Unifiller - Ispot Depositor

• Precisely depositing batters, creams, and fillings into bakery products such as muffins, cupcakes, and tarts.
• Accurately filling containers with viscous products like jams, sauces, and purees in food production lines.
• Portioning delicate items such as mousse or whipped cream onto desserts.
• Applying consistent layers of glazes or icings to confectionery items.

Typical capacity

Throughput for this class of equipment can vary significantly, typically ranging from 10 to over 100 deposits per minute, depending on product viscosity and deposit volume.

Power supply

Commonly found on units of this type, a standard single-phase 230V, 50Hz electrical supply is typical, often with pneumatic requirements.

Deposit volume range

Depositors in this category typically offer a wide range of adjustable deposit volumes, often from a few millilitres up to several litres per cycle.

Materials of construction

Food contact parts are typically constructed from stainless steel (e.g., 304 or 316 grade) for hygiene and corrosion resistance.

Footprint

For this class of equipment, a compact footprint is common, suitable for integration into existing production lines or as a standalone unit, typically requiring less than 1 square metre of floor space.

Cleaning and maintenance

Units of this type are generally designed for easy disassembly and cleaning, often featuring tool-free removal of product contact parts for sanitation.

• What types of products can an Ispot Depositor handle?

  An Ispot Depositor is typically suited for a wide range of viscous and semi-viscous products, including batters, creams, fruit fillings, sauces, and purées. The specific viscosity range should be confirmed with the seller.

• Is this unit suitable for hot or cold products?

• What level of accuracy can be expected from a used depositor?

• Are spare parts and servicing readily available for Unifiller equipment in the UK?

• What utilities are required to operate this 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