Apple MD65 Depositor

Applications & Use Cases

• Depositing batters and creams for bakery products such as muffins, cupcakes, and tarts.
• Filling pies, quiches, and other pastry shells with various fillings.
• Portioning sauces, purees, and viscous liquids into containers or onto production lines.
• Depositing fruit fillings, jams, and jellies into confectionery items.
• Applying precise amounts of product in ready meal production.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from several hundred to a few thousand deposits per hour, depending on product viscosity and deposit volume.

Power supply

Commonly, depositors of this type operate on a standard single-phase or three-phase electrical supply, typically 230V or 400V, with pneumatic requirements for operation.

Deposit volume range

Units of this type typically offer a wide range of adjustable deposit volumes, often from a few millilitres up to several litres per cycle.

Product viscosity suitability

Generally designed to handle a broad spectrum of viscosities, from thin liquids to thick pastes and chunky fillings.

Construction materials

Typically constructed from food-grade stainless steel for contact parts, ensuring hygiene and durability.

Footprint

Benchtop or stand-mounted depositors like the MD65 commonly have a compact footprint, suitable for integration into existing production lines or smaller spaces.

Frequently Asked Questions

• What maintenance is typically required for a used depositor?

  Routine cleaning of product contact parts, inspection of seals and O-rings, and checking pneumatic connections are generally required. Mechanical components should be lubricated as per the manufacturer's guidelines.

• Can this depositor handle products with particulates?

• Is specialist training needed to operate this equipment?

• What are the common wear parts on a depositor?

• Can the deposit volume be easily adjusted?

• What safety features are commonly found on these units?