Beldos - Bellift Depositor – Battery Operated

• Accurate volumetric depositing of various food products such as batters, creams, and fillings.
• Injection of products into pastries like eclairs, doughnuts, and profiteroles.
• Decoration of cakes, desserts, and other food items.
• Portioning of semi-liquid and viscous products including soups, sauces, and mashed potatoes.

Typical capacity

Volumetric depositors of this class typically offer a wide range of deposit volumes, often adjustable from a few millilitres up to several hundred millilitres per cycle.

Power supply

This specific unit is battery-operated, offering enhanced mobility. Other depositors in this category commonly use single-phase (230V) or three-phase (400V) electrical supplies.

Materials of construction

Units designed for food processing, such as this one, are typically constructed from food-grade stainless steel for contact parts and often for the frame, ensuring hygiene and durability.

Mobility

Mounted on a mobile, heavy-duty frame, this unit offers flexibility in placement within a production facility. Many depositors are static or bench-mounted.

Adjustability

The height-adjustable frame is a common feature for ergonomic operation and integration with various production lines or containers.

Typical throughput

Throughput for this class of equipment typically varies significantly based on product viscosity, deposit volume, and operator efficiency, often ranging from hundreds to thousands of deposits per hour.

• What types of products can this depositor handle?

  This type of volumetric depositor is typically suitable for a wide range of pourable to semi-viscous food products, including batters, creams, jams, purees, and sauces. It is less suited for products with large particulates.

• How is the deposit volume adjusted?

• What are the benefits of a battery-operated depositor?

• Is this unit easy to clean?

• Can this depositor be integrated into an existing production line?

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