- Typical capacity
- For this class of equipment, hopper capacities commonly range from 10 to 50 litres, with this unit specifically noted at 16 litres.
- Power supply
- Units of this type typically require a 3-phase electrical supply for the heating elements and motor, commonly 400V.
- Material construction
- Equipment for food processing, especially heated units, is typically constructed from food-grade stainless steel for hygiene and durability.
- Heating method
- Heated pumps commonly utilise electric heating elements within a jacketed hopper to maintain product temperature.
- Agitation
- Many heated hoppers, like this one, include an agitator to ensure consistent product temperature and prevent scorching or separation.
- Discharge mechanism
- A discharge screw is a common mechanism for positive displacement and controlled transfer of viscous products.
- Mobility
- For flexibility in a production environment, units are frequently designed as mobile, often on castors.