Rondo - 6/4 Head Piston Depositor

• Accurate portioning of batters, creams, and fruit fillings into bakery products.
• Depositing sauces, purees, and viscous liquids into ready meal trays or containers.
• Filling pies, tarts, and pastries with consistent amounts of various ingredients.
• Portioning jams, jellies, and preserves into jars or other packaging.

Typical capacity

Throughput for this class of equipment typically ranges from hundreds to several thousand deposits per hour, depending on product viscosity and deposit volume.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with pneumatic air supply also often needed for operation.

Deposit volume range

Piston depositors commonly offer a wide range of adjustable deposit volumes, typically from a few millilitres up to several hundred millilitres per piston.

Number of heads

This unit is specified as having 6/4 heads, meaning it can operate with either 6 or 4 depositing nozzles, offering flexibility for different production runs.

Product compatibility

Piston depositors are generally suitable for viscous to semi-viscous products, including those with small particulates, but not typically for very thin liquids or large solids.

Construction material

Components in contact with food are typically constructed from food-grade stainless steel for hygiene and durability.

• What kind of products can this depositor handle?

  This type of piston depositor is generally suitable for viscous and semi-viscous products such as batters, creams, sauces, purees, and fillings, including those with small particulates. It is not typically designed for very thin liquids or products with large, solid inclusions.

• Is this unit suitable for hot or cold filling?

• What maintenance is typically required for a piston depositor?

• Can the deposit volume be easily adjusted?

• What are the benefits of a multi-head 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