Turbo M100P Depositor

Applications & Use Cases

• 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 Specifications

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.

Frequently Asked Questions

• 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?