During the wine making process, barrels weighing 660lb [300kg] are lifted into racks for fermentation. For this application the lift must load and unload full barrels into a fermentation room which has narrow aisles and two tiered racks. This required a lift with a shortened frame and counter mass for stability. Powered dumping allows the barrel’s contents to be emptied into a press basket for separating the remaining grape skins from the wine. The lift eliminated manual handling and reduced the chances of dropping an expensive product.