Turbo systems - D253P Multi Lane Depositor

• Depositing batters and creams into multi-cavity trays for baked goods.
• Filling multiple containers simultaneously with sauces, jams, or purees.
• Accurately portioning confectionery fillings into moulds.
• Applying viscous products onto biscuits or crackers in a continuous line.

Typical capacity

Throughput for multi-lane depositors of this class can range from several hundred to over a thousand deposits per minute, depending on product viscosity and deposit volume.

Power supply

Units commonly operate on a 3-phase electrical supply, typically 400V, 50Hz, with a compressed air connection also usually required for pneumatic components.

Number of lanes

The 'Multi Lane' designation indicates this machine features multiple depositing nozzles, typically ranging from 2 to 8 lanes, allowing for simultaneous product dispensing.

Product viscosity range

Depositors of this type are generally suitable for a wide range of viscous and semi-viscous products, from thin batters to thick pastes and creams.

Construction material

Food-grade stainless steel (e.g., 304 or 316) is typically used for all product contact parts and the main frame, ensuring hygiene and durability.

Cleaning and maintenance

Designs often incorporate 'tool-free' or quick-release components for ease of disassembly, cleaning, and routine maintenance.

• What types of products can this depositor handle?

  Multi-lane depositors are typically designed for a variety of viscous and semi-viscous food products, including batters, creams, sauces, jams, purees, and confectionery fillings. The specific product suitability depends on the nozzle configuration and pump type.

• Is this unit suitable for integration into an existing production line?

• What is the typical footprint of a multi-lane depositor?

• Are spare parts readily available for Turbo Systems equipment?

• What level of accuracy can be expected from a multi-lane 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