Hopkins - Hopkins - Mobile Trough

Applications & Use Cases

• Temporary storage and transport of ingredients in bakeries and confectioneries.
• Holding and moving prepared meats or vegetables in food preparation areas.
• Collecting waste or by-products during processing operations.
• Transferring bulk ingredients between different processing stages.
• Use as an ingredient buffer in small to medium-scale food production.

Typical Specifications

Construction Material

Typically full stainless steel, suitable for food contact and washdown environments.

Mobility

Commonly fitted with robust castors, often with braking mechanisms, for easy repositioning.

Capacity

For this class of equipment, typical volumetric capacity can range from 100 to 300 litres, depending on dimensions.

Hygiene Features

Units are generally designed with smooth, crevice-free surfaces for ease of cleaning and sanitation.

Compatibility

Often designed to integrate with standard lifting and tipping equipment for efficient emptying.

Footprint

Dimensions vary, but units are typically designed to be manoeuvrable within standard food processing facility layouts.

Frequently Asked Questions

• What are the common uses for a mobile trough in a food processing environment?

  Mobile troughs are primarily used for the temporary storage, transport, and handling of various food ingredients, semi-finished products, or waste materials within a facility. They offer flexibility in workflow and reduce manual handling.

• Is this type of equipment suitable for both wet and dry ingredients?

• How should a mobile trough be cleaned and maintained?

• Are there different types of mobile troughs available?

• What safety considerations should be taken into account when using a mobile trough?