Beldos - Belmixing Bowl Lift Depositor

• Accurate portioning of cake batters and muffin mixes into trays or moulds.
• Depositing of fruit fillings, jams, and jellies into tarts or pastries.
• Precise dispensing of creams, mousses, and meringues for dessert production.
• Volumetric filling of soups, sauces, and yoghurts into containers.
• Handling of viscous products like ice cream and thick sauces.

Typical depositing volume

Units of this type commonly offer a wide range, typically from 10ml up to 1000ml per deposit, adjustable via controls.

Power supply

For this class of equipment, a standard single-phase 230V, 50Hz electrical supply is typically required, though some may use compressed air.

Materials of construction

Contact parts and main frame are typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Mobility

Commonly mounted on heavy-duty lockable castors for easy repositioning within a production facility.

Height adjustment

The frame typically offers significant height adjustment to accommodate various mixing bowls, buckets, and receiving containers.

Cleaning and maintenance

Designed for easy disassembly of contact parts for cleaning, often 'tool-free' for quick changeovers and sanitation.

Throughput

Typically dependent on product viscosity and deposit volume, but units can commonly achieve 20-60 deposits per minute.

• What types of products can this depositor handle?

  This type of volumetric depositor is designed for a wide range of viscous and semi-liquid food products, including batters, creams, fruit fillings, sauces, and yoghurts. It excels with products that maintain their form after depositing.

• Is this unit suitable for products with particulates?

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

• What are the typical hygiene requirements for this equipment?

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

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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