Turbo M100P depositor

• Depositors are typically used for accurately portioning viscous and semi-viscous food products.
• Commonly employed in bakeries for dispensing batters, creams, and fruit fillings into trays or moulds.
• Utilised in ready-meal production for portioning sauces, mashed potatoes, or gravies.
• Applicable in confectionery for filling chocolates, tarts, and other sweet items.
• Used in dairy for dispensing yoghurts, custards, and similar products into containers.

Typical capacity

For this class of equipment, hopper capacities commonly range from 10 litres to 50 litres, with larger industrial units exceeding this.

Power supply

Units of this type typically operate on a standard single-phase 230V supply, though some larger models may require three-phase power.

Construction material

Food processing depositors are almost exclusively constructed from food-grade stainless steel for hygiene and durability.

Weight control

Adjustable weight control is a standard feature, allowing for precise portioning of products.

Speed control

Variable speed control is commonly found, enabling adaptation to different product viscosities and production rates.

Footprint

Compact depositors typically have a footprint suitable for tabletop or small-scale production lines, often less than 1 square metre.

Product viscosity range

Designed to handle a wide range of viscosities, from thin liquids to thick pastes, depending on the nozzle and piston configuration.

• What types of products can a depositor handle?

  Depositors are suitable for a variety of viscous and semi-viscous products, including batters, creams, sauces, jams, purees, and certain doughs. The specific product suitability depends on the nozzle and piston configuration.

• Is this unit suitable for hot filling?

• How easy is it to clean a depositor?

• Can the deposit volume be changed quickly?

• What maintenance is typically required for a used 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