Food Fill Depositor

Applications & Use Cases

• Accurately portioning batters, creams, and purees into containers or onto baking trays.
• Filling pies, tarts, and pastries with various sweet or savoury fillings.
• Depositing sauces, gravies, and dressings into ready meal trays or pouches.
• Portioning viscous products such as jams, yoghurts, and spreads into jars or tubs.

Typical Specifications

Typical capacity

For this class of equipment, depositors commonly handle volumes from a few millilitres up to several litres per cycle, depending on the model and nozzle configuration.

Power supply

Units of this type typically operate on standard industrial single-phase (230V) or three-phase (400V) electrical supplies, often with pneumatic components requiring compressed air.

Footprint

Benchtop models can be compact, while floor-standing or integrated line depositors will require more space, typically ranging from 0.5m² to 2m².

Throughput

Throughput varies significantly; simpler piston depositors might achieve 10-30 deposits per minute, while more advanced systems can reach hundreds.

Materials of construction

Components in contact with food are typically made from food-grade stainless steel (e.g., 304 or 316) to ensure hygiene and corrosion resistance.

Suitable product viscosity

This equipment is generally suitable for a wide range of viscosities, from thin liquids to thick pastes, often requiring specific nozzle and piston configurations.

Frequently Asked Questions

• What types of products can a food fill depositor handle?

  Food fill depositors are versatile and can handle a wide array of food products, including liquids, semi-liquids, viscous pastes, and products with small particulates, such as jams, sauces, batters, and creams.

• Are these units easy to clean and maintain?

• Can the deposit volume be adjusted?

• What accessories are commonly available for these depositors?

• Is a compressed air supply always required?