Apple MD65 Depositor

• Depositing batters and creams for bakery products such as muffins, cupcakes, and tarts.
• Filling pies, quiches, and other pastry shells with various fillings.
• Portioning sauces, purees, and viscous liquids into containers or onto production lines.
• Depositing fruit fillings, jams, and jellies into confectionery items.
• Applying precise amounts of product in ready meal production.

Typical capacity

For this class of equipment, throughput can range from several hundred to a few thousand deposits per hour, depending on product viscosity and deposit volume.

Power supply

Commonly, depositors of this type operate on a standard single-phase or three-phase electrical supply, typically 230V or 400V, with pneumatic requirements for operation.

Deposit volume range

Units of this type typically offer a wide range of adjustable deposit volumes, often from a few millilitres up to several litres per cycle.

Product viscosity suitability

Generally designed to handle a broad spectrum of viscosities, from thin liquids to thick pastes and chunky fillings.

Construction materials

Typically constructed from food-grade stainless steel for contact parts, ensuring hygiene and durability.

Footprint

Benchtop or stand-mounted depositors like the MD65 commonly have a compact footprint, suitable for integration into existing production lines or smaller spaces.

• What maintenance is typically required for a used depositor?

  Routine cleaning of product contact parts, inspection of seals and O-rings, and checking pneumatic connections are generally required. Mechanical components should be lubricated as per the manufacturer's guidelines.

• Can this depositor handle products with particulates?

• Is specialist training needed to operate this equipment?

• What are the common wear parts on a depositor?

• Can the deposit volume be easily adjusted?

• What safety features are commonly found on these units?

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.

General overview for this equipment type