Rademaker - 4/2 Head Depositor

• Depositing batters and fillings for bakery products such as cakes, muffins, and pies.
• Accurately portioning sauces, purees, and viscous liquids into containers or onto production lines.
• Filling ready meal trays with various components like mashed potato or gravies.
• Applying toppings or decorative elements to confectionery items.
• Producing consistent portions for dairy products such as yoghurts and desserts.

Typical capacity

Throughput for this class of equipment varies significantly based on product viscosity and nozzle configuration, but units commonly achieve hundreds to thousands of deposits per hour.

Power supply

Units of this type typically operate on 3-phase industrial power, commonly 400V, 50Hz in the UK, with some requiring compressed air.

Materials of construction

As described, this unit is all stainless steel, which is standard for food contact areas to ensure hygiene and corrosion resistance.

Number of heads

This unit is specified as a 4/2 head depositor, indicating flexibility in depositing either four or two streams simultaneously, depending on product and application.

Frame type

The 'roll over c frame' design typically allows for integration over existing conveyor belts or production lines, offering flexibility in plant layout.

Product viscosity range

Depositors in this category are generally suitable for a wide range of viscosities, from thin liquids to thick pastes, often requiring specific nozzle and pump configurations.

• What is the benefit of a 4/2 head configuration?

  A 4/2 head configuration offers versatility, allowing the user to switch between depositing four smaller portions or two larger portions simultaneously, optimising for different product sizes or production demands.

• Can this depositor handle products with particulates?

• What kind of maintenance is typically required for a used depositor?

• Is this unit suitable for integration into an existing production line?

• What are the typical safety features on this type of 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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