Leonhardt - Leonhardt Depositor

Applications & Use Cases

• Precisely dispensing batter for cakes, muffins, and pastries.
• Accurately filling pies, tarts, and other baked goods with fruit or cream.
• Depositing sauces, purees, or viscous liquids in food production lines.
• Portioning ready meals or desserts into individual containers.

Typical Specifications

Typical capacity

For this class of equipment, typical depositing rates can range from 20 to 60 cycles per minute, depending on product viscosity and portion size.

Power supply

Units of this type commonly operate on a 3-phase electrical supply, typically 400V, 50Hz, with varying power consumption based on motor size and features.

Footprint

Depositors in this category often have a compact footprint, suitable for integration into existing production lines or standalone operation.

Product viscosity range

Typically designed to handle a wide range of product viscosities, from thin liquids to thick pastes, often requiring specific nozzle configurations.

Portion accuracy

For this equipment class, high portion accuracy is expected, often within +/- 1-3% depending on product and setup.

Construction materials

Commonly constructed from food-grade stainless steel for contact parts, ensuring hygiene and durability.

Frequently Asked Questions

• What types of products can a Leonhardt Depositor handle?

  Leonhardt depositors are typically versatile, capable of handling a range of viscous and semi-viscous products such as batters, creams, fruit fillings, sauces, and purees. The specific product suitability depends on the nozzle and pump configuration.

• Is this unit suitable for hot or cold depositing?

• What maintenance is typically required for a used depositor?

• Can the depositing volume be adjusted?

• What spare parts are commonly needed for a depositor?