Winyard Minifill MKIII Depositor

Applications & Use Cases

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

Typical Specifications

Typical throughput

Units in this class commonly offer a depositing rate of 20-60 deposits per minute, depending on product viscosity and fill volume.

Fill volume range

Adjustable fill sizes are standard, typically ranging from 10ml to 1000ml per deposit for this type of equipment.

Power supply

Most small depositors operate on a single-phase electrical supply (e.g., 230V, 50Hz, UK standard) or pneumatic power.

Construction material

As described, stainless steel construction is typical for food contact parts and the main frame, ensuring hygiene and durability.

Footprint

Compact designs are common for 'Minifill' units, often requiring a floor space of approximately 0.5m x 0.8m, plus operator access.

Mobility

Being on wheels is a common feature, allowing for easy relocation within a production facility.

Control interface

Units of this type typically feature simple analogue controls for fill volume and speed, often with a foot pedal for activation.

Frequently Asked Questions

• What products is this depositor suitable for?

  This type of depositor is generally suitable for viscous and semi-viscous products such as batters, creams, fruit fillings, and sauces. The rotary cut-off head is effective for products that require a clean break.

• Can it handle products with particulates?

• Is it easy to clean?

• What maintenance is typically required?

• Does it require compressed air?