Turbo Tools - TURBO SYSTEMS DEPOSITOR

• Precisely portioning batters, creams, and purees into baking trays or containers.
• Filling pies, tarts, and pastries with fruit fillings, jams, or savoury mixtures.
• Decorating cakes and desserts with controlled deposits of icing or ganache.
• Dispensing sauces, gravies, or mashed products in ready meal production.
• Automating the filling of small pots, jars, or pouches with viscous food products.

Typical capacity

For this class of equipment, depositors commonly handle volumes from a few millilitres up to several hundred millilitres per cycle, depending on nozzle and piston configuration.

Power supply

Units of this type typically require a standard industrial single-phase or three-phase electrical supply, commonly 230V or 400V, 50Hz.

Throughput

Throughput rates are highly variable but can range from hundreds to thousands of deposits per hour, influenced by product viscosity, deposit volume, and operator interaction or line speed.

Product compatibility

Designed for viscous and semi-viscous products, including batters, creams, fruit fillings, jams, sauces, and some particulate-laden mixtures.

Construction material

Typically constructed from food-grade stainless steel (e.g., 304 or 316) for contact parts and framework, ensuring hygiene and durability.

Footprint

Benchtop or mobile frame units commonly have a compact footprint, typically occupying an area of around 800mm x 800mm to 1200mm x 1200mm, plus product hopper.

• What does 'rise and fall head' mean for a depositor?

  A 'rise and fall head' mechanism allows the depositing nozzle to move vertically during the deposit cycle. This feature is crucial for clean product cut-off, preventing stringing, and accommodating varying container heights or product build-up.

• Is this depositor suitable for products with particulates?

• What maintenance is typically required for a depositor?

• Can the deposit volume be easily adjusted?

• Are change parts required for different products or container sizes?

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