Mono - Omega FG079 400/450 Gear Depositor

Applications & Use Cases

• Depositing batters and doughs for biscuits, cookies, and pastries.
• Extruding fillings for pies, tarts, and other confectionery items.
• Portioning delicate mousses and creams onto dessert bases.
• Producing wire-cut products such as shortbread and certain types of pet treats.

Typical Specifications

Typical throughput

Varies significantly based on product viscosity and nozzle configuration, but units of this class commonly offer adjustable speed for diverse production rates.

Power supply

Industrial food processing equipment of this type typically requires a three-phase electrical supply, commonly 400V or 415V, 50Hz.

Product compatibility

Designed for depositing a range of viscous and semi-viscous products, including doughs, batters, and creams. The gear mechanism is well-suited for consistent portioning.

Wirecut function

The integrated wirecut mechanism allows for the production of precisely cut products directly onto baking trays or conveyors, common for biscuits and shortbread.

Construction materials

Typically constructed from food-grade stainless steel for contact parts, ensuring hygiene and durability in a food production environment.

Footprint

For this class of equipment, a medium to large footprint is common, requiring dedicated floor space within a production line. Exact dimensions should be confirmed with the seller.

Frequently Asked Questions

• What types of products can a gear depositor handle?

  Gear depositors are effective for a wide range of viscous and semi-viscous products, including cookie doughs, cake batters, meringues, and certain fillings, offering precise portion control.

• What is the benefit of a wirecut function?

• Is this unit suitable for high-volume production?

• What maintenance is typically required for a gear depositor?

• Can the depositing volume be adjusted?