Apple MD65 Depositor

• Precisely portioning batters, creams, and purees in bakeries and patisseries.
• Filling pies, tarts, and ready meals in food manufacturing facilities.
• Depositing sauces, jams, and fruit fillings into containers or onto products.
• Accurately dosing viscous products in confectionery production.
• Handling delicate products like custards or mousses without damage.

Typical capacity

For this class of equipment, throughput can vary significantly based on product viscosity and nozzle configuration, typically ranging from hundreds to several thousand deposits per hour.

Power supply

Units of this type commonly require a standard industrial single-phase or three-phase electrical supply, often 230V or 400V, with a pneumatic air supply for operation.

Product viscosity range

Depositors like the MD65 are typically designed to handle a wide range of viscosities, from thin liquids to thick pastes, depending on the pump and nozzle fitted.

Deposit volume range

Commonly, these machines offer adjustable deposit volumes, typically from a few millilitres up to several litres per shot, depending on the cylinder size.

Materials of construction

Components in contact with food are typically made from food-grade stainless steel (e.g., 304 or 316) to meet hygiene standards.

Footprint

A unit with a stand, like this MD65, typically has a compact footprint suitable for integration into existing production lines or for standalone operation.

• What types of products can this depositor handle?

  Depositors like the Apple MD65 are versatile and can typically handle a wide range of liquid to semi-viscous products, including batters, creams, jams, sauces, and purees. The specific product suitability depends on the nozzle and pump configuration.

• Is this unit suitable for hot or cold filling?

• What maintenance is typically required for an MD65 depositor?

• Can the deposit volume be easily adjusted?

• Are spare parts readily available for Apple MD65 depositors?

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