Riggs 1000 Depositor

• Precisely dispensing sauces, creams, and purees into containers or onto products.
• Accurately filling small pots, jars, and pouches with viscous liquids or semi-solids.
• Decorating cakes and pastries with controlled portions of frosting or filling.
• Portioning ready meals components like mashed potato or gravies.
• Filling bakery items such as tarts, pies, and doughnuts with fruit fillings or custards.

Typical capacity

This unit features a 50L hopper; for this class of equipment, hopper sizes commonly range from 10L to 100L depending on the model and intended throughput.

Filling range

This unit offers a filling range of 5ml to 55ml; depositors of this type typically handle volumes from a few millilitres up to several hundred millilitres per shot.

Construction material

The unit is described as stainless; depositors for food processing are almost exclusively constructed from food-grade stainless steel for hygiene and durability.

Power supply

Depositors of this size commonly operate on a standard single-phase 230V UK electrical supply, though pneumatic versions are also common.

Throughput

Throughput for this class of equipment typically varies significantly based on product viscosity and fill volume, often ranging from 10 to 60 deposits per minute.

Footprint

Benchtop or compact mobile designs are typical for single-head depositors, requiring a relatively small operational footprint.

• What types of products can a Riggs 1000 Depositor handle?

  This type of depositor is generally suitable for viscous and semi-viscous products, including sauces, creams, jams, purees, and batters. The specific nozzle and pump configuration will determine suitability for products with particulates.

• Is this unit suitable for hot filling applications?

• What maintenance is typically required for a depositor like this?

• Can the filling volume be easily adjusted?

• Are spare parts readily available for Riggs depositors?

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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