Bank on Precision: Innovative Depositing Solutions
Depositing machines, designed to precisely portion and deposit a variety of doughs, batters, and fillings, are an essential tool for both small-scale artisan bakers as well as large industrial producers. Equipment manufacturers that produce depositors for the baking industry all agree that the most important feature for this type of hardware is precision.
Accurate depositing means efficient production and low losses, and delivering in this respect is the best selling point for any such machine.
Recent advancements in depositing technology exemplify the trend towards increased automation, precision, and versatility, catering to the diverse needs of the baking industry.
European Baker & Biscuit looked at equipment manufacturers Handtmann, Unifiller and GEA to get a better understanding of the features and particularities of modern depositing equipment and what bakeries should be looking for when purchasing such a machine.
Handtmann, a leading player in the field, recently introduced their new DS 554 and DS 560 P depositing systems. These machines cater to a broad spectrum of applications, from start-up and artisan operations to fully automated industrial production lines. The DS 560 P model, in particular, stands out with its multi-lane design, capable of high line output. This model excels in handling a wide range of products, from fluid and low-viscosity substances to chunky and pasty fillings. The integration of servo-controlled lifting and lowering mechanisms, coupled with servo-driven flow technology, ensures drip-free and weight-accurate dosing. “One of the key features of the DS 560 P is its innovative valve technology, which includes options for different outlet diameters and cutting functions. This versatility allows bakers to switch between various products and portion sizes effortlessly, saving time and costs while expanding their product range,” the company explains.
The DS 554 model is tailored for single-lane operations and shines in dosing chunky, fibrous, and inhomogeneous filling products with precise portioning accuracy. Both systems emphasize ease of use, thanks to their intuitive control panels and seamless interface capabilities. The intrinsic safety features of these machines, combined with their advanced valve technology, make them a reliable choice for modern bakeries looking to enhance efficiency and product quality.
Unifiller has also made significant strides in the depositing arena with the launch of their Pro4000i depositor. This heavy-duty machine is designed for high-precision portioning and is capable of handling a wide range of product viscosities, from liquid to viscous substances, including those with particulates. “The Pro4000i can deposit portions ranging from 445 mL to 4440 mL, making it ideal for commercial kitchens, institutional catering, and large-scale food manufacturing facilities. Its ability to perform up to 60 cycles per minute drastically reduces production time while maintaining consistent quality,” Unifiller points out.
Unifiller’s Pro4000i also prioritizes food safety and ease of maintenance. The machine’s design facilitates quick cleaning and maintenance, ensuring minimal downtime and maximizing production efficiency. Available in both low-level and high-level models, the Pro4000i can be seamlessly integrated into various production lines, including form, fill, and seal operations, or large tub/bag portioning processes. This versatility, combined with its robust performance, positions the Pro4000i as a significant asset for food producers aiming to increase efficiency and reduce waste.
GEA, another leader in bakery depositing solutions, has introduced the GEA Bake Depositor MO. This volumetric cylinder depositor is specifically designed for depositing muffin, cake, and cupcake mixes with high accuracy. A standout feature of the GEA Bake Depositor MO is its innovative design, which allows for easy maintenance and cleaning without the need to remove the entire machine head. This design minimizes downtime and ensures a hygienic production environment.
Read the rest of the article in the July-August edition of European Baker & Biscuit.