WP - Kemper Bowl Lifter

• Used in bakeries for transferring dough from mixing bowls to hoppers or dividing machines.
• Utilised in food production facilities for lifting and tipping ingredients into processing lines.
• Applicable in confectionery manufacturing for moving batches of product or raw materials.
• Employed in catering operations for handling large volumes of food ingredients safely.

Typical lifting capacity

Bowl lifters of this class commonly handle loads ranging from 200 kg to 600 kg. This particular unit is specified at 400 kg.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz.

Lift height

Maximum discharge height is typically between 1.8m and 2.5m, depending on the model configuration.

Construction material

Frames and contact parts are generally constructed from painted mild steel or stainless steel for hygiene and durability.

Footprint

The base footprint for a bowl lifter of this capacity is typically around 1m x 1.5m, though this can vary.

Safety features

Common safety features include emergency stop buttons, safety cages, and interlocked guarding.

• What type of bowls can this lifter accommodate?

  Bowl lifters are often designed for specific mixer bowl types or can be adapted with custom cradles. Buyers should verify compatibility with their existing bowls.

• Is installation complex for a bowl lifter?

• What maintenance is generally required for a used bowl lifter?

• Can this unit be moved easily within a facility?

• Are spare parts readily available for Kemper bowl lifters?

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.

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