Bakon - Rise And Fall Depositor

Applications & Use Cases

• Precisely dispensing batters, creams, and fillings into moulds or onto trays in bakeries.
• Accurately portioning sauces, purees, and viscous liquids in ready-meal production.
• Filling pies, tarts, and pastries with fruit fillings or custards.
• Depositing decorative toppings or glazes onto confectionery items.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from hundreds to several thousand deposits per hour, depending on product viscosity and deposit volume.

Power supply

Commonly found on units of this type, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required, often with pneumatic air for actuation.

Deposit volume range

Units typically offer a wide range of deposit volumes, adjustable from a few millilitres up to several litres, depending on the piston size and configuration.

Product compatibility

Designed for viscous and semi-viscous products, including batters, creams, jams, sauces, and some particulate-laden mixtures.

Footprint

A compact footprint, typically occupying a floor area of 1m x 1m to 1.5m x 1.5m, making them suitable for various production layouts.

Construction materials

Typically constructed from food-grade stainless steel (e.g., 304 or 316) for contact parts, ensuring hygiene and durability.

Frequently Asked Questions

• What does 'rise and fall' mean for a depositor?

  A 'rise and fall' mechanism ensures the nozzle descends into or close to the container/product during depositing and then retracts. This minimises stringing and ensures a clean, accurate deposit, particularly for liquid or semi-liquid products.

• Can this type of depositor handle products with small particulates?

• Is this equipment easy to clean and maintain?

• What kind of product hopper is typically used with this machine?

• Can the deposit speed and volume be adjusted?