Turbo systems - D250P Twin Head Depositor

• Accurately dispensing batters, creams, and purees in bakeries.
• Filling pies, tarts, and ready meal trays in food manufacturing.
• Depositing sauces and toppings onto pizzas or other prepared foods.
• Portioning viscous liquids or semi-solids in confectionery production.

Typical capacity

For this class of equipment, depositors typically handle a range from small portions (e.g., 10ml) up to several hundred millilitres per deposit, depending on the piston size.

Power supply

Units of this type commonly operate on standard industrial single-phase or three-phase electrical supplies, typically 230V or 400V, 50Hz.

Throughput

A twin-head depositor can typically achieve a higher throughput than a single-head unit, with cycle rates varying based on product viscosity and deposit volume, commonly ranging from 20 to 60 deposits per minute per head.

Construction material

Components in contact with food are typically manufactured from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Footprint

The footprint for a mobile twin-head unit is typically compact, designed for integration into existing lines or standalone operation, commonly around 800mm to 1200mm in width and depth.

Mobility

Many units of this type are designed to be mobile, often fitted with castors, allowing for flexible positioning within a production facility.

• What types of products can this depositor handle?

  Twin-head depositors are generally suitable for a wide range of viscous and semi-viscous products, including batters, creams, jams, sauces, purees, and some chunky products, provided the particulates are not excessively large.

• Can the deposit volume be adjusted?

• Is this unit suitable for hot or cold products?

• What maintenance is typically required for a depositor?

• Are spare parts readily available for Turbo Systems equipment?

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