Beldos - Beltop 670 Bench Depositor

Applications & Use Cases

• Precisely portioning batters, creams, and fillings in bakeries and patisseries.
• Accurately depositing sauces, purees, and viscous products in small-scale food production.
• Filling containers and moulds with consistent volumes in confectionery and dessert manufacturing.
• Dispensing cosmetic and pharmaceutical creams or gels in laboratory or pilot plant settings.

Typical Specifications

Typical deposit range

Units of this type commonly offer a deposit range from a few millilitres up to several hundred millilitres, suitable for various product sizes.

Hopper capacity

For this class of benchtop depositor, hopper capacities typically range from 10 to 20 litres, allowing for reasonable batch processing.

Throughput

Benchtop depositors commonly achieve throughputs of 60 to 120 deposits per hour, depending on product viscosity and deposit volume.

Power supply

Typically, these units operate on a standard single-phase electrical supply (e.g., 230V, 50Hz in the UK) with compressed air for pneumatic operation.

Footprint

As a benchtop unit, the footprint is compact, designed to fit on standard work surfaces in kitchens or small production areas.

Construction materials

Equipment for food contact applications is typically constructed from food-grade stainless steel and other hygienic materials.

Frequently Asked Questions

• What types of products can a bench depositor handle?

  Bench depositors are suitable for a wide range of viscous and semi-viscous products, including batters, creams, jams, sauces, and purees. The specific viscosity limits depend on the unit's design and nozzle configuration.

• Is this unit suitable for hot products?

• What is the typical accuracy of a bench depositor?

• What maintenance is required for a unit like this?

• Can the deposit volume be easily adjusted?

• Does this type of depositor require compressed air?