ISCA - Dough Trough Hoist

• Used in bakeries for transferring dough from troughs to mixers or dividers.
• Utilised in food manufacturing for lifting bulk ingredients into processing machinery.
• Applicable in confectionery production for handling large batches of mixes.
• Found in facilities requiring hygienic transfer of semi-solid food products.

Typical Lift Capacity

For this class of equipment, lift capacities commonly range from 200 kg to 500 kg, depending on the specific model and design.

Construction Material

Units of this type are typically constructed from 304-grade stainless steel, ensuring hygiene and durability in food processing environments.

Power Supply

Commonly, these hoists operate on a three-phase electrical supply, typically 400V, 50Hz, suitable for industrial applications.

Lift Height

Typical lift heights for standard models are often between 1.8 metres and 2.5 metres, accommodating various mixer and hopper heights.

Trough Compatibility

Units are generally designed to accommodate standard dough trough sizes, with customisation often available for specific dimensions.

Drive System

A motor gearbox driven system is commonly employed, providing controlled and reliable lifting.

• What maintenance is typically required for a dough trough hoist?

  Routine maintenance typically involves checking moving parts for wear, lubricating bearings, and inspecting electrical connections. Regular cleaning is essential to maintain hygiene standards.

• Can this hoist be integrated into an existing production line?

• What safety features are commonly found on these hoists?

• Is customisation for specific trough sizes possible?

• What is the typical lead time for a new dough trough hoist?

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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