Turbo systems - Multi Head Depositor

• Used for precise and consistent dispensing of various food products into trays, containers, or onto conveyor belts.
• Commonly employed in bakeries for depositing batter, cream, or fruit fillings into pastries and cakes.
• Utilised in confectionery for accurately portioning chocolate, caramel, or other sweet ingredients.
• Applicable in ready-meal production for portioning sauces, purees, or viscous components.
• Found in dairy operations for dispensing yoghurt, cheese spreads, or other semi-liquid products.

Typical capacity

Throughput for multi-head depositors typically ranges from several hundred to several thousand units per hour, depending on product viscosity and head configuration.

Power supply

Units of this class commonly require a 3-phase electrical supply, typically 400V, 50Hz, with varying amperage requirements based on motor size and features.

Number of depositing heads

Multi-head depositors commonly feature between 2 and 12 depositing heads, allowing for simultaneous dispensing.

Product viscosity range

These machines are typically designed to handle a wide range of product viscosities, from thin liquids to thick pastes, often with interchangeable nozzles.

Hopper capacity

The integrated product hopper typically has a capacity ranging from 20 to 100 litres, depending on the model and intended application.

Footprint

For this class of equipment, the footprint can vary significantly, but typically ranges from 1.5m to 3m in length and 0.8m to 1.5m in width.

• What types of products can a multi-head depositor handle?

  Multi-head depositors are versatile and can typically handle a wide range of liquid, semi-liquid, and viscous products, including batters, creams, sauces, jams, purees, and even some particulate-laden mixtures.

• Is this machine suitable for hot or cold filling?

• What level of accuracy can be expected?

• Are spare parts readily available for Turbo systems equipment?

• Can the depositing volume be easily adjusted?

• What maintenance is typically required for a used depositor?

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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