Apple CCP12 15 Head depositor

• Depositors are commonly used in bakeries for portioning batters, creams, and jams into trays or moulds.
• Food processing plants utilise depositors for accurately filling containers with sauces, purees, and viscous liquids.
• Confectionery manufacturers employ depositors for precise placement of chocolate, caramel, and other fillings into moulds or onto bases.
• Dairy operations may use depositors for portioning yoghurts, custards, and soft cheeses into individual servings.

Typical head configuration

This unit features 15 depositing heads, common for medium to high-volume production lines requiring multiple simultaneous deposits.

Construction material

Units of this type, especially for food contact, are typically constructed from stainless steel for hygiene and durability.

Frame type

A cantilever frame, as indicated, commonly offers easier access for cleaning and maintenance underneath the depositing heads.

Product suitability

Depositors like this are generally suitable for a range of viscous to semi-liquid products, including batters, creams, fruit fillings, and sauces.

Typical capacity

Throughput for a 15-head depositor can vary significantly based on product viscosity and deposit volume, but it is designed for consistent, repeatable portioning at speed.

Power supply

For this class of industrial equipment, a 3-phase electrical supply is commonly required, with specific voltage details to be confirmed with the seller.

• What products can this depositor handle?

  This type of depositor is generally suitable for viscous to semi-liquid products such as batters, creams, jams, sauces, and purees. The exact suitability depends on product viscosity and particle size.

• Is this unit suitable for hot filling?

• What maintenance is typically required for a depositor?

• Can the deposit volume be adjusted?

• What is meant by 'cantilever framed'?

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