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Depositing Equipment

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Do you have a sweet tooth, or are you more into a warm loaf of bread for a savory lunch? The bakery shop window displays something for everyone, from baguettes over croissants to muffins. Bakery products are a wide range of baked goods prepared from flour or meal derived from grains. These undergo mixing, fermentation, and baking processes with the help of bakery processing equipment such as a series of low- and high-speed mixers, fermentation tanks, and baking chambers.

Bakery

During the Middle Ages, sugar sweets were a delicacy only for the rich due to the high cost of sugar. Thankfully, the discovery that sugar could be extracted from sugar beets made sweets affordable for everyone. The sweet category is broad, covering chocolates, chewing gums, sugar candies, and candied/glazed products with sugar. To make these confections, sugar manufacturing equipment needs to cover different steps within the production line such as sugar dissolution, syrup cooking and cooling.

Sweets

A snack is a small portion of food ready to eat and simple and fast to prepare. People usually consume snacks during the day between traditional meals such as breakfast, lunch, or dinner. Snack foods include simple products such as nuts, dried fruits, peanuts as well as packaged and processed foods. Puffed corn products made by extrusion or flavored potato chips are examples of processed foods.

Snacks

You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Chocolate

Gummies, a staple in the confectionery industry, can come in various forms, such as gummy bears, vitamin gummies, heart-shaped jellies, and many more mouth-watering alternatives. They are manufactured using specialized equipment for mixing, molding, coating, and packaging. From precise mixers to efficient packaging lines, industrial gummy production relies on a range of equipment to ensure consistent quality and meet consumer demand worldwide.

Gummies

Depositing equipment is a very common production line process in the food industry. Whether you want to make muffins or jellies or garnish and decorate cakes, all of this is impossible without the depositing step. Depositing is a form of extrusion used primarily to produce pieces of dough that will be further processed to create several food products. The dough is passed through a depositing machine and poured in equal parts from holes in a die plate with nozzles or a conveyor belt. But that’s not all. Depositors are also used to fill, layer, or cover your food items with other ingredients before proceeding to the next step of the production process which is usually packaging.

Continuous

Industrial

In the food processing industry, particularly when dealing with products like sauces, dips, and spreads, achieving precise portion control and maintaining product quality can be challenging. Ensuring consistency and reducing waste is crucial for high-volume production environments.
<h2>Accurately dose and fill with vertical traversing</h2>
The DS 554 depositing system by Handtmann is designed for precise and versatile dosing applications. The servo-controlled vertical traversing movement ensures safe and non-drip dosing, complemented by additional cutting action. This system uses pneumatically actuated valves with a Z-movement to ensure optimal product appearance and properly filled packages. It features a flexible dosing range from 3 to 1,000 grams and works efficiently with portioning speeds up to 50 cycles per minute. The DS 554 can handle a variety of product consistencies, from fluid and pasty to viscous and chunky, making it suitable for applications such as salads, soups, sauces, dips, cream cheese, and more. Integrated in line solutions with thermo-forming machines, tray sealers, or conveyor belts, this depositing system offers substantial flexibility. Standardized safety housing adapted to customer requirements ensures the highest level of safety during operation.

Depositing system for multi-lane dosing with vertical traversing

Cutting

Depositing

Dosing systems are a line of hoppers, feeders, filling machines, and checkweighers that operate in sync to dispense materials accurately. Dosing is an essential feature of the packaging process, whether you’re filling shampoo bottles or tea bags. But dosing equipment is critical for formulations, too, particularly in the pharmaceutical and chemical industries. Imprecise dosing may cause quality degradation in the best-case scenario. In the worst scenario, it creates serious health risks.

Dosing

Filling lines are used extensively in all industries, such as food, pharmaceutical, chemical, and cosmetics, to accurately package different products into a container suitable for that product. Although the filling process is at the very end of the production line, it is no less important than the earlier steps. Last but not least, the idiom that dates back to 1382 when John Wyclif wrote the firste the laste, and the laste the firste, indicates just that the last things on a list are just as valuable as the previous ones. In this case, this idiom fits perfectly.

Filling

liquid

In industrial food production, accurate dosing of fluid, pasty, or viscous fillings is essential for maintaining product consistency and minimizing waste. This challenge becomes even more complicated with high-volume production needing rapid and precise portioning over multiple lanes.
<h2>Doses fluid and viscous fillings with precision</h2>
The DS 552 depositing system, produced by Handtmann Maschinenfabrik, is a high-performance, valve-free dosing system designed for accurate and safe dosing of diverse filling products. This system efficiently deposits products ranging from fluid and pasty to viscous, supporting up to 24 lanes with precision to the gram. Its innovative valve-free dosing principle enables production outputs of up to 200 cycles per minute. The servo-driven flow divider ensures constant and even product flow, preventing pressure fluctuations and ensuring uniform weight and appearance across all lanes. It’s suitable for a wide range of industries including bakery, meat, vegetarian, dairy, and pet food sectors. Additionally, the modular design supports direct and multi-lane dosing on various packaging machines and systems, facilitating quick product changes and easy cleaning.

High-precision depositing system for fluid and viscous fillings

When producing intricate two-color biscuits, ensuring precision in depositing and consistency in each batch can be challenging. Craft bakeries and industrial manufacturers must maintain uniformity and efficiency without compromising on quality and design.
<h2>Create precise two-color biscuit patterns</h2>
The Tago 600 from Delfin is a specialized biscuit depositing system designed for creating two-color biscuits in a single shot. It accommodates trays with a maximum passage height of 90mm under the nozzles and can achieve 20 to 40 cycles per minute, making it efficient for both small and large production runs. The Tago 600 operates on a 400-volt, 3-phase power supply and is compliant with EC standards, ensuring safety and reliability in your production process. This system is tailored for manufacturers looking to produce visually appealing, consistent biscuits with minimal manual intervention.

Biscuit depositing system for two-color biscuits

solid

In commercial bakeries, producing consistent high-quality biscuits and evenly filled jam products can be a challenging task. Maintaining production speeds while adhering to strict quality standards often requires versatile equipment capable of handling multiple functions simultaneously.
<h2>Deposits both biscuits and jam fillings</h2>
The Jucar by Delfin is a dual-purpose depositing system designed for commercial bakeries that need to manage both biscuit and jam deposits. It features a tray passage height of up to 90mm under the nozzles, making it suitable for a variety of product sizes. Operating at a speed of 15-16 cycles per minute, this system ensures efficient production rates. With a voltage specification of 400 Volts / 3 phase N + E / 50Hz, it complies with EC standards, ensuring safety and reliability in high-demand environments. The Jucar's dual functionality provides flexibility in production, allowing bakers to switch between biscuit and jam depositing without the need for separate equipment.

Dual-purpose biscuit and jam depositing system

Biscuit production facilities often face challenges with efficient depositing operations during extended production cycles. Ensuring consistent product quality and maintaining the pace of production without excessive downtime can be difficult, especially during long shifts.
<h2>Automates biscuit depositing efficiently</h2>
The Esla by Delfin is specifically designed for efficient biscuit depositing over long working hours. It accommodates a maximum tray passage of 90mm under the nozzles, allowing for seamless operations without frequent interruptions. With an operational capability of 25 to 40 cycles per minute, the Esla ensures a consistent depositing rate, helping to maintain steady production speeds. It operates at 400 volts, 3 phase N + E, 50Hz, ensuring it meets EC standards for operational safety and efficiency. The machine's robust design makes it ideal for busy production lines that demand reliability and consistent output.

