Turbo systems - Multi Head Depositor

Applications & Use Cases

• Depositing batters and creams into baking trays and moulds for confectionery and bakery products.
• Filling pies, tarts, and quiches with various fillings, from fruit to savoury mixtures.
• Precisely portioning sauces, purees, and gravies into containers or onto production lines.
• Creating multi-layered desserts and snacks by depositing different components sequentially.

Typical Specifications

Typical capacity

Throughput for this class of equipment commonly ranges from 1,000 to 5,000 deposits per hour, depending on product viscosity and portion size.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with a compressed air connection.

Number of heads

As a '6 head depositor', this unit is designed for simultaneous depositing across six lanes or positions, enhancing production efficiency.

Product viscosity range

Multi-head depositors are generally suitable for a wide range of viscosities, from thin liquids to thick pastes, though specific pump types may vary.

Portion size accuracy

For this class of equipment, portion size accuracy is typically high, often within +/- 1-2%, crucial for consistent product quality and cost control.

Materials of construction

Contact parts are commonly manufactured from food-grade stainless steel (e.g., 304 or 316) to meet hygiene standards and ensure durability.

Frequently Asked Questions

• What products can a multi-head depositor handle?

  Multi-head depositors are versatile and can handle a wide array of food products, including batters, creams, fruit fillings, sauces, purees, and various semi-liquid to viscous mixtures.

• How difficult is it to change over products on this type of machine?

• What maintenance is typically required for a used depositor?

• Can the number of depositing heads be adjusted or isolated?

• What footprint does a multi-head depositor typically occupy?