Polin - Multidrop

Applications & Use Cases

• Depositing batters and doughs for cakes, muffins, and cookies.
• Filling pastries and tarts with creams, jams, or fruit fillings.
• Producing precise portions of meringues or choux pastry.
• Decorating products with controlled application of icings or glazes.

Typical Specifications

Typical capacity

Throughput varies significantly based on product type and nozzle configuration, but units of this class typically offer high-volume production for bakeries and food manufacturers.

Power supply

Commonly found on units of this type is a 3-phase electrical supply, typically 400V, 50Hz.

Depositing mechanism

Multidrop depositors commonly utilise gear pump or piston pump systems for accurate and consistent portioning.

Product compatibility

Designed for a wide range of viscous and semi-viscous products, including batters, creams, fruit fillings, and soft doughs.

Hopper volume

Hopper sizes typically range from 20 to 60 litres, depending on the specific model and intended application.

Footprint

For this class of equipment, a typical footprint might be around 1000mm to 1500mm in length and 800mm to 1200mm in width, though this varies by model.

Frequently Asked Questions

• What types of products can a Multidrop depositor handle?

  Multidrop depositors are versatile and can handle a wide range of viscous and semi-viscous products, including cake batters, cookie doughs, creams, jams, and meringues. The specific product compatibility depends on the nozzle and pump configuration.

• Are spare parts readily available for a used Polin Multidrop?

• What level of precision can be expected from a Multidrop depositor?

• What maintenance is typically required for this type of equipment?

• Can the depositing nozzles be changed for different products?