Beldos - Belmixing-bowl-lift 600 Depositor

• Depositing cake batter and muffin mixes into trays and moulds.
• Filling tarts, pies, and pastries with jams, jellies, and fruit fillings.
• Portioning creams, mousses, and yoghurts into dessert cups.
• Dispensing soups and sauces into containers or onto food products.
• Accurately dosing a variety of sweet and savoury pourable products in bakeries and food production lines.

Typical throughput

Units of this class commonly achieve up to 100 deposits per minute, depending on product viscosity and deposit volume.

Deposit volume range

For this class of equipment, deposit volumes typically range from 10ml to 600ml, adjustable via product cylinder sizes.

Product temperature range

Depositors of this type are generally suitable for products from -8°C to +120°C.

Particle handling

This type of depositor typically handles particles up to a maximum diameter of 2.5cm.

Power supply

Pneumatically operated depositors commonly require a compressed air supply; electrical requirements are typically minimal for control systems.

Construction material

Food processing depositors are typically constructed from stainless steel for hygiene and durability.

Mobility

Many units in this category are mounted on mobile frames with height adjustment for operational flexibility.

Cleaning and maintenance

Units are typically designed for tool-free assembly and quick, easy cleaning to facilitate product changeovers.

• What types of products can this depositor handle?

  This depositor is suitable for pourable products, both sweet and savoury, including batters, jams, creams, mousses, yoghurts, soups, and sauces. It handles products within a specified temperature range and with particles up to a certain size.

• Is this unit easy to clean and maintain?

• Can the deposit volume be adjusted?

• What are the operational modes for this depositor?

• Does this depositor come with different nozzles?

• Is the height of the depositor adjustable?

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