Riggs 1000 Twin head depositor

• Accurate portioning of batters, creams, and sauces in bakeries and patisseries.
• Filling of ready meal components such as mashed potato, gravies, or purees.
• Depositing of jams, curds, and fruit fillings into tarts, pies, and other confectionery.
• Precise dispensing of viscous liquids and semi-solids in small to medium-scale food production.
• Portion control for desserts, yoghurts, and other dairy products.

Typical capacity range

For this class of twin-head depositor, individual heads commonly offer a range from 50ml up to 1200ml, allowing for versatile portion control.

Power supply

Units of this type typically operate on a standard single-phase 230V, 50Hz electrical supply, often with pneumatic requirements for operation.

Construction material

Commonly, these depositors feature a stainless steel frame and contact parts, suitable for food-grade applications and ease of cleaning.

Mobility

Many units are mounted on mobile frames or scissor lift tables, providing flexibility for integration into various production lines.

Throughput

Throughput for twin-head depositors can vary significantly based on product viscosity and fill volume, but typically ranges from 10 to 40 deposits per minute per head.

Footprint

The footprint for a twin-head depositor on a mobile frame is typically compact, designed to fit into existing production spaces without extensive modification.

• What types of products can a twin-head depositor handle?

  These machines are generally suitable for depositing a wide range of viscous and semi-viscous products, including batters, creams, sauces, jams, and purees. The specific product suitability depends on the nozzle configuration and pump type.

• Is this type of equipment easy to clean?

• Can the fill volume be adjusted?

• What maintenance is typically required for a depositor?

• Are spare parts readily available for depositors of this type?

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