Unifiller - Multi Servo Depositor

• Precisely depositing batters, creams, and fillings into trays or onto conveyor belts for bakery products.
• Accurately filling containers with sauces, purées, or viscous liquids in ready meal production.
• Portioning delicate mousses or gels into dessert cups or moulds.
• Distributing toppings or glazes evenly across products on a production line.

Typical capacity

For this class of equipment, throughput can range from several hundred to several thousand deposits per hour, depending on product viscosity and deposit volume.

Power supply

Commonly operates on a 3-phase electrical supply, typically 400V, 50Hz, with varying amperage requirements based on motor size and number of heads.

Deposit volume range

Units of this type typically offer a wide range of adjustable deposit volumes, from small grams to several hundred millilitres per head.

Number of depositing heads

Multi-servo depositors commonly feature 2 to 8 heads, allowing for simultaneous depositing across multiple lanes or wider products.

Footprint

The physical footprint for a multi-head depositor can vary, but typically requires sufficient space for the main unit, hopper, and integration with existing conveyor systems.

Construction materials

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

• What are the advantages of a multi-servo depositor over a pneumatic or single-head unit?

  Multi-servo depositors offer superior accuracy, repeatability, and individual control over each depositing head. This allows for more precise portioning and greater flexibility in production.

• Can this type of depositor handle products with particulates?

• Is integration with an existing conveyor system straightforward?

• What kind of maintenance is typically required for a multi-servo depositor?

• What does 'YOM 2018' mean for a used 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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