Hinds Bock - Depositor

Applications & Use Cases

• Precisely filling bakery products such as muffins, cupcakes, and tarts.
• Accurately portioning sauces, purees, and viscous liquids into containers.
• Depositing fillings into pies, pastries, and savoury products.
• Applying glazes or toppings onto various food items.

Typical Specifications

Typical capacity

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

Power supply

Commonly found on units of this type, a 230V single-phase or 400V three-phase electrical supply is typically required, often with pneumatic air for operation.

Deposit volume range

Depositors typically offer adjustable deposit volumes, often from a few millilitres up to several litres per cycle, depending on the model and piston size.

Materials of construction

Units are commonly constructed from food-grade stainless steel (e.g., 304 or 316) for contact parts, ensuring hygiene and durability.

Footprint

The footprint for a standalone depositor can vary, but typically ranges from 0.5m² to 2m², not including conveyors or ancillary equipment.

Product viscosity suitability

Depositors are generally suitable for a wide range of product viscosities, from thin liquids to thick pastes and products with particulates.

Frequently Asked Questions

• What types of products can a depositor handle?

  Depositors are versatile and can handle various food products, including batters, creams, fruit fillings, sauces, and even some products with small particulates.

• Is this unit suitable for hot or cold filling?

• What maintenance is typically required for a depositor?

• Can the deposit volume be adjusted?

• Are change parts available for different product types or container sizes?