bake - January 2016 - 16

equipment

Time-Saving Depositors
New innovations from the bakery equipment world are helping

muffin batter, mousse, cake batter ﬁllings and more. It features

retailers boost proﬁtability and save valuable time in the produc-

a precise height adjustable mobile frame can be adjusted to

tion process of a wide variety of items.

individuals or conveyor systems; and a XL PC nozzle. The Pro
2000i allows for larger portion sizes and more power.

The Macaron-Bar, devoted completely to selling the trendy French
pastry it is named after, is nestled in the heart of Cincinnati's cos-

Unﬁller's Pro 2000i Bakery Depositor features the following

mopolitan Over-the-Rhine neighborhood. This modern idea for a

beneﬁts:

bakery is the brain child of couple Patrick Moloughney and Nathan
Sivitz. Today, thanks to using the BabyDrop Depositor from Empire

* Deposit up to 110 deposits/minute based on deposit size

Bakery Equipment, Macaron-Bar has been able to increase production from 1,000 macarons to nearly 6,000 macarons per day.

* Large deposit range from 2 to 93 ounces (60 to 2750 milliliters)

"The BabyDrop Depositor pretty much came assembled, just plug

* Designed with the least number of parts to clean

and play," Moloughney says. "Empire assisted with the training on
how to operate and clean the machine, and we were ready to start

* Can be quickly and easily disassembled for cleaning and

working with it in just one day."

product change-over

From Empire Bakery Equipment, the BabyDrop family of cookie

Reiser and Vemag have designed a variety of batter depositing

depositors has been designed to be one of the most compact,

systems for all types of applications and production require-

versatile dropping machines available today. With intuitive, easy-

ments. At the heart of the system lies the Vemag Depositor.

to-use touch screen control panels and a 200 recipe memory

The Vemag features a powerful, positive displacement double-

capacity BabyDrop Depositors are capable of producing up to 120

screw pump that provides the highest levels of portioning ac-

trays of consistent, high quality cookies per hour. With a large va-

curacy. The double-screw transports product extremely gently

riety of conﬁgurations available BabyDrop Cookie Depositors are

and without smearing or crushing large, delicate particulates. It

extremely ﬂexible, making them ideal for a wide range of pastries

is available in various models and hopper capacities.

and cookies, including the wildly popular French macarons.
Bakon USA features the Gearwheel Depositor, a toothed wheel
Other bakery manufacturers feature depositors with a wide range

depositor used for accurate depositing. For the depositing of

of beneﬁts.

heavier creams or harder doughs like shortbread, additional infeed rollers will be supplied. Typical applications are the deposit-

The Hinds-Bock industrial metal pan depositing line is among

ing of shortbread, circles, stars, muffins, almond pastry, maca-

the most versatile with the highest throughputs in the industry.

roons, brownies, Danish cookies, or butter cookies. Easy-to-clean,

Automation modules can include pan oiler, paper cup de-nester,

Bakon's Gearwheel Depositor features a programmable touch-

industrial batter depositor, diving positive shut off spouts, moist

screen to control up to 25 different products. Adjusting the speed

streusel depositor, dry ingredient depositor and more.

and amount of dosage can be made during production.

Designed to work over conveyors, the PRO Series food ﬁlling

Perfect for making popular macarons, Bakon also offers the Drop

machine from Uniﬁller offers the greatest amount of ﬂexibility

TT tabletop depositor for the production of French macarons,

and simplicity for an industrial food service production deposi-

éclairs or choux. The machine is very consistent, fast and extreme-

tor. Capable of large volume deposits of cheesecake batter,

ly economical. It will save bakers and pastry chefs time and labor.

16 < JAN 2016 | bakemag.com

http://www.bakemag.com

bake - January 2016

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