Riggs - 4 Head Depositor

Applications & Use Cases

• Depositing batters and creams into cake tins and trays.
• Filling pies and tarts with fruit fillings or savoury mixtures.
• Dispensing sauces and purees onto ready meals.
• Portioning jams, jellies, and spreads into containers.
• Applying glazes or icings to confectionery items.

Typical Specifications

Typical capacity

For a 4-head unit, throughput can typically range from 1,000 to 3,000 deposits per hour, depending on product viscosity and deposit volume.

Power supply

Commonly requires a standard single-phase or three-phase electrical supply, typically 230V or 400V, with pneumatic air for operation.

Deposit volume range

Units of this type typically offer adjustable deposit volumes, often from 10ml up to 1,000ml per head, depending on the piston size.

Construction material

Contact parts are typically manufactured from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Footprint

A 4-head depositor on a C-frame typically has a compact footprint, often around 1.5m (L) x 0.8m (W) x 1.8m (H), but this can vary.

Control system

Often features a simple PLC or HMI for setting deposit parameters, speed, and cleaning cycles.

Frequently Asked Questions

• What products are suitable for a 4-head depositor?

  These depositors are well-suited for a wide range of viscous and semi-viscous products, including batters, creams, sauces, purees, and fillings, provided they do not contain large particulates that could obstruct the nozzles.

• Can the deposit volume be adjusted?

• What maintenance is typically required?

• Is this unit suitable for hot or cold products?

• What type of product feed system does it use?