Stevens - Steven Stainless depositor

Applications & Use Cases

• Depositing batters and creams into bakery products such as cakes, muffins, and tarts.
• Filling containers with sauces, soups, and purees in food manufacturing.
• Dispensing viscous products like jams, jellies, and fruit fillings.
• Portioning ready meals and desserts in catering and food service operations.

Typical Specifications

Typical hopper capacity

For this class of equipment, hopper capacities commonly range from 50L to 200L, with this unit featuring a 100L capacity.

Power supply

Depositors typically require a single-phase (230V) or three-phase (400V) electrical supply, often with pneumatic air for operation.

Fill volume range

Adjustable fill sizes are standard, commonly allowing for precise dispensing from a few millilitres up to several litres per cycle.

Construction material

Units are typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability, as seen with this unit.

Mobility

Many depositors, including this one, are mounted on mobile frames with castors for easy relocation within a production facility.

Throughput

Throughput varies significantly based on product viscosity and fill volume, but units of this type can typically achieve hundreds to thousands of deposits per hour.

Frequently Asked Questions

• What types of products can this depositor handle?

  This type of depositor is generally suitable for viscous and semi-viscous products, including batters, creams, sauces, purees, and fillings. The specific product suitability depends on the nozzle configuration and product consistency.

• Is this unit easy to clean?

• Can the fill volume be precisely controlled?

• What maintenance is typically required for a depositor?

• Is this depositor suitable for hot or cold products?