Polin - Multidrop Junior Depositor

• Producing biscuits, cookies, and pastries in bakeries and patisseries.
• Depositing batters and doughs for cakes, muffins, and eclairs.
• Creating meringue kisses and other delicate confectionery items.
• Portioning semi-liquid products like purees or fillings into containers.

Typical capacity

For this class of equipment, hopper capacities commonly range from 20 to 50 litres, allowing for reasonable batch production.

Power supply

Units of this type typically operate on a standard single-phase 230V, 50Hz electrical supply, making them suitable for most commercial kitchens.

Throughput

Depositors in this category can commonly achieve throughputs of 20-40 deposits per minute, or 30-60 wire-cut strokes per minute, depending on product and nozzle configuration.

Control interface

Modern depositors often feature intuitive touch-screen controls for programming recipes and adjusting parameters.

Depositing mechanism

These machines commonly utilise gear pump or piston-driven systems for precise volumetric depositing.

Material compatibility

Typically designed to handle a range of doughs and batters, from soft cookie doughs to stiffer pastry mixes.

Construction materials

Units are generally constructed from food-grade stainless steel for hygiene and durability, with easily removable parts for cleaning.

• What types of products can a Multidrop Junior Depositor handle?

  This type of depositor is versatile, capable of handling various doughs and batters for biscuits, cookies, cakes, muffins, meringues, and some semi-liquid fillings. The specific product range depends on the nozzles and accessories fitted.

• Is it difficult to change between different products or shapes?

• What are the cleaning and maintenance requirements?

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

• What is the typical footprint of a Multidrop Junior Depositor?

Food depositors are valued for their precision, consistency and reliability in portioning applications across bakery, confectionery and prepared foods sectors. Buyers typically prioritise machines with minimal wear, clear maintenance histories and compatible control systems. Key strengths include durability when properly serviced, adaptability to various product viscosities, and straightforward operation. When purchasing used equipment, inspecting nozzles, pumps and pneumatic components is essential, as wear directly affects deposit accuracy. Machines from reputable manufacturers with documented service records generally command buyer confidence and deliver strong long-term value.

General overview for this equipment type