Winyard Midifill MKII Twin depositor

• Depositors are commonly used in bakeries for filling pies, tarts, and cakes.
• They are essential in food processing for accurately portioning ready meals, sauces, and purees.
• Pharmaceutical manufacturers utilise depositors for precise filling of creams, gels, and liquids into containers.
• Cosmetic companies employ them for dispensing lotions, shampoos, and other personal care products.
• Confectionery businesses use depositors for chocolate, caramel, and other sweet fillings.

Typical capacity

Units in this class commonly handle deposit weights from a few grams up to 1000g or more per stroke, depending on product viscosity.

Throughput

For this class of equipment, throughput typically ranges from 30 to 60 deposits per minute per head, varying with product and deposit size.

Power supply

Depositors commonly operate on standard industrial single-phase or three-phase electrical supplies, often 230V or 400V.

Materials of construction

Typically, product contact parts and external surfaces are constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Hopper size

Commonly, hoppers for this type of depositor range from 50kg to 200kg, designed for batch processing or integration with bulk feed systems.

Mobility

Many units are mounted on mobile trolleys with castors for easy relocation within a production facility.

Product temperature suitability

This class of equipment is often designed to handle products across a range of temperatures, including chilled, ambient, and sometimes warm.

• What types of products can a depositor handle?

  Depositors are versatile and can handle a wide range of viscous and semi-viscous products, including batters, creams, sauces, purees, and products with particulates.

• How easy is it to clean a depositor?

• Can the deposit weight be adjusted?

• Are different nozzle types available?

• What maintenance is typically required for a depositor?

• Can this equipment be integrated into an existing production line?

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