Rondo - Pneumatic Depositor

Applications & Use Cases

• Depositing batters and creams for cakes, muffins, and pastries.
• Filling pies, tarts, and quiches with various fillings.
• Portioning sauces, purees, and gravies into containers.
• Accurately dispensing jams, jellies, and fruit preparations.
• Creating consistent portions for ready meals and desserts.

Typical Specifications

Typical capacity

Throughput for this class of equipment can range from hundreds to several thousand deposits per hour, depending on product viscosity and portion size.

Power supply

Pneumatic depositors primarily require a compressed air supply, typically 6-8 bar, with some models also needing a single-phase electrical connection for controls.

Number of heads

Units like this commonly feature multiple depositing heads, often 4 to 8, for increased production efficiency.

Portion size range

Typically, these machines offer adjustable portion sizes, from small grams up to several hundred millilitres, via piston stroke adjustment.

Construction material

Food contact parts are commonly constructed from stainless steel (e.g., 304 or 316 grade) for hygiene and durability.

Footprint

A C-frame design, as mentioned, typically allows the unit to be integrated over existing conveyor lines, requiring a relatively compact floor space for the main frame.

Frequently Asked Questions

• What products can a pneumatic depositor handle?

  Pneumatic depositors are suitable for a wide range of viscous and semi-viscous products, including batters, creams, fruit fillings, sauces, and purees. Product consistency is key for optimal performance.

• How easy is it to change portion sizes?

• Can this depositor be integrated into an existing production line?

• What maintenance is typically required for a used pneumatic depositor?

• Are spare parts readily available for unknown manufacturer units?