Biscuit depositing system

Batch

Small-scale confectionery labs often face challenges in efficiently storing and depositing various types of biscuits. Ensuring uniformity and maintaining production pace without sacrificing quality are key issues that need addressing in such settings.
<h2>Efficiently store and deposit assorted biscuits</h2>
The Deva by Delfin is a compact storage and depositing system tailored for small laboratories dealing with a wide variety of biscuit types. Its space-saving design ensures it fits seamlessly into limited spaces while maintaining high functionality. The system allows a maximum tray passage of 50mm under the nozzles and operates at a rate of 15-16 cycles per minute. With a voltage requirement of 400 Volts in a 3-phase configuration, the Deva is compliant with EC standards, assuring safety and reliability. This equipment is ideal for small pastry operations looking to streamline their biscuit handling while maintaining high production standards.

Biscuit storage and depositing system

Almost all manufacturers will require industrial storage systems and solutions at some point during their production process. The raw materials that go into your products need dedicated storage solutions to protect them from spoilage and contamination before they enter the manufacturing cycle. Storage usually refers to particular storage space. For example, having enough warehouse storage. Or clearing out a production facility for more floor space.  However, in this case, we are referring to the equipment and solutions that make storage manageable and easier. Such equipment includes solutions such as storage racks, pallet racks and shelving systems. These are just some of many storage options available to manufacturers. Advanced technology facilitates the management of heavy duty and high density tank and silo systems by automating the delivery system and linking it with the rest of the production line.

Storage

When producing high volumes of solid chocolate pieces, ensuring uniform quality and optimizing production efficiency are critical. Traditional methods often fall short in maintaining consistency, especially when incorporating premixed inclusions into the chocolate mass.
<h2>Deposits solid chocolate with high precision</h2>
The PowerShot by Bühler is a high-capacity system designed for depositing solid chocolate, suitable for various shapes and sizes, with or without premixed inclusions. This system offers multiple depositing options, including spot, ribbon, and one-shot, ensuring versatility for different product requirements. Its state-of-the-art drive technology enhances energy efficiency, recycling the intrinsic energy of the servo drive to minimize consumption. Equipped with practical and easily handled depositing tools, the PowerShot allows for swift product and chocolate mass changes. The hygienic design ensures your production area meets high food safety standards, making cleaning straightforward. Additionally, the smart cladding design prioritizes operator safety while allowing tool changes in offline mode without halting production.

One-shot chocolate depositing system

In the food production industry, achieving precise and consistent ingredient deposition is critical, particularly for liquid and semi-liquid products. Frequent product changes, strict sanitary standards, and reducing product waste often pose significant challenges.
<h2>Precise deposition for various food products</h2>
The BD Range by Bakon offers advanced depositing solutions tailored for the food industry. This versatile range includes models like BD3, BD5, BD7, and BD9, each designed to handle a wide array of products—from light creams to more viscous substances—with high precision. Each depositor is equipped with user-friendly controls, including full-color touchscreens that make recipe selection and product changes simple. Specific features such as servo-driven depositing cylinders, manual height-adjustable working tables, and a variety of available nozzles and pistons allow for customization and adaptability to different production needs. All BD models emphasize easy maintenance with designs that allow quick disassembly for cleaning. Built from durable materials, these depositors promise long-lasting performance, suitable for small delicatessens to large-scale industrial producers.

Depositing solutions for liquid and semi-liquid foods

Processing

In the demanding field of bakery production, achieving product consistency and efficiency is crucial. Traditional methods often fall short of meeting rising consumer expectations and industry standards, especially when dealing with varied ingredients and production scales.
<h2>Customize depositing processes for diverse bakery needs</h2>
The Multifunctional Depositing Line by Bakon is designed for versatility and efficiency in bakery production processes. This modular line allows for the easy addition or repositioning of machines and components, facilitating seamless product changes and new product introductions with minimal downtime. Suitable for depositing products ranging from liquids and semi-liquids to doughs, this line ensures precise application through integrated Release Agent Sprayers, Piston Depositors, and Glaze Spray Units. Quick dismantling for cleaning and a design that meets strict hygiene standards ensure that maintenance is straightforward. This production line maximizes productivity for both small artisan bakeries and large-scale food manufacturers.

Multifunctional depositing line for bakery production

Blending

In large-scale bakeries, automating cake production is essential to keep up with high demand and maintain uniform product quality. Consistent paper cup placement and synchronized batter depositing are critical to achieve the desired results without manual intervention.
<h2>Automates paper cup dispensing and batter depositing</h2>
The Depositing Line with Denester from Bakon is designed to streamline cake production in mid-sized and industrial bakeries. The Denester dispenses various shapes of paper cups onto the conveyor at an adjustable pitch, aligning perfectly with the Piston Depositor. Integrated Industrial Transfer Pumps channel different types of cake batters into the Piston Depositor’s hopper, enabling simultaneous deposition of chocolate and natural batters to create a marble effect. This robust system is capable of handling semi-liquid products like cake batter, muffin batter, and fillings with ease.

Depositing line for cake production with paper cup denester

Conveyor systems are used for moving materials from one location to another. Considerations for choosing a suitable industrial conveying system include the nature of the product, its physical state, the desired conveying rate, and sensitivity of the product to heat and mechanical shock. Conveying equipment is used in the food, pharmaceutical, chemical, biomass, and mineral industries to move materials around a warehouse as well as to transport bulk powders, granules, and grains for processing and filling. These types of systems are usually automated and there is a wide variety of solutions to choose when it comes to the type of conveyor. Types include screw, gravity, chain, roller and belt conveyors.

Conveying

Dispensing

In commercial baking where consistency and efficiency are critical, ensuring even greasing of baking trays and precise depositing of batter are often encountered challenges. This process aims to reduce waste, avoid contamination, and increase throughput.
<h2>Spray release agent and deposit batter efficiently</h2>
The Full Production Greasing and Depositing Line by Bakon integrates a Release Agent Sprayer and a Depositor to streamline the baking process. The Release Agent Sprayer ensures even coverage on trays, thus preventing sticking and simplifying clean-up. The exhaust unit minimizes overspray by capturing and recycling excess release agent. The subsequent Depositor accurately fills the trays with products like cake rusk, pound cake, muffins, and cupcakes. Designed for easy integration into existing production lines, this system allows for adjustable width and height settings, ensuring flexibility in application. Additionally, the production line supports a working width from 400 to 800 mm.

Full production greasing and depositing line for bakery products

Spraying

In a fast-paced bakery setting, efficiently producing and packaging layered cakes can be challenging. Ensuring each layer is precisely applied and each end product is consistently sized is crucial for maintaining quality and meeting high demand.
<h2>Automated depositing and cutting for layered cakes</h2>
The production line from Bakon is designed to automate the process of building and packaging layered cakes. It begins with a base layer of cake, onto which syrup is sprayed, followed by the deposition of up to three layers of cream. A vibrating strewer then adds toppings like sprinkles, chocolate flakes, or nuts. Two inline ultrasonic cutting machines precisely cut the cakes into individual portions. After cutting, the pieces are automatically packed and ready for shipment. This system allows for interchangeable templates, making it versatile for various other products.

