18 de agosto de 2025 16:06:46 ART
A Depositor Machine is an automated piece of equipment used in the food, bakery, confectionery, cosmetics, and pharmaceutical industries to dispense a precise amount of product into molds, trays, or containers. It’s designed to save time, ensure consistency, and improve hygiene compared to manual portioning.
Here’s a breakdown of how it works:
1. Product Feeding
- The machine is filled with the product (e.g., cake batter, chocolate, jam, cream, sauces, gels, lotions, or pastes).
- Feeding can be done manually (pouring into the hopper) or via a pump system connected to larger production lines.
2. Hopper & Agitator
- The hopper holds the bulk product.
- Some machines have an agitator (mixer) inside to keep the product uniform and prevent settling, clumping, or separation.
3. Portion Control System
- A piston, gear pump, or diaphragm pump mechanism measures exact amounts of product.
- Piston depositor: Uses a cylinder and piston to draw in and push out fixed amounts.
- Pump depositor: Uses rotating pumps to control flow and volume.
- The portion size can be adjusted digitally or mechanically.
4. Nozzle Dispensing
- The product is pushed out through a nozzle onto a conveyor, tray, mold, or directly into packaging.
- Special nozzles control flow, cut-off (to avoid dripping), and shapes (for decoration, layering, or filling).
5. Automation & Controls
- Modern depositors use PLC (Programmable Logic Controller) or touchscreen interfaces.
- Operators can set:
- Deposit weight/volume
- Deposit speed
- Timing (for synchronization with conveyor belts)
- Number of cycles
6. Conveyor / Molding Integration
- In large-scale production, the depositor is integrated with conveyors, molds, or packaging lines for continuous operation.
7. Cleaning & Hygiene
- Machines are designed with easy-to-clean, food-grade stainless steel parts.
- Many have quick-release components for sanitation.
Example Applications:
- Depositing muffin or cupcake batter into trays.
- Layering cream in cakes.
- Filling chocolates with caramel centers.
- Depositing sauces, jams, or spreads into jars.
- Filling cosmetic jars with creams or gels.
- Dosing pharmaceuticals like gels or pastes.
