What are the common tipping configurations?

Bowl tipping spirals are commonly configured to tip to the front, one side, or both sides, allowing integration into diverse production layouts.

Is this equipment suitable for all types of dough?

Yes, this class of equipment is designed for handling various dough types, from stiff bread doughs to softer pastry doughs, after they have been mixed in a spiral mixer.

What maintenance is typically required for a bowl tipping spiral?

Routine maintenance typically involves cleaning, checking hydraulic or mechanical components, and lubricating moving parts. Specific schedules depend on usage and manufacturer guidelines.

Can this unit be integrated with existing mixers?

Provided the mixer's bowl size and connection points are compatible, units of this type are designed for integration with various industrial spiral mixers, often from the same manufacturer.

What safety features are commonly found on these machines?

Common safety features include emergency stop buttons, safety interlocks on guards, and overload protection for the motor, adhering to relevant industrial safety standards.

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Mixer - Bowl Tipping Spiral

Name: Bowl Tipping Spiral
Brand: Mixer
SKU: 1105
Availability: InStock

Price: Contact seller for price

Mixer’s ASO EVO RB tipping mixers can fit easily into various production facilities and serve either worktables, dividers or production lines after mixing and can be configured to tip to the front, one side or both sides.

Features:
-Automatic shift from low to high speed
-Pulse bowl rotation button positioned into lifter keypad to remove dough
-Bowl thrust roller
-Frontal panel control with 2 timers
-Dough capacities available: 100, 130, 160, 200, 250, 300 + 400kg

Pennsylvania, United States

8,794 km away

Stock Number

1105

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Applications & Use Cases

Used in bakeries and food production facilities for transferring mixed dough from spiral mixers to worktables, dough dividers, or production lines.
Suitable for operations requiring automated dough handling to reduce manual labour and improve efficiency.
Integrated into production lines for continuous dough processing, particularly in medium to large-scale bakeries.

Typical Specifications

Typical capacity: For this class of equipment, dough capacities commonly range from 100kg to 400kg, aligning with standard industrial spiral mixer outputs.
Power supply: Units of this type typically require a three-phase industrial power supply, commonly 400V, 50Hz in the UK.
Tipping height: Tipping heights are configurable to suit various downstream equipment, such as dough dividers or worktables, generally ranging from 1.5m to 2.5m.
Control system: Commonly features a frontal panel control with two timers and a pulse bowl rotation button for dough removal.
Construction material: Typically constructed from robust materials, with contact parts often in stainless steel for hygiene and durability in food environments.
Footprint: The footprint varies based on capacity and tipping configuration (front, side, or both), but buyers should consider space for operation and maintenance.

Frequently Asked Questions

Bowl tipping spirals are commonly configured to tip to the front, one side, or both sides, allowing integration into diverse production layouts.

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.