RIGGS DOUBLE HEAD DEPOSITOR

• Depositing batters and creams in bakeries and patisseries.
• Filling ready meal trays with sauces, purees, or mashed potato.
• Portioning jams, curds, and preserves into jars or containers.
• Dispensing viscous liquids or semi-solids in confectionery production.
• Accurately filling pies, tarts, and quiches with various fillings.

Typical capacity

Depositors of this class commonly handle chamber sizes from 50ml up to 5000ml per head, allowing for a wide range of portion sizes.

Power supply

Units typically require a standard single-phase or three-phase electrical supply, commonly 230V or 400V, 50Hz, with pneumatic air for operation.

Throughput

For double-head depositors, throughput can vary significantly based on product viscosity and portion size, but typically ranges from 20 to 60 deposits per minute per head.

Materials of construction

Contact parts are typically manufactured from food-grade stainless steel (e.g., 304 or 316) to ensure hygiene and corrosion resistance.

Footprint

A double-head depositor commonly requires a floor space of approximately 1000mm to 1500mm in length and 800mm to 1200mm in width, plus space for product feeding.

Portion control

Units commonly offer precise volumetric portion control, often adjustable via a handwheel or digital interface.

Cleaning and maintenance

Designed for easy strip-down and cleaning, with many components being 'tool-free' for quick sanitation.

• What types of products can a double head depositor handle?

  These machines are versatile and can handle a wide range of viscous and semi-viscous products, including batters, creams, sauces, jams, purees, and some particulate products, provided the nozzle size is appropriate.

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

• What is the benefit of a double head unit over a single head?

• Are change parts required for different product types or container sizes?

• What level of accuracy can be expected from a depositor 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