Applications & Use Cases

• Depositing batters and creams for bakery products such as muffins, cupcakes, and tarts.
• Filling pies, quiches, and other savoury pastries with various fillings.
• Dispensing sauces, purees, and viscous liquids into containers or onto production lines.
• Producing confectionery items requiring precise portion control, like chocolates and jellies.

Typical Specifications

Typical capacity

Throughput for this class of equipment commonly ranges from 1,000 to 5,000 deposits per hour, depending on product viscosity and deposit volume.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with a compressed air supply for pneumatic functions.

Number of heads

This unit features 7 depositing heads, allowing for simultaneous multi-lane depositing or increased throughput for single-lane operations.

Deposit volume range

For this class of equipment, individual deposit volumes are typically adjustable, often ranging from 10ml to 1,000ml per head, depending on the piston size fitted.

Product compatibility

Suitable for a wide range of viscous and semi-viscous products, including those with small particulates, commonly up to 10mm.

Construction material

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

Frequently Asked Questions

• What kind of products can this depositor handle?

  This type of mono-block depositor is generally suitable for viscous and semi-viscous food products, including batters, creams, sauces, purees, and fillings. It can often handle products with small particulates.

• Is this unit suitable for hot or cold depositing?

• What is a 'mono-block' depositor?

• How easy is it to clean and maintain?

• Can the deposit volume be adjusted?

• What is the typical footprint of a 7-head mono-block depositor?