Biscuit and Batter Depositors
Biscuits, macarons, sandwich biscuits, filled cookies and cake: in all of them the quality shows in the deposit. Every piece has to be the same weight, the same shape and in the same place, tray after tray, hour after hour. These machines take the dough from the hopper, lay it on the tray through the nozzle or wire-cut head you choose, and bring in the next tray.
There are six bodies. The smallest is a compact bench unit for small pastry shops and test kitchens; the largest is a long-hours body built to run through a shift. In between sit a two-hopper body that deposits biscuit and jam in the same pass, a body that gives two colours in one shot, and a piston unit that doses into moulds and containers rather than onto trays. All run on 400 volt three phase and are CE compliant.
- Tray passage
- 50 - 90 mm
- Speed
- 15 - 40 cycles a minute
- Electricity
- 400 V, 3 phase, 50 Hz
- Products
- biscuits, filled cookies, two-colour biscuits, creams and batters
- Tray passage of 50 millimetres on the compact bodies and 90 millimetres on the large bodies
- 15 to 40 cycles a minute depending on the body
- A wide biscuit range through nozzle and wire-cut heads
- A two-hopper body that deposits biscuit and jam in the same pass
- A two-hopper body that gives two-colour pieces in one shot
- A piston depositor for creams, mousse, fruit purée, jam, sponge batter and gelatine, with or without inclusions
- A mobile column with a hose and hand nozzle on the piston unit
- 400 volt three phase, 50 hertz
- CE compliant
Six bodies
The principle is the same: hopper, depositing head, tray. What changes is the speed, the tray height and how many hoppers it runs.
Small pastry shop and test kitchen
A body that takes little space and covers a wide biscuit range. Stands on adjustable feet, on a bench or on the floor.
- Tray passage 50 millimetres
- 15 to 16 cycles a minute
- 400 volt three phase
- Touch control panel
- Tray passage
- 50 mm
- Speed
- 15 - 16 cycles/min
- Electricity
- 400 V, 3 ph
The same body on a mobile frame
The compact body on a frame with braked castors, for workshops that move it around the bakery.
- Tray passage 50 millimetres
- 15 to 16 cycles a minute
- Braked castors
- 400 volt three phase
- Tray passage
- 50 mm
- Speed
- 15 - 16 cycles/min
- Frame
- on castors
A body that runs through the shift
A large body designed for long working hours, with the high tray passage and up to 40 cycles a minute.
- Tray passage 90 millimetres
- 25 to 40 cycles a minute
- A large hopper
- 400 volt three phase
- Tray passage
- 90 mm
- Speed
- 25 - 40 cycles/min
- Electricity
- 400 V, 3 ph
Two deposits in one pass
A second hopper and pump join the biscuit hopper: jam, cream or filling is deposited onto or into the piece in the same pass.
- Biscuit and jam depositing together
- Tray passage 90 millimetres
- 15 to 16 cycles a minute
- A second hopper and pump on a column
- Tray passage
- 90 mm
- Speed
- 15 - 16 cycles/min
- Hoppers
- 2, one pumped
Two-colour pieces from twin hoppers
Two hoppers, one depositing head. Cocoa and plain dough are deposited at the same time; checkered, swirled and two-tone biscuits come out in one pass.
- Two colours in one shot
- Tray passage 90 millimetres
- 20 to 40 cycles a minute
- Tray in-feed and out-feed conveyor
- Tray passage
- 90 mm
- Speed
- 20 - 40 cycles/min
- Hoppers
- 2
Creams, mousse and batters
A compact piston unit for semi-fluid products. From the hopper on a mobile column it runs through a hose to a hand nozzle, dosing into moulds, containers or onto the product. Works with inclusions too.
- Creams, chocolate mousse, fruit purée, jam, sponge batter, gelatine
- With or without inclusions
- A mobile column, hose and hand nozzle
- A hygienic pump body that strips down for washing
- Products
- semi-fluid, with or without inclusions
- Dosing
- piston
- Frame
- column on castors
Tell us your product range, your tray size and how many trays an hour you want, and we will pick the body and the head set.