Full production line with depositing and ultrasonic cutting

<span style="font-weight: 400">At last, you reached the final stage of processing your product - welcome to the packing world! Packing preserves and protects a product from damage, spoilage, and contamination while it makes its way from the production line to the consumer or further production. Depending on which industry your products belong to, the type of primary packaging equipment can change drastically. You need to pay careful attention to products with </span><span style="font-weight: 400">chemicals or hazardous substances since they can be potentially dangerous to human health. </span>

Packing

In the bakery industry, ensuring that cake batter is accurately deposited into molds can be time-consuming and can lead to product waste if not properly managed. Efficient batter handling and precise depositing are key challenges faced by industrial bakeries.
<h2>Accurately deposit cake batter into molds</h2>
The Cake Batter Depositing Line from Bakon brings together several processes into one streamlined system designed to improve efficiency and reduce waste. The line begins with a Release Agent Sprayer that applies oil or release agent to the inner sides of the pans, preventing the product from sticking. Next, the BD9 Depositor, equipped with a manifold, precisely deposits the batter into the molds. The Industrial Transfer Pump, controlled by a level sensor, ensures continuous and efficient batter supply from the mixing bowl to the Depositor hopper. The system's touch screen controls allow users to adjust dosing volumes and speeds, while maintaining high accuracy. This setup is designed for industrial-scale operations, ensuring consistent results and minimal waste.

Cake batter depositing line

Producing high-quality solid and filled chocolates in small, medium, or high capacities demands flexibility and precision in the depositing process. Consistency in filling, the ability to handle various ingredients, and ease of maintenance are critical factors.
<h2>Precisely deposit chocolate with adaptive technology</h2>
The EP2 by Aasted is a versatile depositor designed for solid and filled chocolates. It utilizes one-shot technology to adapt seamlessly to any moulding line, offering both stationary, vertical, and horizontal movements for full production control. Available on a C-Frame for medium production or In-line for larger production, the EP2 handles countless ingredients and inclusions, including multi-color and chips. It is characterized by its ease of cleaning and maintenance, fast product changes with easily changeable parts, and high maneuverability. Ideal for high-quality chocolate production, the EP2’s flexibility and precise control set it apart in the industry.

Depositing system for solid and filled chocolates

<span style="font-weight: 400">The molding process is often included in bakery products. Utilizing molding equipment guarantees a uniform shape, weight, and size. The molding machine first gently flattens the dough mix by going through a sheeter, where a series of rollers press the thin piece of dough. The sheet is then cut into the specified shape and, depending on your final product, may be rolled by using a curling chain. After the molding, other ingredients may be added before the products are conveyed for baking or freezing.</span>

Moulding

Whether you're making muffins or cupcakes, you need just the right amount of batter and cream to allow it to bake and expand. However, if a depositing machine is not precise, the muffins will come out uneven and with different shapes. In addition, this will produce a waste of material.


<h2>Deposit your cake batter accurately through a volumetric piston depositor</h2>
The TT Italy Cake Batter and Cream Depositing Machine uses multiple steps for the preparation of baked goods. A denester separates the cups through an air blowing and suction system, then places them either into trays or on the conveyor.
A volumetric piston depositor will dispense the proper amount of batter in the baking cups or trays. The conveyor will ensure the proper spacing and placement of all items in the production process. All items then move through a baking section and then through a cooling section.
The effort continues with a volumetric piston injector that adds fillings, liquids, and other aerated items to the cakes. A depanning machine then moves the cakes to a separate conveyor, where a robot decorator will add toppings.

Cake batter and cream depositing machine

Decoration equipment adds the finishing touch to your industrially-prepared foods by depositing ingredients in a specified pattern on the surface of the products. Your items pass individually under a system of nozzles that lay the decorating formula precisely and uniformly. Popular in confectionery, decoration is used to differentiate products in the market.

Decorating

In the production of hollow wafers, ensuring consistent spreading of cream or other fillings is critical to maintain product quality and uniformity. Achieving this can be challenging with manual or less advanced spreading technologies, which can lead to irregular distribution and increased waste.
<h2>Achieve consistent filling in hollow wafers</h2>
The Hollow Wafer Spreading Machine WZH from Hebenstreit is designed for precise and efficient spreading of cream and other fillings into hollow wafer sheets. Utilizing a film or depositor spreading method, the machine ensures that fillings are evenly distributed across the concavities of the wafer sheets. It operates continuously, handling up to 40 wafer sheets per minute, with a spreading width of up to 730 mm. Additional features include a nut depositing device for fully automatic inclusion of whole hazelnuts or similar ingredients, and a doubling device that combines two cream-filled wafer sheets into a sandwich with precise alignment. This machine, ideal for industrial wafer production, minimizes waste and maximizes product consistency.

Hollow wafer spreading machine for consistent coating

To coat your consumer products with color or taste-enhancing substances, specialized technologies are available that ensure all the contents are individually and evenly covered. The process starts with loading your goods onto rotating drums, exposing the products to spray nozzles that treat them with your prescribed coating formula.

Coating

The process of forming allows you to shape your products homogeneously. Forming machines are fed the manufactured material in bulk and cut it down to specification, so the process takes place between formulation of the mass and the packaging of the final item.

A special class of this equipment – Form, Fill, and Seal Machines (FFS) – creates bags and pouches from flat material such as plastic sheets, fills them with your designated product, and seals them.

Forming

In complex food production environments, precisely depositing products like dry, fresh, or frozen foods into various packaging machines is crucial. Managing multiple filling positions efficiently can be challenging due to the need for accuracy and adaptability.
<h2>Accurate multi-position product filling</h2>
The Product Transfer Shuttle from Heat and Control is designed to deposit products precisely from a weigher to multiple filling positions on intermittent motion horizontal bagging or thermoforming packaging machines. It offers customizable shuttle hoppers engineered for specific pocket arrangements, allowing the installation of change parts for different pocket sizes and configurations. The system can be operated with a servo motor, stepper motor, or pneumatic drive to suit production needs or budget constraints, and it is versatile enough to be mounted directly on the floor, from an overhead structure, or as a portable unit on casters. Ideal for USDA and AMI sanitary requirements, this shuttle is optimal for dry, fresh, and frozen food products, as well as meat, poultry, and seafood.

Product transfer shuttle for filling applications

In industrial baking applications where consistent dough portioning is essential, traditional methods often struggle with maintaining high output and precise weight accuracy. Bakers need reliable systems that can handle various dough types while ensuring efficient and hygienic processing.
<h2>Divide and portion dough accurately and hygienically</h2>
The SE 442-1 cutting unit by Handtmann is designed for continuous dough dividing and portioning. Utilizing a servo-driven rotary cutter and a high-precision vane cell feed system, it ensures exact product depositing with uniform spacing and weight accuracy, achieving capacities of up to 10,000 pieces per hour. The system operates oil-free, thereby preventing imperfections like oil pockets in the dough. Its modular design allows for easy integration with upstream and downstream processes, and its wheels make it mobile for convenient cleaning. The hygienic design meets the latest guidelines, permitting full jet water cleaning to maintain excellent hygiene conditions.

Continuous dough dividing and portioning system

Dividing

Portioning

Industrial separation equipment encapsulates the separation process which is to separate components of a liquid mixture, for recovering dissolved solids from liquids. The choice of a suitable technology depends on the identification of the key physical or chemical property, such as size, mass, density, or boiling point, which sets the product of interest apart from the rest of the components. Separation technology is widely used in the pharmaceutical and chemical industries for the isolation of active ingredients and high-purity chemicals. As well as in waste management and recycling industries.

