Turbo Tools D150P Depositor

Applications & Use Cases

• Depositing batters and creams for bakery products such as muffins, cupcakes, and tarts.
• Filling pies, quiches, and savoury pastries with various fillings.
• Portioning sauces, purees, and viscous liquids into containers.
• Accurately dispensing jams, jellies, and fruit fillings into confectionery items.

Typical Specifications

Typical capacity

Depositors in this class typically handle deposit volumes ranging from a few millilitres up to approximately 1 litre per cycle, depending on the cylinder size and product viscosity. This unit's cylinder suggests a capacity around 0.5 litres.

Power supply

Many smaller depositors operate on standard single-phase UK electrical supplies (230V, 50Hz), though some may require compressed air.

Materials of construction

Units designed for food processing, such as this one, are typically constructed from food-grade stainless steel for contact parts and external surfaces to ensure hygiene and durability.

Operation method

This type of single-head depositor commonly features foot-pedal operation for precise control, allowing the operator to manage the production flow.

Deposit accuracy

For this class of equipment, deposit accuracy is typically high, often within +/- 1-3% by volume, crucial for consistent product quality and cost control.

Footprint

Benchtop or compact stand-alone designs are common for single-head depositors, requiring a relatively small operational footprint.

Frequently Asked Questions

• What types of products can this depositor handle?

  This type of depositor is generally suitable for viscous and semi-viscous products, including batters, creams, sauces, purees, and fillings, provided they do not contain large particulates that could obstruct the depositing head.

• Is this unit suitable for continuous production?

• What maintenance is typically required for a depositor of this type?

• Can the deposit volume be easily adjusted?

• What safety features are commonly found on these units?