Beldos - Bellift 670 Volumetric Depositor

• Accurate portioning of batters, creams, and fruit fillings into moulds or containers.
• Injection of fillings into pastries such as éclairs, Berliners, and profiteroles.
• Depositing viscous products like soups, sauces, and mashed potatoes.
• Handling products with soft or hard particles, such as minced meat or fruit pieces.
• Decorating cakes and other confectionery items with precision.

Typical throughput

Up to 120 deposits per minute, depending on product viscosity and deposit volume.

Deposit volume range

Commonly 5ml to 670ml, adjustable via interchangeable cylinder sizes.

Hopper capacity

Typically available with 18, 25, or 60-litre options, in conical or vertical designs.

Particle handling

Capable of processing products with soft/hard particles up to approximately 25mm.

Temperature range

Suitable for products from -8°C to +120°C.

Operation modes

Typically features foot pedal and handgun switch for flexible control.

Construction material

Units of this type are commonly constructed from stainless steel for hygiene and durability.

Mobility and adjustability

Often mounted on a mobile frame with pneumatically adjustable height for operational convenience.

Power supply

This class of equipment typically operates on compressed air (pneumatic) and may require a standard single-phase electrical supply for controls.

Certification

Units are commonly CE certified, indicating compliance with European health, safety, and environmental protection standards.

• What types of products can this depositor handle?

  This depositor is versatile, handling both sweet and savoury products, including batters, creams, jams, sauces, soups, and products with soft or hard particles like minced meat or fruit pieces.

• Is the unit easy to clean and maintain?

• Can the deposit volume be adjusted?

• What are the power requirements for this equipment?

• Is it suitable for hot and cold products?

• Are different nozzles available?

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