DELTA FOOD SYSTEMS DEPOSITOR

• Depositing viscous and semi-viscous products such as batters, creams, and sauces into trays, moulds, or directly onto a conveyor.
• Filling pies, tarts, quiches, and other baked goods with precise amounts of filling.
• Portioning ready meals, desserts, and confectionery items.
• Applying toppings or glazes to various food products.

Typical capacity

For this class of equipment, throughput can range from several hundred to several thousand deposits per hour, depending on product viscosity and deposit volume.

Power supply

Depositors commonly operate on standard industrial electrical supplies, typically 3-phase, 400V, 50Hz, with pneumatic requirements for some models.

Deposit mechanism

Units of this type commonly utilise piston-driven or rotary lobe pump mechanisms for accurate volumetric dispensing.

Number of depositing heads

This specific unit is described as '3 Across', indicating three depositing nozzles operating simultaneously, suitable for multi-lane production.

Product compatibility

Typically suitable for products with a viscosity range from thin liquids to thick pastes, such as the quiche mix mentioned.

Construction material

Food-grade stainless steel (e.g., 304 or 316) is commonly used for all product contact parts to meet hygiene standards.

Integration

Designed for continuous operation, units like this are typically integrated into existing production lines, often over a conveyor.

Cleaning

Many depositors feature designs for easy dismantling and cleaning, often suitable for Clean-in-Place (CIP) or manual washdown.

• What types of products can this depositor handle?

  Depositors of this type are generally suitable for a wide range of viscous and semi-viscous food products, including batters, creams, fruit fillings, sauces, and savoury mixes like quiche filling.

• Can the deposit volume be adjusted?

• Is this machine suitable for continuous production lines?

• What maintenance is typically required for a used depositor?

• What are the typical space requirements for a depositor of this size?

• Are spare parts readily available for unknown manufacturers?

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