Rondo - Rondo - Rondofiller depositor

Applications & Use Cases

• Accurate portioning of batters, creams, and sauces into trays or containers.
• Filling pies, tarts, and pastries with various fillings.
• Depositing precise amounts of product onto conveyor belts for further processing.
• Handling viscous and semi-viscous food products in bakery and confectionery settings.

Typical Specifications

Typical capacity

Throughput for multi-lane depositors of this class typically ranges from several thousand to tens of thousands of deposits per hour, depending on product viscosity and portion size.

Power supply

Units commonly operate on standard industrial three-phase power, typically 400V, 50Hz, with varying amperage requirements.

Construction material

For food processing applications, equipment of this type is invariably constructed from food-grade stainless steel to meet hygiene standards.

Number of lanes

This unit is specified as a 6-lane depositor, allowing for simultaneous filling of multiple products or containers.

Deposit volume range

Typical deposit volumes for this class of equipment can range from a few millilitres to several hundred millilitres per nozzle, adjustable for specific product requirements.

Footprint

The footprint for a 6-lane depositor on a roll-over C-frame can vary, but typically requires a floor area of approximately 1.5m to 2.5m in length and 1m to 1.5m in width, plus operational space.

Frequently Asked Questions

• What types of products can a filler depositor handle?

  Filler depositors are designed to handle a wide range of viscous and semi-viscous food products, including batters, creams, jams, sauces, purees, and fillings. Product consistency is a key factor.

• Is this unit suitable for integration into an existing production line?

• What maintenance is typically required for a depositor?

• Can the deposit volume be adjusted?

• What are the benefits of a multi-lane depositor?