Rademaker - Spot Depositor

Applications & Use Cases

• Depositing fruit fillings, creams, or batters onto pastry bases or into moulds.
• Precisely portioning ingredients for pies, tarts, and other baked goods.
• Applying decorative toppings or glazes to confectionery items.
• Filling individual containers or trays with viscous food products.

Typical Specifications

Typical capacity

For this class of equipment, throughput can typically range from 60 to over 200 deposits per minute, depending on product viscosity and number of heads.

Power supply

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

Number of discharge heads

Spot depositors commonly feature multiple discharge heads, typically ranging from 2 to 8, allowing for simultaneous depositing.

Product compatibility

Units are generally designed for viscous and semi-viscous products such as jams, custards, meat fillings, and cake batters.

Construction materials

Typically constructed from food-grade stainless steel for contact parts, ensuring hygiene and durability in food processing environments.

Footprint

The footprint for a spot depositor without a conveyor system typically ranges from 1.5m to 2.5m in length and 0.8m to 1.5m in width.

Frequently Asked Questions

• What types of products can a spot depositor handle?

  Spot depositors are generally suitable for depositing a wide range of viscous and semi-viscous food products, including fruit fillings, creams, batters, and sauces. Product consistency is key for optimal performance.

• Is a conveyor system essential for a spot depositor?

• How is the deposit volume controlled?

• What maintenance is typically required for a used spot depositor?

• Can a spot depositor be integrated into an existing production line?