Turbo D253P Depositor

• Accurately depositing batters, creams, and fruit fillings into bakery products.
• Portioning sauces, purees, and viscous liquids in food processing lines.
• Filling ready meal trays or containers with various components.
• Depositing non-food items such as cosmetics or pharmaceuticals where precise volume control is required.

Construction material

Units of this type commonly feature stainless steel construction for hygiene and durability, suitable for food contact applications.

Depositing mechanism

This unit specifies three pistons, typically indicating a volumetric piston-based depositing system, known for accuracy.

Depositing head

The 12 mini shot depositing head with rotary cut-off valve suggests suitability for smaller, multiple deposits per cycle, often for cupcakes, tarts, or small confectionery.

Adjustability

A height-adjustable frame is a standard feature, allowing integration with various conveyor heights or product sizes.

Mobility

Being mobile, this depositor can typically be moved between different production lines or for cleaning.

Typical throughput

Throughput for multi-piston depositors can vary significantly but is generally high, often ranging from hundreds to several thousand deposits per hour depending on product viscosity and deposit volume.

Power supply

Depositors of this class typically operate on standard industrial single-phase or three-phase electrical supplies, often 230V or 400V, with pneumatic requirements for some functions.

• What products can this depositor handle?

  Piston depositors are generally suitable for a wide range of viscous to semi-viscous products, including batters, creams, jams, sauces, and some chunky products, provided particle size is appropriate for the nozzle.

• Is this unit suitable for hot or cold filling?

• What maintenance is typically required for a depositor?

• Can the deposit volume be adjusted?

• Are change parts available for different product types or sizes?

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