Turbo Systems Ltd - TURBO SYSTEMS FORCE FEED DEPOSITOR

• Depositors are commonly used in bakeries for portioning batters, creams, and jams into trays or moulds.
• In the confectionery industry, they are suitable for accurately dispensing chocolate, caramel, and other fillings.
• Food manufacturers utilise depositors for filling pies, tarts, and ready meals with various ingredients.
• They are also found in the dairy sector for portioning yoghurts, custards, and desserts.

Typical capacity

For a single-head depositor, throughput typically ranges from 20 to 60 deposits per minute, depending on product viscosity and deposit volume.

Power supply

Units of this type commonly require a standard 230V, single-phase electrical supply, though some industrial models may use three-phase.

Deposit volume range

Typically, depositors can handle a wide range of deposit volumes, from a few millilitres up to several hundred millilitres per shot, adjustable via controls.

Hopper capacity

A force-feed hopper on a single-head machine commonly has a capacity between 20 and 50 litres, suitable for continuous operation.

Footprint

For this class of equipment, the footprint is typically compact, often around 800mm to 1200mm in length and 600mm to 800mm in width.

Material compatibility

Depositors are generally designed to handle a variety of viscous and semi-viscous products, including batters, creams, sauces, and fruit fillings.

• What types of products can a force-feed depositor handle?

  A force-feed depositor is particularly effective for viscous products or those containing particulates, as it ensures a consistent flow and prevents bridging in the hopper. This includes thick batters, chunky sauces, and fillings with small fruit pieces.

• Is an HMI control screen standard for this type of equipment?

• What maintenance is typically required for a used depositor?

• Can the deposit volume be easily adjusted?

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

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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