Separation

When producing food items like cream cheese, liver sausage, or steak tartare, precise portioning and dosing into containers are crucial. Traditional methods can lack the accuracy required, leading to inconsistent quality and increased waste.
<h2>Accurate dosing with multi-lane efficiency</h2>
The VDM depositing system by Handtmann ensures exact portioning and dosing of fluid to pasty products, even those with coarse inserts. It achieves gram-level accuracy and can handle product weights up to 2,500 grams. The system features a filling flow divider that doses products gently into jars, trays, or cans, maintaining an appealing product presentation. It can operate over multiple lanes (1-4 lanes) simultaneously, increasing efficiency and throughput. The system supports direct multi-lane dosing into tray sealers and thermo-forming packaging and is easily integrated with commercially available packaging machines. This makes it suitable for diverse applications, including meat, dairy, convenience meals, pet food, and confectionery products.

Automatic multi-lane dosing system for fluid to pasty products

Meeting the precise dosing requirements is a significant challenge in food and pet food production. Industries need a solution that ensures accurate filling and portioning across multiple lanes, thus maintaining consistency and quality in the final product.
<h2>Divide product flow with precision and flexibility</h2>
The FST 544, FST 545, and FST 546 filling flow dividers by Handtmann are designed to deliver gram-accurate dosing for pasty and semi-viscous products. These servo-driven dividers are suitable for continuous and multi-lane applications or for gently filling containers with exact weights. They can be flexibly integrated into existing systems, including the FS 510 forming system and the VDM depositing system. With adjustable outlet spacing, these dividers handle diverse lane configurations, calibre sizes, and piece sizes, making them versatile for various food and pet food production lines. Their high-quality, wear-resistant material ensures weight accuracy over a long period, while mobility is enhanced by a moveable frame and adaptable outlet positioning.

Filling flow divider for food and pet food applications

In food processing plants, especially those dealing with fresh sausages, manual handling and depositing of products like sausages into trays or thermo-forming machines can be labor-intensive and inefficient. Challenges include maintaining hygiene standards, minimizing product damage, and meeting high throughput demands efficiently.
<h2>Automate collating and depositing</h2>
The GS 300 and GS 301 collating systems by Handtmann are designed to automate the process of depositing ConPro sausages or fresh sausages in natural or collagen casings into trays or thermo-forming machines. These systems enhance operational efficiency by significantly reducing manual labor and maintaining high hygiene standards due to virtually unmanned production. The modular design allows customization to fit various process requirements, ensuring effective yet gentle handling of products. Capable of collating up to 600 portions per minute and depositing up to 80 portions per minute into trays, these systems cater to high-demand production environments. Suitable for fresh sausages in alginate, natural, or collagen casings, the systems offer scalable solutions for both single-lane and multi-lane applications.

Collating system for fresh sausage automation

Sorting is the process of arranging items systematically, using a specified criterion, to categorize and group similar items and identify non-conforming items for removal. The choice of a sorting machine depends on the type of item to sort, the sorting criteria, the number of categories that the items need to be sorted into, sorting speed, and accuracy. Sorting machines can be used in the food processing industry for sorting and categorizing fruits, vegetables, empty bottles, crates, and other items; other examples include sorting of tablets and capsules by weight for quality control in the pharmaceutical industry. As well as sorting waste in the recycling industry. Manual sorting is a laborious task however, with the use of specialized equipment, manufacturers are able to automate their sorting at high speeds.

Sorting

When producing gummies on an industrial scale, achieving high output while maintaining consistent quality can be challenging. Production efficiency, automation, and space constraints are critical factors to consider.
<h2>Produces up to 15,000 gummies per hour</h2>
The GT150 Automatic Gummy Production System by Gummy Technologies is designed to meet the needs of high-capacity gummy production facilities. Capable of depositing up to 15,000 gummies per hour, it offers versatile configurations in either single kitchen ‘batch’ or dual kitchen ‘semi-continuous’ formats. This compact system fits within a footprint of 26 ft. in length, 4.5 ft. in width, and 9 ft. in height, making it suitable for facilities with limited space. Power requirements are 220V/3PH/60HZ or 480V/3PH/60HZ. Its robust build, weighing approximately 2100 kg, ensures durability and reliable performance in industrial settings.

Small automatic gummy line

Manual

For small-scale candy production, achieving consistent quality and precision is critical. Manual depositing often results in inaccuracies, inefficiencies, and excessive waste, challenging operators aiming for high output and versatility in candy production.
<h2>Enhance production precision and efficiency</h2>
The AC10 Mini Candy Depositor by CandyPros is designed to streamline small-scale gummy production with exceptional precision. It achieves a remarkable production rate of up to 65 pieces per minute or 5000 pieces per hour. Operable by a single user, it is compatible with both gelatin and pectin gummies, as well as candy and chocolate. The depositor features a user-friendly touchscreen interface that allows programming for up to 65 different recipes, providing unprecedented customization. It also offers two temperature control settings to refine output, ensuring perfect results for various tray types. The volume dispense setting simplifies recipe setup, making it easier to achieve consistent results. With a maximum temperature of 130 degrees and a 200W servo motor, the AC10 is a robust solution for consistent and accurate candy deposition. The unit includes 10 nozzles, a 20L hopper size, and serves shot sizes ranging from 1 to 7 grams per shot. The entire setup is contained within a compact floor size of 31.1" x 31.1" x 25.6".

Mini candy depositor for gummy production

When setting up a small-scale gummy candy production line, managing production efficiency while ensuring high-quality standards is a primary concern. Challenges often include maintaining consistent piece weight and meeting hygienic production standards suitable for healthcare products.
<h2>Produces up to 18,000 gummies per hour</h2>
The DM-50 Gummy Depositing system by CandyPros is designed to streamline small-scale gummy production with a capacity of 16,000-18,000 pieces per hour. With its user-friendly LED touch panel and advanced PLC control system, this depositor supports operational ease, requiring just 2 operators for optimal function. The system's hygienic design aligns with healthcare product production standards, ensuring safe and quality outputs. Built to handle piece weights from 2g to 16g, the DM-50 offers versatility for different product lines. Key specifications include a 30L hopper size, dimensions of 1180 x 786 x 2019 mm, and a weight of 300kg. The power requirement is 220V 60HZ 3pH with a consumption of 5KW.

Small-scale gummy candy depositor

Pilot

In a confectionery production environment, ensuring consistent shape, size, and weight of gummy candies is crucial. Traditional methods often lead to variability and inefficiency, impacting product quality and operational efficiency.
<h2>Deliver uniform, high-quality gummies effortlessly</h2>
The SaintyCo DM-20 Gummy Depositor, available from CandyPros, is designed to address these issues by providing a reliable solution for gummy candy production. This system is capable of producing between 6,000 and 10,000 gummies per hour, ideal for both small-scale and larger-scale operations. The DM-20S excels in depositing high-quality gummies that maintain consistent size and shape, ensuring precise piece weight accuracy. The depositor supports both pectin and gelatin-based gummies, making it versatile for various recipes. The machine requires an electric power input of 220V 60HZ 3pH 5KW and features a 25L hopper size. Its compact dimensions of 1252 x 920 x 1937 mm allow for easy integration into existing production lines.

