Base Handling Ltd - Bakery Bowl Tipper

• Transferring dough or batter from mixing bowls to hoppers or depositors.
• Loading ingredients into processing lines while maintaining ergonomic working heights.
• Emptying bulk ingredients from containers into smaller vessels or conveyors.
• Integrating with automated bakery lines for consistent product flow.

Typical capacity

Units of this class are typically designed to handle standard bakery mixing bowls, commonly 60-litre to 120-litre capacities, though custom units can vary.

Discharge height

Commonly ranges from 1000mm to 2500mm, depending on the recipient vessel or processing line height.

Construction material

Typically Grade 304 stainless steel for food contact areas and general hygiene, with welded construction for durability.

Mobility

Many units are mobile on castors for flexible placement within a production facility.

Power supply

Commonly 3-phase electrical supply, typically 400V, 50Hz, with varying motor power ratings.

Control system

Often features an IP65 rated control panel, with 'dead man's handle' operation for safety, and potential for integration with external signals.

Safety features

Units typically include safety latches or anti-fall devices to prevent uncontrolled descent in the event of chain or mechanism failure.

• What type of bowls can this tipper accommodate?

  This specific unit is designed for a Hobart 80 Litre Bakery Bowl. Bowl tippers are often designed for specific bowl types and sizes; buyers should confirm compatibility with their existing bowls.

• Is this unit suitable for washdown environments?

• What are the typical power requirements for a bakery bowl tipper?

• 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.

General overview for this equipment type