ISCA - Hobart Bowl Tipper

• Used in bakeries for transferring dough from large mixing bowls to hoppers or dividing equipment.
• Commonly found in food processing plants for emptying ingredients from large containers into processing lines.
• Utilised in industrial settings for tipping bulk materials from drums or bins into other machinery.
• Applied in pharmaceutical manufacturing for controlled discharge of powders or granules from process vessels.

Typical capacity

Units of this class are typically designed to handle bowls ranging from 60 to 200 litres.

Power supply

Commonly found with 3-phase electrical connections, typically 400V, 50Hz, though single-phase options may exist for smaller units.

Lift height

The maximum discharge height for bowl tippers typically ranges from 1.5 to 2.5 metres, depending on the model.

Construction material

For food and pharmaceutical applications, units are commonly constructed from stainless steel (e.g., 304 or 316 grade).

Footprint

The base footprint for this type of equipment typically requires an area of approximately 1m x 1.5m, though this varies by model.

Tipping mechanism

Units commonly employ hydraulic or electric screw-driven mechanisms for controlled tipping.

• What safety features are typically included on a bowl tipper?

  Common safety features include interlocked guarding, emergency stop buttons, and overload protection. Some units may also have safety light curtains or two-hand control.

• Can this type of equipment be integrated into an existing production line?

• What maintenance is typically required for a used bowl tipper?

• Is a Hobart Bowl Tipper suitable for handling both wet and dry ingredients?

• What kind of bowls or containers can this tipper accommodate?

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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