowl tippers?

• Can this tipper be integrated into an automated line?

• What maintenance is typically required for a bowl tipper?

Lifting and tipping equipment for food handling is valued for durability and reliability in demanding environments. Buyers typically prioritize robust construction, stainless steel components where applicable, and compliance with food safety standards. When purchasing used models, inspectors should assess mechanical wear, hydraulic system condition, and operational smoothness. Common strengths include longevity when properly maintained, efficient load handling, and adaptability to various food processing workflows. Equipment reputation generally remains strong provided previous maintenance records are documented and critical seals show minimal degradation.

Vue d'ensemble pour ce type de machine