Depositors are also used to fill, layer, or cover your food items with other ingredients and perform a range of operations to ensure the consistent preparation of the products. Your ingredients are passed into the equipment and poured into equal parts from heads to serve either mono-mixtures or tiered recipes before they proceed to the next phase in your production process.

What depositors equipment do you need?

Multi-row one shot chocolate depositor

The One-Shot technology is based upon the synchronized discharge of filling and shel...

Cake batter and cream depositing machine

Whether you’re making muffins or cupcakes, you need just the right amount of...

Sponge cake production line

To produce multiple sponge cake varieties and keep up with the changing industry trends, a produ...

Depositor for bakery products with vertical head movement

Are you looking to produce the widest range of extruded/deposi...

Rotating stencil depositor

Do you need to produce patterned products in good volumes but are concerned about quality? Tradit...

High speed chocolate depositor

Do you need to be able to handle a wide variety of  product – for mouldings, long-fill,...

Chocolate depositor

Do you want the highest quality depositor for your small-to-medium production? Traditional depositors at ...

Depositor for aerated masses

Do you want to work with the most delicate aerated masses and maintain the highest quality prod...

Economic C-frame chocolate depositor

Are you losing time and money in downtime on your multi-product line? Traditional depo...

C-frame extruder for bakery masses

If you want to produce the highest quality product using more delicate masses, tradition...

Mobile depositor of tiger wash

Manufacturers of tiger bread and other similar consumables often find that achieving perfect ...

Larger versatile cooling belt for chocolates

Versatile cooling system for enrobed or deposited products.

Industrial mini-tempering machine

Mainly used to feed enrobers, small depositors and decorating systems.

Starch-free depositor systems for jelly

Traditional depositing for jellies and gummies requires the use of starch moulds. T...

Starch-free depositor for soft confectionery

Soft confectionery such as toffees, fondants, fudges and jellies have traditi...

Starch-free depositor for lollipops

Traditional high volume continuous lollipop production can lead to inconsistent product...

Starch-free depositor for hard candy

Forming hard candies requires careful handling of syrups in order to avoid quality iss...

Production machine for deposited candies and jellies

For smaller production volumes, fully automated depositors for produ...

Laboratory confectionery depositors

When designing new confectionery products, the ability to experiment on lab-scale equip...

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