Jeremy - Multi-head Depositor

• Depositing batters and creams for bakery products such as muffins, cupcakes, and tarts.
• Filling pies, quiches, and other savoury pastries with various fillings.
• Accurately portioning sauces, purees, and viscous liquids into containers.
• Producing confectionery items like chocolates, fudges, and jellies with precise dosing.

Typical capacity

Throughput for this class of equipment commonly ranges from hundreds to several thousand deposits per hour, depending on product viscosity and head configuration.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, for robust industrial operation.

Depositing mechanism

Gear depositors are known for their volumetric accuracy and ability to handle a wide range of product viscosities, from thin liquids to thick pastes.

Tray compatibility

This unit is specified for 400mm x 600mm trays, which is a common industrial bakery tray size in the UK and Europe.

Number of heads

Multi-head depositors typically feature multiple nozzles to deposit simultaneously, increasing production efficiency.

Materials of construction

Food processing depositors are commonly constructed from food-grade stainless steel for hygiene and durability.

Footprint

The footprint for a multi-head depositor can vary, but typically requires dedicated floor space, often several square metres, depending on the number of heads and associated conveyors.

• What products can a gear depositor handle?

  Gear depositors are versatile and can handle a wide range of products, from thin liquids like sauces to thick, viscous batters and creams, due to their positive displacement action.

• Is this unit suitable for hot or cold products?

• What kind of maintenance is typically required?

• Can the deposit volume be adjusted?

• Are spare parts readily available for unknown manufacturers?

• What is meant by 'tooling' for trays?

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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