APPLE FONDANT DEPOSITOR

• Depositing viscous or semi-liquid food products onto a substrate.
• Filling pastries, tarts, and pies with precise amounts of filling.
• Applying toppings or decorative elements to confectionery items.
• Producing multi-layered products requiring accurate layer deposition.

Typical capacity

Throughput for this class of equipment varies significantly based on product viscosity, nozzle configuration, and cycle speed, commonly ranging from hundreds to several thousand deposits per hour.

Power supply

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

Depositing mechanism

Pressurised systems often utilise positive displacement pumps or pressure vessels to ensure consistent and accurate dosing of viscous products.

Nozzle configuration

Depositors commonly feature interchangeable nozzle manifolds, allowing for various product widths and multi-lane production, such as the 12-nozzle manifold mentioned.

Material compatibility

Contact parts are typically constructed from food-grade stainless steel (e.g., 304 or 316) to meet hygiene standards and resist corrosion from food products.

Control system

Modern depositors commonly feature HMI (Human Machine Interface) touchscreens for recipe management, parameter adjustment, and operational control.

Footprint

The physical dimensions of depositors vary, but for a multi-nozzle unit, a footprint of approximately 1.5m to 3m in length and 0.8m to 1.5m in width is common.

• What types of products can a pressurised depositor handle?

  Pressurised depositors are well-suited for viscous products such as fondant, jams, creams, batters, and certain doughs, ensuring consistent flow and accurate portioning.

• Is this machine suitable for hot or cold depositing?

• How easy is it to change between different products or recipes?

• What maintenance is typically required for this type of equipment?

• Can the depositing volume be adjusted?

• What safety features are commonly found on these machines?

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