Winyard Midi MKII Depositor

Applications & Use Cases

• Depositing batters and doughs for cakes, muffins, and cookies.
• Filling pies, tarts, and quiches with various fillings.
• Portioning creams, mousses, and fruit preparations into desserts.
• Dispensing sauces and purees in ready meal production.

Typical Specifications

Typical capacity

For this class of equipment, depositors typically handle a range of fill volumes, often from a few millilitres up to several hundred millilitres per deposit.

Power supply

Units of this type commonly operate on standard single-phase UK electrical supplies (230V, 50Hz) or may be pneumatically driven.

Materials of construction

As described, this unit is stainless steel, which is standard for food contact parts to ensure hygiene and durability.

Footprint

Midi depositors are generally compact, designed for smaller production spaces or integration into existing lines, often on mobile frames.

Throughput

Typical throughput for a foot-pedal operated unit would depend on operator speed and fill volume, but can range from hundreds to over a thousand deposits per hour.

Adjustable fill size

This feature is standard, allowing for quick changes to portion sizes, crucial for varied product lines.

Frequently Asked Questions

• What types of products can a Winyard Midi MKII Depositor handle?

  This type of depositor is generally suitable for viscous to semi-viscous products such as batters, creams, fruit fillings, and sauces. The specific viscosity range will depend on the pump mechanism and nozzle configuration.

• Is this unit suitable for continuous production?

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

• Can this depositor be easily integrated into an existing bakery line?

• What spare parts are commonly needed for a depositor?