Regal packaging 1400 low level single head pneumatic depositor

• Depositing batters, creams, and sauces into containers or onto baking trays.
• Filling pies, tarts, and pastries with various fillings.
• Portioning ready meals or desserts in food production lines.
• Dispensing viscous liquids or semi-solids in confectionery and bakery operations.
• Applying glazes or toppings to food products.

Typical capacity

Throughput for single-head pneumatic depositors of this class typically ranges from 10 to 30 deposits per minute, depending on product viscosity and deposit volume.

Power supply

Pneumatic depositors primarily require a compressed air supply, typically 6-8 bar, with a minor electrical connection (e.g., 230V single phase) for controls.

Deposit volume range

Units of this type commonly offer a wide deposit volume range, often adjustable from a few millilitres up to several hundred millilitres per shot.

Materials of construction

Product contact parts are typically made from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Footprint

Low-level mobile units are designed for flexibility, commonly featuring a compact footprint, typically around 800mm x 800mm, allowing for easy integration into various production layouts.

Control system

Modern units, especially those described as PLC controlled, typically feature user-friendly interfaces for setting deposit parameters, speed, and cleaning cycles.

• What types of products can this depositor handle?

  This type of depositor is generally suitable for a wide range of viscous and semi-viscous products, including batters, creams, jams, sauces, purees, and certain doughs. Product consistency is key to optimal performance.

• Is this unit easy to clean?

• What are the benefits of a low-level depositor?

• What maintenance is typically required for a pneumatic depositor?

• Can the deposit volume be easily adjusted?

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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