RIGGS TWIN HEAD DEPOSITOR

• Accurate portioning of batters, creams, and sauces in bakeries.
• Filling of ready meal trays with various components in food factories.
• Depositing fruit fillings into pies and tarts in patisserie production.
• Precise dispensing of viscous liquids or semi-solids in pharmaceutical or cosmetic packaging.
• Automated filling of jars, bottles, or pouches with consistent volumes.

Typical throughput

For this class of twin-head depositor, throughput typically ranges from 20 to 60 deposits per minute, depending on product viscosity and deposit volume.

Deposit volume range

Units of this type commonly offer a deposit volume range from small portions (e.g., 10ml) up to several hundred millilitres per head, adjustable via controls.

Power supply

Typically requires a standard industrial electrical supply, commonly 230V or 400V, 3-phase, along with a compressed air supply for pneumatic operation.

Construction material

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

Footprint

A twin-head depositor typically requires a footprint of approximately 1000mm to 1500mm in length and 600mm to 900mm in width, plus space for operator access.

Product compatibility

Suitable for a wide range of products from thin liquids to thick pastes, often with interchangeable nozzles and hoppers to suit different viscosities.

• What products can a Riggs Series 1000 depositor handle?

  The Riggs Series 1000 is designed to handle a variety of liquid, semi-liquid, and viscous products, such as batters, creams, jams, sauces, and ready meal components. Its versatility is a key feature for this type of equipment.

• Is this unit suitable for continuous production?

• What kind of maintenance does a twin-head depositor typically require?

• Can the deposit volume be easily adjusted?

• What are the benefits of a twin-head machine over a single-head unit?

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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