Apple CCP12 15 Head depositor

• Precisely depositing batters, creams, and fillings into trays or moulds within bakeries and confectionery production.
• Accurately portioning semi-liquid or viscous products in ready meal manufacturing.
• Filling containers with sauces, purees, or fruit preparations in food packaging lines.
• Depositing decorative elements or glazes onto patisserie and dessert items.
• Handling a range of products from thin liquids to thick pastes, common in snack food production.

Typical capacity

Throughput for a 15-head depositor of this class can typically range from 3,000 to 10,000 deposits per hour, depending on product viscosity and deposit volume.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with a power consumption of 2-5 kW.

Deposit volume range

Individual deposit volumes are typically adjustable, often ranging from 5ml to 500ml per head, depending on the piston or pump configuration.

Product compatibility

Designed for viscous and semi-viscous products; suitability for products with particulates depends on the specific nozzle and pump design.

Construction materials

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

Control system

Commonly features a PLC with a touchscreen HMI for setting parameters such as speed, volume, and number of deposits.

Footprint

For a 15-head linear depositor, the footprint typically ranges from 1,500mm to 2,500mm in length, and 800mm to 1,200mm in width.

• What types of products can this depositor handle?

  A 15-head depositor is typically suitable for a wide range of semi-liquid to viscous products, including batters, creams, jams, sauces, and purees. Its suitability for products with particulates depends on the specific nozzle and pump design.

• Is this unit suitable for integration into an existing production line?

• What maintenance is typically required for a depositor of this type?

• Can the number of active depositing heads be adjusted?

• What are the typical hygiene and cleaning procedures?

Food depositors are valued for their precision, consistency and reliability in portioning applications across bakery, confectionery and prepared foods sectors. Buyers typically prioritise machines with minimal wear, clear maintenance histories and compatible control systems. Key strengths include durability when properly serviced, adaptability to various product viscosities, and straightforward operation. When purchasing used equipment, inspecting nozzles, pumps and pneumatic components is essential, as wear directly affects deposit accuracy. Machines from reputable manufacturers with documented service records generally command buyer confidence and deliver strong long-term value.

General overview for this equipment type