SANCASSIANO ER2 BOWL LIFT AND TILT

• Used in bakeries for transferring dough from large mixing bowls to hoppers or dividing machines.
• Applicable in food processing plants for lifting and tipping bulk ingredients into processing lines.
• Utilised in confectionery manufacturing for emptying large batches of product.
• Suitable for pharmaceutical production for controlled discharge of powders or granules.
• Employed in industrial kitchens for handling large volumes of prepared ingredients.

Typical lift height

For this class of equipment, lift heights are typically engineered to suit standard hopper or processing line heights, often ranging from 1.8m to 2.5m.

Compatible bowl size

This unit is specified for DF-300 bowls; units of this type commonly handle bowls from 200kg to 300kg capacity.

Power supply

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

Construction material

Industrial bowl lifts are commonly constructed from stainless steel for hygiene and durability, particularly in food applications.

Safety features

This model includes a safety cage; units of this type commonly feature interlocked guards and emergency stop functions.

Footprint

The footprint for double-column lift and tilt machines typically requires adequate floor space for stability and safe operation, often around 2m x 1.5m, excluding the bowl.

• What is the primary benefit of a double-column lift and tilt machine?

  Double-column designs typically offer enhanced stability and lifting capacity compared to single-column units, particularly for heavier bowls and higher lift requirements.

• Is the bowl scrape system adjustable?

• What maintenance is typically required for this type of equipment?

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

• What are the typical lead times for new Sancassiano equipment?

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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