Unifiller - Twin Head Depositor

• Depositing batters, creams, and fruit fillings into bakery products.
• Filling pies, tarts, and pastries with consistent portions.
• Dispensing sauces, purees, and viscous products into containers.
• Portioning ready meals and desserts in food manufacturing.
• Applying decorative toppings and glazes to confectionery.

Typical capacity

Throughput for twin-head depositors of this class can range from 20 to 60 deposits per minute, depending on product viscosity and portion size.

Power supply

Units of this type commonly operate on a standard single-phase (230V, 50Hz) or three-phase (400V, 50Hz) electrical supply, often with pneumatic requirements.

Portion size range

Typically adjustable, allowing for portions from a few grams up to several hundred grams per head, depending on the piston or auger size.

Materials of construction

Contact parts are commonly made from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Footprint

For this class of equipment, a twin-head depositor typically requires a floor space of approximately 800mm to 1200mm in width and 600mm to 1000mm in depth.

Deposit mechanism

This unit is described with augers, indicating suitability for thicker, more viscous, or particulate-laden products. Piston-driven systems are also common.

• What types of products are suitable for an auger-based depositor?

  Auger-based depositors are particularly effective for thick, dense, or particulate-laden products such as pie fillings, mashed potatoes, cookie dough, and certain dry fillings, as they provide positive displacement and minimise product damage.

• Can this depositor handle hot products?

• Is this unit suitable for integration into an existing production line?

• What are the typical cleaning and maintenance requirements?

• What is the benefit of a twin-head depositor over a single-head unit?

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