Winyard Midifill MKII Depositor

• Depositing batters and creams into trays or moulds for bakery products.
• Filling pies, tarts, and quiches with various fillings.
• Portioning sauces, purees, and viscous liquids into containers.
• Applying decorative toppings or layers to confectionery items.
• Extruding doughs or pastes for snack production.

Typical capacity

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

Power supply

Commonly found on units of this type, a standard single-phase or three-phase electrical supply (e.g., 230V or 400V, 50Hz) is typically required, often with pneumatic assistance.

Footprint

Depositors like the Midifill MKII are generally compact, designed for integration into existing lines or as standalone mobile units, often on wheels for flexibility.

Materials of construction

As described, stainless steel is standard for all product contact parts and often the main frame, ensuring hygiene and durability in food environments.

Fill volume adjustment

Units of this type typically feature adjustable fill sizes, allowing for precise portion control across a range of products.

Cut-off mechanism

The rotary cut-off sheeting head indicates suitability for more viscous or particulate products, providing a clean, consistent deposit.

Operation

A foot pedal operation suggests semi-automatic functionality, ideal for controlled, batch-style depositing.

• What types of products can this depositor handle?

  Depositors of this design are typically suited for a wide range of viscous and semi-viscous food products, including batters, creams, fruit fillings, sauces, and purees. The rotary cut-off head is particularly effective for products that require a clean break.

• Is this unit suitable for continuous production lines?

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

• Can the fill volume be easily changed during operation?

• What are the benefits of a low-level design and wheels?

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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