Gummy candy depositor for precision manufacturing

In a high-volume confectionery production environment, maintaining control over product consistency and variety can be challenging. Seamlessly switching between different dough types and fillings while ensuring precise shapes and weights is crucial for optimizing production efficiency.
<h2>Handles diverse dough types and fillings</h2>
The Meincke V60 from Bühler is a versatile wire cutter and depositor designed to handle various biscuit doughs and fillings. It can manage semi-liquid batters, soft deposited dough, stiff wire-cut dough, chocolate fillings, and low-fat extruded applications. The system features three different depositing heads, allowing for easy switching between depositing, extruding, and wire-cutting functions. Its user-friendly design ensures high hygienic standards through cleaning-in-place (CIP) functionality, removable nozzle plates, pump house, and tiltable hoppers. The Meincke V60 is built for accuracy, able to handle complex products with fine inclusions such as nuts, chocolate, and fruit pieces, making it suitable for producing a wide range of confectionery items with exact weights and shapes.

Biscuit wire cutter and depositor for confectionery production

The extruder was first developed to make lead pipes in the late 18th century. But the extrusion process technique quickly spread to other manufacturing sectors, including food, feed, and biomass products. An extruder machine presses a fluid or solid material through a die. Depending on your use case, extruders adopt single- or twin-screw systems to push the premixed feed material through a barrel. Thermal pressure applied in this step can chemically modify the mixture, so the screw system must be precisely calibrated to achieve the desired result. Finally, a knife head cuts the extruded material into your designed dimensions. Extrusion machinery produces items of a uniform size, shape, and consistency.

Extrusion

In high-volume waffle production, efficiency and flexibility are pivotal. Traditional baking processes can fall short, leading to higher energy consumption and significant downtime due to frequent maintenance. Streamlined production methods are necessary to meet the growing demand for various waffle types with minimal interruptions.
<h2>Streamline high-capacity waffle baking</h2>
The Franz Haas SOW Waffle Baking Oven from Bühler offers a high-capacity and flexible solution for producing a wide range of waffles. The oven features transversally arranged baking plates made from a cast iron alloy, ensuring optimal thermal performance and wear resistance. With a capacity of up to 121 baking plates, this oven increases production without requiring additional space. The baking plates and drums are easily replaceable thanks to a separate batter depositing cart, facilitating quick product changeovers and cleaning. An optimized chain tensioning system compensates for thermal expansion, enhancing reliability. Additionally, the oven's modular steel frame design supports hygienic operations with easy maintenance through side and rear service doors. This design minimizes energy consumption and reduces downtime, making it ideal for large-scale wafer production.

Automatic waffle baking oven

Baking

Industrial cleaning equipment is used to wash or disinfect machinery and the production/warehouse area. It may also be used to sterilize the product, equipment, tools, floor or work surfaces and to purify or clean the product by removing impurities. Choosing a suitable cleaning system depends on the type of product or equipment to be cleaned, the sensitivity of the product to heat, pressure, and chemicals, and the level of sterility desired.

Cleaning

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

In high-volume chocolate production, achieving consistency in shape, weight, and quality across various chocolate types poses a significant challenge. Efficiently managing these parameters while maintaining hygiene and flexibility is crucial for maximizing productivity and meeting industry standards.
<h2>Efficiently mould various chocolate types</h2>
The ChocoMaster Moulding Line from Bühler is specifically designed for continuous chocolate production. This system supports spot, ribbon, and one-shot depositing in continuously moving moulds. Its modular design allows customization of each process stage to fit specific production requirements. High-precision depositing ensures consistent filling, while optimal shaking guarantees uniform weight and quality. The line's servomotors drive a smooth mould motion, producing parallel chocolate pieces. Its flexibility accommodates various chocolate forms, including aerated chocolates and bars with inclusions. Constructed from noncorrosive materials, it maintains rigorous hygiene standards, ensuring uniform tempering and optimal demoulding quality. Suitable for a wide range of chocolate styles, this line exemplifies adaptability and precision in chocolate moulding.

Continuous moulding line for chocolates

Tempering equipment is most commonly used in manufacturing chocolate products as well as bakery products. However, tempering can also be found in the metals industry for processing alloys. The idea behind the tempering process is to heat two or more items to a certain temperature so that they can be blended together easier. Chocolatiers pass the chocolate through a heating cycle and then a cooling tunnel to give their final products a smooth and glossy finish. Tempering machines automate this process, evenly distributing the crystal structure in melted chocolate across the entire production line. Besides enhancing the look and texture of coatings, denser and consistent crystallization also has the benefit of slowing down fat migration in your chocolate-filled products. A vibrating table is an important component for tempering chocolate. First the chocolate mixture goes through a dispenser into the chocolate mould. After which the vibrating table is used to evenly distribute the mixture in the mould so that there are no air bubbles. Thus, creating a smooth and consistent final product.

Tempering

In high-volume dessert production, creating desserts with multiple layers and varied layouts requires a highly adaptable and efficient system. Numerous dessert types and applications, such as layered mousses or sponge cakes, need precision in spraying syrups, depositing components, and injecting fillings.
<h2>Automate complex dessert production processes</h2>
The Multifunctional Dessert Line by Bakon is designed to produce a wide range of desserts with different layers and layouts. The modular design allows for easy adjustments to meet specific production requirements. Key components include a spraying bridge with multiple spray guns for applying syrups or liquors onto bases like crumbs or sponge. Subsequent sections can be utilized for depositing or injecting various mixtures, while additional bridges handle spraying and depositing processes. This flexibility makes it suitable for various customization demands. The system ensures consistent production quality, minimizes downtime, and provides easy maintenance.

Multifunctional dessert line for layered dessert production

Injecting

In high-volume bakeries, ensuring consistency and efficiency in the production of round and square cakes is essential. Challenges include maintaining product uniformity, minimizing production downtime, and adhering to strict hygiene standards.
<h2>Efficient, modular production for round and square cakes</h2>
The Cakeline by Bakon is a versatile production line designed for high-volume cake manufacturing. This modular system is customizable to meet specific bakery needs. It can be equipped with various units, such as deposit, syrup spraying, pressing, pouring, glaze spraying, and strewing units, making it adaptable for producing both round and square cakes. The system ensures precise control over each step of the process, from depositing and spraying to pressing and decorating. Built with A-quality materials, it supports high-volume production and meets HACCP guidelines for hygiene. The system’s central operation and digital controls enhance efficiency, while its ease of cleaning minimizes downtime.

Production line for round and square cakes

Pressing

When working with heavy doughs or products with particulate matter like nuts or chocolate pieces, achieving consistent and precise depositing can be a significant challenge. Such production environments demand a robust and reliable system that can handle diverse dough types with ease.
<h2>Consistent and precise dough depositing</h2>
The 3-Roll Extruder by Bakon is designed for high-capacity bakery operations requiring a robust solution for heavy dough types. This system features one large roller and two small rollers to ensure firm, steady pressure in the extruding chamber, optimizing the depositing process. Users can program and save up to 100 product settings via the intuitive touchscreen interface, allowing for versatile applications and quick adjustments. The 3-Roll Extruder comes complete with a cutting device that can switch between wire and blade options, enhancing flexibility. Built on a heavy stainless steel C-frame with adjustable height, it also boasts easy mobility with two rigid and two swivel casters with brakes. Designed to meet HACCP standards, this extruder is easy to clean, with removable funnels and water-cleanable rollers, ensuring hygienic operations.

