Steck 8 Head Depositor

• Depositing batters and creams for bakery products such as muffins, cupcakes, and tarts.
• Filling ready meal trays with sauces, purees, or mashed potato.
• Accurately portioning jams, jellies, and fruit fillings into containers.
• Dispensing viscous products like hummus, dips, and spreads into retail packaging.
• Applying decorative toppings or glazes to confectionery items.

Typical capacity

Throughput for an 8-head depositor of this class can typically range from 2,000 to 6,000 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 a power rating often between 2kW and 5kW.

Construction material

All stainless steel construction is standard for food processing equipment to ensure hygiene and corrosion resistance.

Deposit volume range

Depositors in this category typically offer adjustable deposit volumes, often from 10ml up to 1,000ml per head, depending on the piston or pump configuration.

Footprint

An 8-head depositor commonly has a footprint of approximately 1,500mm to 2,500mm in length and 800mm to 1,200mm in width, excluding any infeed or outfeed conveyors.

Product hopper capacity

Integrated hoppers on such units typically range from 50 to 150 litres, depending on the model and manufacturer.

• What types of products can this Steck 8 Head Depositor handle?

  This type of depositor is suitable for a wide range of viscous and semi-viscous products, including batters, creams, sauces, purees, jams, and certain types of ready meal components. Product consistency is key for optimal performance.

• Is this unit suitable for hot or cold filling applications?

• How easy is it to clean and maintain an 8-head depositor?

• Can the deposit volume be adjusted for different products?

• What kind of ancillary equipment is typically needed with a 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