Beldos - Bench Depositor

Applications & Use Cases

• Depositing cake batter, muffins, jams, and fruit fillings into trays or moulds.
• Precisely portioning creams, mousses, and meringues for desserts.
• Injecting fillings into pastries such as eclairs, donuts, and profiteroles.
• Dispensing viscous products like soups, sauces, and mashed potatoes.
• Handling ground meats and various salad components for ready meals.

Typical Specifications

Typical capacity

For this class of equipment, typical deposit volumes range from a few millilitres up to several hundred millilitres per cycle, depending on the product and nozzle.

Power supply

Benchtop depositors commonly operate on standard single-phase electrical supplies, typically 230V, 50Hz for the UK market.

Construction material

Units of this type are typically constructed from food-grade stainless steel for contact parts, ensuring hygiene and durability.

Footprint

Bench depositors are designed for compact operation, commonly requiring a bench space of approximately 500mm x 500mm, plus space for product hoppers.

Throughput

Depending on product viscosity and operator speed, these units can typically achieve 10-30 deposits per minute.

Adjustability

Deposit volume is typically adjustable, and many units offer a range of interchangeable nozzles and spouts for different applications.

Frequently Asked Questions

• What types of products can a bench depositor handle?

  Bench depositors are versatile and can handle a wide range of viscous and semi-viscous products, including batters, creams, jams, sauces, and fillings. Product consistency is a key factor.

• Is this unit suitable for hot or cold products?

• How easy is it to clean and maintain a bench depositor?

• Can I use different nozzles with this depositor?

• What are the typical safety features on a bench depositor?