Winyard Minifill MKIII Depositor

Applications & Use Cases

• Depositing batters and doughs for cupcakes, muffins, and small cakes.
• Filling tarts, pies, and other pastry shells with fruit fillings or creams.
• Portioning sauces, purees, and viscous liquids into containers.
• Accurately dispensing jams, jellies, and curds into jars or bakery items.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from hundreds to several thousand deposits per hour, depending on product viscosity and fill volume.

Power supply

Commonly found on units of this type, a standard single-phase or three-phase electrical supply is typically required, often 230V or 400V.

Footprint

Compact and mobile, units like the Minifill MKIII are designed for smaller production spaces, often with a footprint of less than 1 square metre.

Materials of construction

As indicated, stainless steel is standard for food contact parts and the main chassis, ensuring hygiene and durability.

Fill size adjustment

Adjustable fill size is a key feature, allowing for variable portion control typically from a few millilitres up to several hundred millilitres.

Depositing mechanism

A rotary cut-off head is common for clean, drip-free depositing of a range of product viscosities.

Mobility

Units are typically mounted on castors, providing easy relocation within a production facility.

Frequently Asked Questions

• What types of products can this depositor handle?

  This type of depositor is generally suitable for viscous and semi-viscous products such as batters, creams, fruit fillings, sauces, and purees. Products with small particulates can often be handled, but buyers should confirm suitability with the seller.

• Is this unit suitable for hot or cold filling?

• What is involved in cleaning and maintenance?

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

• Are spare parts readily available for Winyard equipment?