Unifiller - Universal 1000 Depositor with Heated Hopper

• Accurate portioning of batters, creams, and fillings in bakeries.
• Depositing sauces, purees, and viscous products in food manufacturing.
• Filling containers with ready meals, soups, and desserts.
• Precision dispensing of non-food products in industrial settings.

Typical capacity

For this class of equipment, hoppers commonly range from 10 to 50 litres, with this unit featuring a 25-litre hopper.

Power supply

Depositors of this type typically require a single-phase electrical supply, commonly 230V, 50Hz, with a compressed air supply for pneumatic operation.

Throughput

Units like the Universal 1000 are designed for high-speed depositing, often capable of hundreds to thousands of deposits per hour, depending on product viscosity and deposit size.

Product cylinder size

Product cylinders commonly range from 1 to 4 inches, with this unit having a 2.5-inch cylinder, influencing deposit volume.

Footprint

Depositors with a rise and fall mast typically have a moderate footprint, requiring space for the main unit and hopper access.

Materials of construction

Components in contact with product are commonly made from food-grade stainless steel for hygiene and durability.

Temperature control

The heated hopper system on this unit allows for depositing of temperature-sensitive products, maintaining viscosity and flow.

• What types of products can this depositor handle?

  This type of depositor is suitable for a wide range of viscous and semi-viscous products, including batters, creams, fruit fillings, sauces, and some chunky products. The heated hopper specifically aids with products that require temperature maintenance.

• Is the heated hopper essential for operation?

• What maintenance is typically required for a unit like this?

• Can the deposit volume be adjusted?

• What kind of ancillary equipment might be needed?

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