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Bowl Tipper DB-200F

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  • Bowl Tipper DB-200F
  • Bowl Tipper DB-200F
Dough Mixer

Bowl Tipper DB-200F

Bowl Tipper DB-200F supports bowl tipping at a larger production scale, with two operating speeds for controlled material handling. Its 380 V supply fits dedicated commercial bakery installations.

Core Feature

1. Electrical supply: Uses 380 V power for commercial installations.

2. Operating speed: Provides 130/260 r/min options for controlled bowl handling.

3. Bowl tipping: Transfers prepared material into downstream production equipment.

4. Production workflow: Suits repeat material handling in larger bakery operations.

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Product
Parameters

We can design and develop according to the needs of our customers to meet the requirements of different clients.

Model

DB-200F

Mixing Capacity (kg) - Flour

125

Mixing Capacity (kg) - Dough

200

Bowl Volume (L)

320

Dimension (mm) - Length

1700

Dimension (mm) - Width

1650

Dimension (mm) - Height

1650

Weight (kg)

1480

Power (kW)

15.5

Voltage (V)

380

Speed (r/min)

130/260

 

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OEM/ODM Services
OEM and ODM support is available for distributors, bakery equipment suppliers and commercial kitchen projects. Services can cover branding, machine configuration, appearance details, packaging and production coordination.
FAQ
  • Q: Can it work with commercial mixing systems?
    A: Yes. It can be coordinated with suitable mixers and downstream dough or ingredient handling equipment.
  • Q: What should be checked before integration?
    A: Confirm bowl compatibility, lifting or tipping requirements, floor space and the intended transfer route.
  • Q: What is a bowl tipper used for?
    A: It mechanically tips compatible mixing bowls to transfer prepared contents into the next processing stage.

Products Recommendation

  • Bowl Tipper DB-200F
  • Bowl Tipper DB-200F
  • Bowl Tipper DB-200F

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  • Bowl Tipper DB-200F
  • Bowl Tipper DB-200F
  • Bowl Tipper DB-200F

  • Applications

    Commercial bakery manufacturers: Use bowl tipping equipment to support organized material transfer after mixing.
    Project contractors: Plan the tipper with mixer placement and downstream dough handling.
    Equipment distributors: Specify bowl handling equipment for production environments requiring mechanical transfer.