Apple Engineering MD65 Four head pneumatic depositor

• Depositing batters and doughs for bakery products such as muffins, cupcakes, and cookies.
• Filling pies, tarts, and quiches with various fillings including fruit, cream, and savoury mixtures.
• Accurately portioning sauces, purees, and gravies into containers or onto production lines.
• Dispensing jams, jellies, and preserves into jars or other packaging.
• Creating layered desserts and ready meals requiring precise ingredient placement.

Typical capacity

Throughput for this class of four-head pneumatic depositor typically ranges from 1,000 to 3,000 deposits per hour, depending on product viscosity and deposit volume.

Power supply

Units of this type commonly require a standard single-phase or three-phase electrical supply (e.g., 230V or 400V, 50Hz) for controls, alongside a compressed air supply for pneumatic operation.

Deposit volume range

For this class of equipment, individual deposit volumes are typically adjustable, often ranging from 10ml up to 1,000ml per head, depending on the piston size and settings.

Number of heads

This specific unit features four depositing heads, allowing for simultaneous dispensing of four portions per cycle.

Materials of construction

Product contact parts are typically made from food-grade stainless steel (e.g., 304 or 316) to meet hygiene standards, with other components often being anodised aluminium or engineering plastics.

Footprint

A four-head depositor typically requires a footprint of approximately 800mm to 1500mm in width and 600mm to 1000mm in depth, plus space for operator access and ingredient hoppers.

• What types of products can this depositor handle?

  Pneumatic depositors like the MD65 are generally suitable for a wide range of viscous and semi-viscous products, including batters, creams, sauces, purees, and chunky fillings, provided the particulate size is manageable for the nozzle.

• Is this unit suitable for hot or cold products?

• What maintenance is typically required for a pneumatic depositor?

• Can the deposit volume be easily adjusted?

• What ancillary equipment might be needed to operate this depositor?

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.

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