3-roll extruder for heavy dough products

Entry level

In small artisan bakeries and large-scale food production environments alike, the need for precise depositing of various consistencies from semi-liquids to heavier products can be a challenge. Efficient and quick depositing ensures consistent quality and optimal production speed.
<h2>Fast and accurate depositing</h2>
The Drop TT from Bakon is a table top depositor designed for fast and efficient depositing of semi-liquid and solid products. Its compact size makes it suitable for traditional bakeries, confectioneries, cake shops, and even catering companies, hotels, and restaurants. The Drop TT is user-friendly with a full color touchscreen that allows for easy programming and recipe input. It can handle a wide range of products such as éclairs, choux pastry, cupcakes, macarons, muffins, biscuits, cakes, and mousses. The depositor ensures high accuracy by controlling the turning angle of the gearwheel pump, and it can also release pressure to prevent dripping. Additionally, the foldable conveyor belt and stainless steel construction make it easy to clean and maintain. Up to 100 products can be programmed and selected on the touchscreen, and parameters such as depositing speed, volume, vacuum, production speed, and conveyor speed can be adjusted during production.

Table top depositor for semi-liquid and solid products

In large-scale pie manufacturing, achieving consistent quality for sweet and savory pies poses challenges. Controlling every step of the baking process from air circulation to depositing and decorating while maintaining high standards can be difficult. Efficient systems are required to meet these needs.
<h2>Automate and optimize pie production processes</h2>
The Sweet & Savory Pie System by AMF Bakery Systems offers a fully-integrated solution for scalable pie production. This system is designed to control each aspect of the baking process, ensuring consistently high-quality pie crusts through integrated Tromp Pie Line with Den Boer Tunnel Ovens and Vesta Spiral Conveying technology. The system provides process optimization and flexible design to handle a variety of pie filling and crust types. With advanced features like AMFConnect™ for real-time data and unit equipment information, this system enables better monitoring and decision-making. The components, including an open frame mixer, crumbling unit, target applicator, depositor, and spiral cooler, ensure a streamlined, hygienic, and efficient production line.

Pie production line for sweet and savory pies

Industrial cooling equipment varies according to the consistency and temperature conversion demands the material you are handling, but the process typically involves heat exchange treatment as your products are conveyed through a cooling chamber equipped with extraction fans or circulating water. Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries.

Cooling

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

In large-scale bakery operations, producing a high volume of consistent and high-quality cakes and muffins presents several challenges, particularly in terms of maintaining sanitation standards and process optimization. Efficient management over mixing, depositing, baking, and cooling processes is crucial to meeting production goals while ensuring product quality.
<h2>Controls every step of the baking process</h2>
The Muffin and Cake Production Line from AMF Bakery Systems integrates advanced technologies to streamline each stage of cake and muffin production. The system covers air circulation, depositing, baking, and cooling, ensuring gentle handling for various scrap-less cake and muffin products. Notable features include the capability to produce up to 100,000 cupcakes or muffins per hour, making it ideal for large-scale bakery operations. The Den Boer Multibake Tunnel Oven provides precise temperature control with its independent zone control, allowing consistent baking quality. The Tromp Muffin/Cake Depositor offers semi-automatic production with adjustable settings for different batter types. Additionally, AMFConnect™ provides real-time data access, improving operational decisions and efficiency.

Muffin and cake production line

Circulation

In many modern bakeries, efficiently and accurately depositing creams and batters into trays can be a challenging task. Consistency in deposits is crucial to ensure uniform product quality and to maintain production speeds, especially in operations that require high-volume output.
<h2>Achieve consistent deposits with ease</h2>
The Auto Bakery Tray Depositor by Accutek Packaging utilizes a timed flow volumetric filling principle, making it ideal for automatically depositing creams and batters at speeds of up to 100 doses per minute. This system features six stainless steel filling heads with individual flow controls, ensuring precise and consistent filling. The tool-less sanitary stainless steel manifold and easy-to-clean pinch valves contribute to its ease of maintenance and hygienic operation. It includes a positive displacement pump and an adjustable manifold to accommodate multiple tray sizes. The micro processor-controlled interface with job memory simplifies operation, making it suitable for medium speed depositing operations. Additionally, options like additional filling heads, heated packages for molten products, and mobile pump carts increase its versatility.

Auto bakery tray depositor for creams and batters

When aiming to automate and streamline dough depositing in a high-capacity bakery, ensuring uniform and precise tray filling is essential to maintain product quality and reduce manual labor.
<h2>Automated and precise dough depositing</h2>
The Servo Bakery Tray Depositor by Accutek is designed to enhance the efficiency of dough tray filling in bakeries. Utilizing advanced servo technology, this depositor ensures precise and consistent dough placement on baking trays. It features six stainless steel filling heads, each with individual flow controls, ensuring uniform deposition. The easy-to-operate microprocessor controller with job memory, along with easy-to-clean pinch valves and quick exchange sanitary manifold, simplifies both operation and maintenance. With its stainless steel nozzles and food-grade tubing, the machine prioritizes hygiene and durability, making it an ideal solution for bakeries of varied sizes. Additional options such as extra filling heads, a stainless steel washdown table, and heated packages for molten product filling further extend its versatility.

Servo bakery tray depositor

In the protein and energy bar production process, ensuring precise extrusion and depositing while maintaining ingredient integrity is critical. This helps to prevent inconsistencies and wastage and achieves high-quality results. Producers often face challenges with maintaining hygiene standards and achieving efficient production changeovers.
<h2>Achieve precision and versatility in extrusion</h2>
The Alice™ II by Aasted is a robust extruder and depositor designed for protein bar manufacturers seeking precision and flexibility. This advanced system features a pressure-controlled feeding mechanism, ensuring that raw materials are handled delicately to maintain their structure during the extrusion and depositing process. Its modular design enables rapid tool changes and includes features such as pivoting nozzles and wire cutters, allowing seamless adjustment for various products. The stainless steel construction ensures easy washdown and hygiene compliance, while the ability to clean the extruder head during operation minimizes downtime. Additionally, the Alice™ II is engineered for swift production changeovers, enhancing efficiency and reducing interruptions. With its comprehensive toolset, the Alice™ II provides the capability to produce diverse protein bars with various shapes and ingredient combinations.

Extruder and depositor for protein bar manufacturing

When producing consistent and high-quality chocolate products such as chips, chunks, or chards, precision and minimal operational supervision are crucial. Traditional molds can add complexity and inefficiencies to the production process.
<h2>Automate chocolate depositing and cooling</h2>
The Aasted Belt Line is a fully automatic system designed to deposit chocolate directly onto a cooling, plastic, or steel belt. This line supports 24/7 continuous production and can be tailored to meet specific production needs. Each line is tested prior to shipping to minimize installation time. Capable of producing 250 to 6,600 kg of chocolate per hour, it excels in creating consistent products such as chocolate chips, chunks, and chards. The line's hygienic design supports easy cleaning and maintenance, ensuring high operational efficiency. Offered by Aasted, a leading manufacturer with extensive experience in the chocolate industry, the Belt Line is designed to integrate seamlessly into existing production processes while maintaining high product quality.

