Tekno Stamap - Mobile Bowl Tipper

• Transferring dough or batter from mixing bowls to hoppers or depositors in bakeries.
• Loading ingredients into processing machinery in confectionery production.
• Moving bulk food items from containers to processing lines in ready meal facilities.
• Emptying ingredients into mincers or mixers in meat processing operations.
• Handling and tipping various food products in catering and institutional kitchens.

Typical capacity

For this class of equipment, capacities commonly range from 50 to 200 litres, with some larger industrial units exceeding this.

Power supply

Units are typically electric, commonly requiring a 3-phase supply (e.g., 400V, 50Hz) for industrial use, though smaller models might be single-phase.

Tipping height

The maximum tipping height is a critical dimension, typically ranging from 1.5 to 2.5 metres, depending on the model and intended receiving equipment.

Construction material

Food-grade stainless steel (e.g., 304 or 316) is standard for all contact parts and often the main frame, ensuring hygiene and durability.

Mobility

As a mobile unit, it will feature lockable castors for easy repositioning within a facility.

Safety features

Common safety features include emergency stop buttons, safety cages or light curtains, and interlocks to prevent operation during maintenance.

Footprint

The base footprint typically ranges from 1m x 1m to 1.5m x 1.5m, varying with capacity and maximum tipping height.

• What types of bowls can this tipper accommodate?

  Mobile bowl tippers are often designed to work with specific bowl types or sizes. Buyers should verify compatibility with their existing mixing bowls or request details on the bowl clamping mechanism.

• Is this unit suitable for liquids or only solids?

• What are the typical maintenance requirements?

• Can the tipping angle and height be adjusted?

• What safety certifications should I look for?

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