09/2008
TILT BOWL MIXER
Europe Ofce:
West Park Ring Road
Leeds LS16 6QQ
England
Tel: 44-1132-787110
Fax: 44-1132-741415
sales-europe@amfbakery.com
1-800-BAKERS-1
www.amfbakery.com
FOR MORE INFORMATION PLEASE CALL YOUR ACCOUNT MANAGER OR
AMF’s focus on continuous improvement may result
in changes to machinery specications without notice.
Asia Ofce:
Room 801 A-Building
Thunis Dev. Building
No. 11 Hui Xin East St.
Chaoyang District
Beijing, China 100029
Tel: 86-10-64823613
Fax: 86-10-64934259
sales-asia@amfbakery.com
Headquarters:
2115 W. Laburnum Ave.
Richmond, Virginia 23227
Tel: 1-800-225-3771
or 1-804-355-7961
Fax: 1-804-342-9724
sales@amfbakery.com
ELECTRICAL OPTIONS
ModelName
TBM
800
TBM
1000
TBM
1300
TBM
1600
TBM
2000
TBM
2400
TBM
2800
TBM
3200
Mixing
Capacity
12
lb.
kg
800
363
1000
454
1300
590
1600
726
2000
907
2400
1089
2800
1270
3200
1452
Working
Capacity
ft
3
liters
22.9
649
28.9
817
37.6
1064
46.6
1319
58.2
1649
63.7
1804
71.3
2019
76.3
2161
BowlVolume
ft
3
liters
30
850
37.5
1062
45.3
1283
61.8
1750
77.2
2186
81.8
2316
91.4
2588
98.2
2781
BaseMotor HP 20/40 25/50 30/60 37.5/75 50/100 62.5/125 75/150 87.5/175
MainPower
Requirement
KVA 45 55 65 80 105 130 155 180
Approximate
FloorLoad
lb./ft
2
kg/m
2
1790
8739
1900
9275
2090
10203
1200
5859
1350
6591
1400
6835
1450
7080
1525
7446
Approximate
ShippingWeight
lb.
kg
17500
7938
18500
8391
20000
9072
21000
9525
24000
10886
24500
11113
25000
11340
26000
11793
1: Estimated for dough densities of 60 lb./ft
3
2: Minimum mixing capacity should not be lower than 50% of Mixing capacity
• SinglespeedmaindrivemotorwithACinverterspeedcontrol
• Ampmeterorwattmetertodisplaymotorload
• Doughqualitymonitortotrendagitatormotorenergyandreferenceto
pre-recordedcurves
• Remotepedestalmountstainlesssteeloperatorconsole
• Stainlesssteelmainelectricalenclosure
• Fullautomode(automaticdischargesequenceprogrammingwithstatus
messagesandinterfacing)
• Processorandoperatorinterfaceupgrades
OptionalRemotePedestalOperatorConsole
withDoughQualityMonitoringSystem
AMF is Your Industry Leading
Source for Complete Integrated
Dough Systems from Design to
Professional Project Management
and Implementation
SPECIFICATIONS