Turbo systems - Depositor

Applications & Use Cases

• Precisely portioning batters, creams, and sauces in bakeries and patisseries.
• Filling pies, tarts, and ready meal containers in food manufacturing.
• Depositing viscous products like jams, jellies, and curds into jars or trays.
• Accurately dispensing non-food items such as cosmetics or pharmaceuticals into packaging.

Typical Specifications

Typical capacity

Units of this type commonly offer deposit volumes ranging from a few millilitres up to several hundred millilitres per cycle, depending on the piston size.

Power supply

Many depositors in this class are pneumatic, requiring a compressed air supply, while some may also incorporate a single-phase (230V) electrical connection for controls.

Throughput

Manual trigger operation typically allows for a throughput rate dependent on operator speed, often achieving 10-30 deposits per minute for single-head units.

Construction materials

Contact parts are typically manufactured from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Footprint

Benchtop models are common for this type of depositor, requiring a relatively small workspace, typically less than 1 square metre.

Deposit accuracy

For this class of equipment, high deposit accuracy, often within +/- 1-3% by weight or volume, is expected.

Frequently Asked Questions

• What kind of products can this depositor handle?

  This type of depositor is generally suitable for viscous and semi-viscous products, including batters, creams, sauces, jams, and certain pastes. Products with large particulates may require specific nozzle configurations.

• Is this unit easy to clean?

• What maintenance is typically required?

• Can the deposit volume be adjusted?

• What accessories are commonly available for depositors like this?