Beldos - Bellow Depositor

• Depositing precise portions of cake batter and muffin mixes into trays and moulds.
• Accurately filling pastries, tarts, and doughnuts with jams, jellies, and fruit fillings.
• Dispensing creams, mousses, and meringues for dessert production and decoration.
• Portioning viscous food products such as mashed potatoes, soups, and sauces.
• Handling ground meats and various salad components for ready meal assembly.

Typical capacity

For this class of equipment, depositors commonly offer a range of deposit volumes, typically from 10ml up to several litres per cycle, depending on the product and nozzle configuration.

Power supply

Units of this type commonly operate on standard single-phase (230V, 50Hz) or three-phase (400V, 50Hz) electrical supplies, often with pneumatic components requiring compressed air.

Hopper capacity

Hoppers on compact depositors typically range from 10 to 50 litres, designed for easy manual filling and cleaning in a low position.

Footprint

Mounted on a compact frame, these units are designed to minimise floor space, typically requiring less than 1 square metre.

Construction materials

Components in contact with food are typically manufactured from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Throughput

Throughput varies significantly with product viscosity and deposit size, but these machines are typically capable of several hundred to over a thousand deposits per hour.

• What types of products are suitable for a bellow depositor?

  Bellow depositors are well-suited for a wide range of viscous and semi-viscous products, including batters, creams, jams, purees, and even some products with small particulates, due to their gentle pumping action.

• Is this type of depositor easy to clean?

• Can the deposit volume be adjusted?

• What maintenance is typically required for a bellow depositor?

• Can different nozzles be used with 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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