ISCA - Hobart Bakery Bowl Tipper – Battery

• Transferring dough or batter from mixing bowls to hoppers or processing lines.
• Emptying ingredients from large kettles into smaller receiving vessels.
• Loading confectionery mixes into depositors or forming equipment.
• Relocating bulk ingredients from storage containers to processing stages.
• Assisting with the ergonomic transfer of heavy food products in bakeries and food production facilities.

Typical safe working load

Units of this class commonly handle loads up to 200kg.

Typical tipping height range

For this type of equipment, a range of 50cm to 160cm is often available.

Power supply

Battery-powered, typically requiring a single-phase charging supply.

Material construction

Commonly constructed from 304-grade stainless steel for hygiene and durability.

Mobility

Designed as a mobile unit, often able to fit through standard doorways.

Control method

Typically operated via a pendant hand remote control for user safety and flexibility.

Compatible containers

Often customisable to lift various sizes of bakery bowls, totes, and kettles.

• What types of containers can this bowl tipper handle?

  This type of bowl tipper is typically designed to accommodate a range of removable bakery bowls, totes, and kettles, often with customisable lifting straps to fit specific container shapes and sizes.

• Is this machine suitable for a small bakery space?

• What are the power requirements for this battery-powered unit?

• What are the hygiene standards for this equipment?

• Can the tipping height be adjusted?

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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