- Typical capacity
- Throughput for this class of equipment commonly ranges from several hundred to a few thousand units per hour, depending on product size and line configuration.
- Power supply
- Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with appropriate amperage for motors and heating elements.
- Footprint
- A complete line, including an index line, depositor, and hopper, will require a significant operational footprint, typically several metres in length.
- Hopper volume
- Stirred heated hoppers commonly have volumes ranging from 50 to 200 litres, suitable for maintaining filling consistency and temperature.
- Filling type suitability
- This equipment is generally suitable for viscous and semi-viscous fillings that can be pumped and heated, such as fruit purees, custards, or chocolate ganache.
- Outlet configuration
- Multi-head outlets allow for simultaneous injection into multiple dough balls, increasing production efficiency.