Chocolate production belt line

Managing diverse product development in the bakery industry demands a solution that accommodates various production techniques such as depositing, extruding, and enrobing. The need for a flexible and efficient system to handle multiple types of dough and complex baking processes is ever-present.
<h2>Deposit, bake, and cool with precision.</h2>
The Aasted Bakery Line addresses the complexities of modern baking requirements. This system consists of three main sections: the feed section with a high-precision Alice™ extruder, the oven section with options of DGF, Convection, or Hybrid ovens from the Conny™ series, and the discharge section featuring a versatile cooling system. The feed section allows for single, double, and triple mass depositing, making it perfect for intricate product development. The oven section's customization options ensure optimized baking conditions for different products, while the discharge section offers efficient cooling tailored to various baked goods. Designed for adaptability, this line also supports additional modules like depositors and enrobers, enabling full or partial enrobing of baked products. Aasted ensures high-quality, consistent results, significant flexibility, and operational efficiency across a wide range of bakery applications.

Versatile bakery production line

Enrobing your food products means coating them with additional ingredients such as chocolate, syrup, or sugar. By automating this process you produced homogeneous results and reduce wastage. Items are fed to the enrobing machine to be fully or partially covered. Following this, a blower and an agitator combine to shake any excess coating off the individual products.

Enrobing

In research and development settings, producing consistent small-scale chocolate chips with precision is critical. Challenges such as mass control and deposition accuracy can affect product quality, requiring specialized equipment to meet these needs.
<h2>Accurately deposits chocolate chips for r&d purposes.</h2>
The chip depositor from Aasted is a versatile and mobile solution designed for small-scale production or research and development tasks. Built on a C-frame with wheels, it can be easily positioned and integrated into existing production lines. Each piston in the depositor features a vacuum chamber to ensure precise filling and depositing, even with more challenging masses. The unit operates at up to 10 strokes per minute, providing high-quality and consistent chocolate chips. Easy to clean and maintain, it offers dynamic support to your R&D efforts or small-scale production needs.

Lab-scale chocolate chip depositor

Bakeries aiming for small-scale production often face challenges in efficiently handling various types of mass and achieving precise product consistency. Creative flexibility and easy operation are crucial for experimenting with different formulations and inclusions.
<h2>Versatile depositing and extruding capabilities for small bakeries</h2>
The Alice™ C-Frame by Aasted is designed to meet the needs of small-scale bakery production with its combined depositor and extruder functionalities. This unit can handle up to three different masses simultaneously, allowing for a wide range of product variations. It can be used as a standalone unit with an integrated conveyor for continuous production. The Alice™ C-Frame is easy to operate, offering a simple plug-and-play setup that minimizes downtime and maximizes production efficiency. Featuring patented FlexBooster™ and CamRotor™ technologies, it maintains precise control over mass handling, ensuring accurate and consistent outputs. Additionally, the system supports various QuickShift™ tools, enabling a multitude of processing options such as one-shot, two-color mass extrusion, wire cutting, and sequence depositing. This makes it suitable for a variety of bakery and confectionery applications.

Small-scale depositor and extruder for bakery production

In small to medium confectionery production, precision and flexibility in depositing various masses are critical for maintaining product quality and consistency. Traditional manual methods often lead to variability and increased waste, challenging production efficiency and product uniformity.
<h2>Achieve precision and flexibility in depositing</h2>
The Sophus Flexible by Aasted is a depositor designed for high precision depositing in confectionery production. Equipped with a high-quality servo system, it ensures consistent and accurate depositing, whether it's for small or large batches. The Sophus Flexible offers various versions catering to different production needs, including stationery, vertical, and horizontal movements, allowing for complete control over the depositing process. This depositor is ideal for working with both high and low viscosity masses and can handle spot or long deposits. The system is designed for easy cleaning and maintenance, making it a practical choice for continuous production. Aasted, known for its high-quality engineering since 1917, ensures that the Sophus Flexible enhances product quality while minimizing production time.

High precision depositor for confectionery production

When producing solid or filled chocolates at medium to large scales, achieving precision and speed is critical. Ensuring high quality while maintaining low energy consumption and easy maintenance can often be a challenge.
<h2>Ensure precise and efficient chocolate depositing</h2>
The SE 14, developed by Aasted, is an advanced depositor designed for solid and filled chocolates. It features multiple versions to accommodate various production setups, including in-line mounting and C-frame configurations. This system stands out due to its flexibility, as the C-frame model allows for easy repositioning on moulding lines. Engineered with a focus on low energy consumption, the SE 14 ensures accuracy and high-quality end products while being easy to clean and maintain. This depositor can handle high speed operations without compromising the quality of the chocolates produced. Detachable hoppers and depositing parts further enhance its versatility in different production environments.

Depositor for solid and filled chocolates

In the production of confectionery like caramels and toffees or bakery products with high-viscosity fillings, achieving consistent and precise depositing is crucial. The challenge often lies in managing the high viscosity of the mass while ensuring accuracy and speed in the depositing process.
<h2>Deposit high-viscosity masses accurately</h2>
The ETX Depositor by Aasted is designed specifically to handle high-viscosity masses such as caramel, jam, and toffee. This center depositor also excels in depositing chocolate chips with high speed and precision. The integrated mold shaker ensures the elimination of trapped air, resulting in superior product quality. Engineered for ease of cleaning and maintenance, the ETX Depositor is highly maneuverable and can be adjusted to meet specific production requirements. Its dual functionality as a center filling depositor and chip depositor makes it versatile for various confectionery and bakery applications.

High-viscosity mass depositor

In the confectionery and bakery industries, achieving uniform aeration in masses and precise depositing of fat fillings is crucial. This process often faces challenges such as maintaining consistent texture and preventing contamination, requiring specialized equipment for optimal results.
<h2>Achieve precise aeration and depositing</h2>
The ESA depositor from Aasted is an advanced solution designed for the deposition of aerated masses and fat fillings. The depositor's closed construction of the hopper and depositor head ensures contamination-free production. It features highly accurate and gentle movements, which create the finest aerated mass with consistent texture. The ESA is adaptable to any production line and includes optional features like built-in lifting of moulds or oscillating hopper movement during depositing. This technology is suited for medium to large scale production and is designed for easy cleaning and maintenance, ensuring minimal downtime and high productivity.

Depositor for aerated masses and fat fillings

Aerators are devices used for mixing air (oxygen transfer) with a liquid such as water or oil to form a homogeneous product. Selecting an industrial aeration system involves choosing a suitable mixing head and considering the desired input and output flows, temperature, level of aeration, properties of the liquid phase, and the degree of automation and pressure control. Aerators are used in the food industry for the production of fat-based center masses and crèmes and in the chemical industry for wastewater treatment. When it comes to water treatment, surface aerators are most commonly used.

Aeration

In small-scale confectionery production or R&D environments, achieving precise and consistent depositing of chocolate chips can be challenging. Traditional methods often fall short in managing difficult masses and ensuring accuracy.
<h2>Ensures precision and consistency in chocolate chip production</h2>
The small scale chip depositor from Aasted offers a reliable and efficient solution for depositing chocolate chips. Designed on a C-frame with wheels, it is easy to move and integrate into existing production lines. Each piston is equipped with a vacuum chamber to assist in the filling of mass, ensuring accurate deposits even for more challenging masses. This depositor operates at a speed of up to 10 strokes per minute, making it suitable for small-scale production or R&D purposes. Additionally, its design facilitates easy cleaning and maintenance, which reduces downtime and promotes dynamic production. Aasted’s storied history of high quality engineering since 1917 ensures that this depositor provides flexibility, precision, and high quality in its operation.

