Leonhardt - Depositor

Applications & Use Cases

• Used for accurately dispensing batters, creams, and fillings into trays or moulds in bakeries and patisseries.
• Suitable for depositing viscous products like jams, sauces, and purees into containers in food production lines.
• Employed in confectionery for precise dosing of chocolate, caramel, or fondant.
• Utilised in ready-meal production for portioning ingredients such as mashed potato or gravies.

Typical Specifications

Typical capacity

For this class of equipment, depositors commonly handle a range from 500 to 3,000 deposits per hour, depending on product viscosity and portion size.

Power supply

Units of this type typically operate on a standard 230V single-phase or 400V three-phase electrical supply, often with pneumatic requirements.

Footprint

While specific dimensions are provided for this unit, depositors commonly require a floor space of approximately 1m x 1m to 2m x 2m for operation and access.

Product viscosity range

Depositors are typically designed to handle a wide range of viscosities, from thin liquids to thick pastes, often requiring interchangeable nozzles or pump types.

Portion accuracy

For this category, portion accuracy is typically high, often within +/- 1-3% by volume, crucial for consistent product quality and cost control.

Material construction

Components in contact with food are commonly made from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Frequently Asked Questions

• What types of products can this depositor handle?

  Depositors are versatile and can typically handle a wide range of products, including batters, creams, fruit fillings, jams, sauces, and some confectionery items. The specific product suitability depends on the pump type and nozzle configuration.

• Is this unit suitable for continuous production?

• What maintenance is typically required for a used depositor?

• Can the portion size be adjusted?

• Are spare parts readily available for unknown manufacturers/models?