Beldos - Belcon Depositor

• Depositing precise volumes of batters, creams, and fillings into trays or containers.
• Injecting fillings into baked goods such as donuts, eclairs, and pastries.
• Decorating cakes, desserts, and other food items with consistent patterns.
• Portioning viscous products like soups, sauces, and mashed potatoes.

Typical capacity

Volumetric depositors of this class commonly offer a range of deposit volumes, typically from a few millilitres up to several litres per cycle, depending on the piston and cylinder configuration.

Power supply

Units are typically pneumatically operated, requiring a compressed air supply, or electrically powered, commonly 230V single-phase for smaller units or 400V three-phase for larger, more automated systems.

Materials of construction

For food processing, contact parts are typically constructed from 304 or 316 grade stainless steel to meet hygiene standards and resist corrosion.

Footprint

Mobile depositors on height-adjustable frames typically have a compact footprint, allowing for flexible integration into various production line layouts.

Throughput

The throughput for this class of equipment varies significantly based on product viscosity, deposit volume, and automation level, but can range from hundreds to several thousand deposits per hour.

Hygiene and cleaning

Designed for easy disassembly and cleaning, often featuring 'tool-free' removal of contact parts for efficient sanitation.

• What types of products can a Belcon Depositor handle?

  This type of depositor is highly versatile, capable of handling a wide range of viscous and semi-viscous products, including batters, creams, jams, sauces, and even products with small particulates.

• Is this depositor suitable for use in a production line?

• What are the benefits of a volumetric depositor?

• How easy is it to change products or deposit volumes?

• What maintenance is typically required for this equipment?

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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