Small scale chip depositor for confectionery production

In the production of confectionery items like meringue masses, sponge dough, and chocolates, achieving precise and uniform shapes can be challenging. These challenges often stem from inconsistent deposit patterns and the need for quick changeovers during production processes.
<h2>Ensures reliable and precise depositing</h2>
The Bertha™ rotating stencil depositor from Aasted is designed to handle a variety of masses, including meringue, sponge dough, and chocolate. Mounted on a height-adjustable, stainless steel C-frame with wheels, it ensures easy servicing and cleaning. The precision of the stencil drum results in reliable and uniform product formation. An internal scraper provides a clear-cut deposit onto the conveyor belt, maintaining product consistency. Control is facilitated by an integrated PLC and HMI system, which also offers remote access. The Bertha™'s automation raises the scraper upon machine stoppage, enabling an efficient changeover of the stencil drum.

Rotating stencil depositor for confectionery products

Handling

Producing high-quality confectionery products requires precise control over ingredient handling and accurate depositing. Manufacturers face challenges such as maintaining ingredient structure, achieving quick changeovers, and ensuring minimal downtime.
<h2>Ensure precision depositing and flexible extrusion</h2>
The Alice™ II from Aasted is a versatile depositor and extruder designed for the confectionery industry. Its pressure-controlled feeding system ensures gentle handling of raw materials, maintaining their structure while achieving precise deposits with minor deviations. The modular design allows for quick tool changes, including pivoting nozzles and wire cutters, which automatically connect for a swift transition between different product requirements. Additionally, the off-line function facilitates easy cleaning, significantly reducing downtime as production can continue with alternative machines during cleaning. The Alice™ II's new pump system efficiently handles high-inclusion masses, and its user-friendly interface developed specifically for the bakery and confectionery industries simplifies operation.

Depositor and extruder for confectionery production

Industrial feeding systems allows you to control the flow of solid bulk materials throughout the manufacturing line. After loading your material onto the vibrating hopper, a screw at the base drives it out in uniform doses to the next stage of processing. New feeding technologies are designed to deal with challenges of powders clumping together in the hopper (bridging and ratholing) that interrupt the outflow. Common feeder systems include centrifugal feeders, vibratory feeders as well as elevator, linear and pneumatic feeders.

Feeding

Manufacturing nutraceutical products such as vitamin, CBD ,or other supplements in gummies necessitates a hygienic production approach to prevent potential cross-contamination. Using starch depositing heightens the probability of starch particles compromising the product surroundings.


<h2>Deposits and moulds nutraceutical gummies hygienically on heated contact surfaces</h2>
The OTC 400S NS Moulding, from Tanis, is a starchless depositing and moulding system specifically designed for handling nutraceutical and CBD gummies. The system features heated contact surfaces where the product mass passes to prevent the risk of pre-gelling. The machine is equipped with a closed-jacketed pump housing that keeps the dosing accurate. Moulds used in the system are made of top-quality hygienic and rigid polycarbonate material, but can also deposit in silicon moulds. Controls for piston parameters such as piston speed, suck back, and stroke length can be adjusted through an intuitive HMI interface.

Entry-level starchless depositor for nutraceutical gummies

The original technique for making gums and jellies exploited the non-stick properties of starch to form candies. However, the use of starch presents many hygiene and cross-contamination risks, as well as efficiency, quality and financial compromises.


<h2>Make quality products free from starch</h2>
The low output ServoForm Mini system for gummies and jellies from Baker Perkins is designed for 100% starch-free production for a variety of products. Based on Baker Perkins’ high-output ServoForm confectionery depositing technology, the ServoForm Mini deposits high quality products with a consistent size and shape, and high piece weight accuracy.

The small footprint, low energy costs and elimination of starch significantly reduce production costs compared with traditional starch moulding processes. Low scrap rate, quick product changeovers and continuous processing mean a rapid payback is assured.

Full servo control and detailed recipe management allows for complex mixes with up to 4 components and unlimited shape designs. The ServoForm is optimized for full 3D gummies as well as striped, layered, and center-fill options.

Low Output Production Line for Gummies and Jellies

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

The traditional method for gummy and jelly production uses starch to keep the ingredients from sticking to the mold trays. But, as an organic byproduct, starch raises concerns about microbial contamination. Moreover, starch leads to coarser edges of individual sweets, lowering the quality of the end products. The use of starch presents many hygiene and cross-contamination risks, as well as efficiency, quality and financial compromises.

<h2>Make high-definition gummies that are free from starch</h2>
The ServoForm Flexi system for gummies and jellies from Baker Perkins is designed for starch-free production. Starch-free depositing is both more hygienic and economic than traditional starch mogul production for the lower throughputs that are typically required for functional, nutraceutical and healthcare markets.

The ServoForm Flexi system offers the capability to produce gummies and jellies with longer setting times. 3D, solid, striped, centre-filled and layered products with gelatin, pectin or specialized gelling agents are deposited at final solids so no drying is required, only setting/conditioning.

A unique single-piece plastic mould allows for rapid product changeovers. The strong, rigid construction provides resistance to twisting to maintain depositing accuracy and stack stability, and is designed to survive both manual and automatic handling for multiple cycles. They are temperature resistant to allow hot product and automatic washing.

Flexible Output Line For Gummies and Jellies

Mainstream technology for the preparation of gummies and jellies relies on a coating of starch on mold trays to avoid the stickiness of the sugary mix. But starch creates risks of microbial contamination. In addition, the entire operation of layering and removing starch from depositing stations slows down the gummy manufacturing process. The use of starch presents many hygiene and cross-contamination risks, as well as efficiency, quality and financial compromises.


<h2>Remove starch from the depositing stage to make higher quality confectionery</h2>
The ServoForm system for gummies and jellies from Baker Perkins is designed for high output starch-free production. The depositor technology produces high quality, high-definition gummies and jellies and eliminates the formation of crusts typically caused by starch.

Instead of traditional starch trays, cooked syrups and fruit pastes are deposited into solid molds made from metal, polymer, or rubber for maximum hygiene. These molds, combined with continuous, accurate depositing at final moisture, create high quality confectionery pieces that are perfectly shaped, with a beautifully smooth surface finish.

Devised for rapid production and quick product changeovers, the depositor technology can produce an almost unlimited variety of solid, striped and layered confectionery with multiple flavours and components. Fillings and inclusions can be incorporated easily.

Consistent product size, shape and weight contribute to improved wrapping efficiency, and enhanced hygiene features reduce cleaning and maintenance costs throughout the line.

High Output Industrial Production Line for Gummies and Jellies

Manufacturers of tiger bread and other similar consumables often find that achieving perfect results is more complicated than it looks. The use of specially designed modern solution guarantees accuracy and consistency when depositing foodstuff.


<h2>Accurately depositing tiger wash at high speed</h2>
The Mobile Depositor Small (MDS) by Foodjet is a mobile C-frame designed to operate with up to 4 FJ29 depositor heads for larger production capacities. With the help of a range of supply piping, a Volumetric Servopump, and individually controlled nozzle-jets, no foodstuff goes to waste and the final product has top quality. The fully customizable nozzles ranging in size between 1.5 -3mm allow the operator to easily deposit the right amount of product onto the tiger bread for an even and complete finish with accuracy better than 1mm.

All areas on the unit that food can reach are made of stainless steel 316 which makes the machine easy to clean and last for a long time. Additionally, the liquid foodstuff circuit is CIP-able, meaning the foodstuff automatically flows on demand with nominal flow rates between 0-250L per hour. The VPS option in the Volumetric Servopump allows the operator to control the amount of liquid foodstuff that is pumped out of the heads.