Polin - Compact Depositor

Applications & Use Cases

• Producing biscuits, cookies, and pastries with consistent shape and weight.
• Depositing batters and doughs for cakes, muffins, and tray bakes.
• Creating confectionery items such as meringues or piped chocolates.
• Forming savoury products like cheese straws or potato croquettes.

Typical Specifications

Typical capacity

For this class of compact depositor, throughput commonly ranges from 20 to 60 deposits per minute, depending on product size and complexity.

Power supply

Units of this type typically operate on a standard single-phase 230V, 50Hz electrical supply, though some may require three-phase.

Footprint

Compact depositors are designed for smaller spaces, commonly having a footprint of around 0.5 to 1.5 square metres.

Dough compatibility

This unit is specified for both hard and soft doughs, indicating versatility for a range of biscuit and cookie types.

Wire cut mechanism

The inclusion of a wire cut mechanism is typical for producing distinct, uniformly shaped products like spritz cookies.

Material construction

Food contact parts are typically constructed from stainless steel or food-grade plastics to meet hygiene standards.

Frequently Asked Questions

• What types of products can a compact depositor with wire cut produce?

  A compact depositor with a wire cut mechanism is primarily used for products requiring precise portioning and a clean cut, such as spritz cookies, shortbread, or certain types of biscuits.

• Is this unit suitable for viscous fillings or only doughs?

• What maintenance is typically required for a depositor?

• Can the deposit weight be adjusted?

• What are the benefits of having both hard and soft dough heads?