Regal Packaging 1400 Low Level Single Head Pneumatic Depositor

Applications & Use Cases

• Depositing batters, creams, and sauces into containers or onto baking trays.
• Filling pies, tarts, and pastries with various fillings.
• Portioning ready meals or desserts in food production lines.
• Dispensing viscous liquids or semi-solids in confectionery and bakery operations.
• Applying glazes or toppings to food products.

Typical Specifications

Typical capacity

Throughput for single-head pneumatic depositors of this class typically ranges from 10 to 30 deposits per minute, depending on product viscosity and deposit volume.

Power supply

Pneumatic depositors primarily require a compressed air supply, typically 6-8 bar, with a minor electrical connection (e.g., 230V single phase) for controls.

Deposit volume range

Units of this type commonly offer a wide deposit volume range, often adjustable from a few millilitres up to several hundred millilitres per shot.

Materials of construction

Product contact parts are typically made from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Footprint

Low-level mobile units are designed for flexibility, commonly featuring a compact footprint, typically around 800mm x 800mm, allowing for easy integration into various production layouts.

Control system

Modern units, especially those described as PLC controlled, typically feature user-friendly interfaces for setting deposit parameters, speed, and cleaning cycles.

Frequently Asked Questions

• What types of products can this depositor handle?

  This type of depositor is generally suitable for a wide range of viscous and semi-viscous products, including batters, creams, jams, sauces, purees, and certain doughs. Product consistency is key to optimal performance.

• Is this unit easy to clean?

• What are the benefits of a low-level depositor?

• What maintenance is typically required for a pneumatic depositor?

• Can the deposit volume be easily adjusted?