bake - January 2017 - 16

equipment innovations

A Depositor for
Every Need
Unifiller recently announced the launch of the servo driven RP
(Rotary Piston) Depositor. Capable of higher maximum production rates than traditional multi-piston depositors, the machine
provides an efficient solution for portion depositing and spreading layers of soft, self levelling batters, creams and fillings.
 
According to Andy Sigrist, senior product manager, "The machine can be configured with tooling for up to 18 ports or 12

A NEW APPROACH TO DEPOSITING

ports, and has a submerged rotary piston that eliminates the

Need a new piece of equipment for your batters and fill-

possibility of air pockets occurring in deposit portions."

ings? For large jobs, Bakon USA recently introduced a
new approach to depositing with the Bakon Mavericks, an

While offering higher speed accurate depositing in to single

industrial depositor that allows unique flexibility. Built

cavities, round pans or sheet pans, the machine's gentle por-

on Bakon's experience in depositing, the machine allows

tioning is suitable for delicate ingredients, and highly versatile.

bakeries to deposit a large variety of products (batters,

The machine can be configured with tooling for up to 18 ports

fillings, icings, caramels and cookie doughs) with and

(26-inch machine) or 12 ports (18-inch machine), and has a

without particulates, as well as gluten-free items. The

submerged rotary piston that eliminates the possibility of air

depositor is designed to work as a stand-alone or inline

pockets occurring in deposit portions.

solution. It works with a gearwheel head or a 3-roller

 

extruder head.

An icon-based touchscreen interface with recipes ensures
consistency and control, and the machine is built of rugged
stainless steel design. Maintaining the RP Batter Depositor is

little to no breakdown, so customers can deposit chunks and

easy, with tool-free disassembly enabling a quick changeover

particulates without worry.

and full wash-downs.
Available in 6, 8, 10 and 12 nozzle configurations with a large
Unifiller designs and manufactures over 30 different deposi-

deposit range, from 0.3 to 10 ounces (10 to 299 ml) per nozzle,

tors and pumps, with computer-controlled, menu-driven Servo

the Servo Multi can achieve smaller minimum portions than

depositors being the most advanced.

most other pneumatic depositors.

The recently introduced Servo Multi is designed for a host

Sigrist points out the Servo Multi can be customized to load

of benefits, bringing convenience and efficiency to any food

up to 100 recipes so that deposit size automatically adjusts to

manufacturer looking to maintain high speed production rates.

the recipe. "This machine is also easier to clean than pneumatic

The Servo Multi's innovation was developed through decades

versions because it's built to be more sanitary, for example the

of experience with pneumatic multi-piston depositors, giving

blocks are easier to remove," he says.

flexibility beyond any traditional piston depositor.
The Servo Multi can be fitted with a full range of Unifiller
Easy-to-use, programmable touch screen controls and a built-in

nozzles, integrated into a nozzle bridge with computer con-

ability to control a pan conveyor or act as a slave to an auto-

trolled 1.75" diving action, depositing batter and other flow-

mated conveyor-based production system, add further efficien-

able products over conveyors for automatic filling of shells,

cy. In addition, gentle portioning ensures product integrity with

pan and other applications.

16 < JAN 2017 | bakemag.com


http://www.bakemag.com

bake - January 2017

Table of Contents for the Digital Edition of bake - January 2017

bake - January 2017
Editor's note - Convenience matters
Contents
Management ideas - Managing Your Time
New product success stories - Rainbow Birthday Cake
Technical corner - Bread Baking
Practical marketing - Simplifying the Order
Food safety - Food Safety Compliance
Equipment innovations - A Depositor for Every Need
A calculated risk
Mobile pay & POS
A platform of intent
Chocolate & decorating - Gourmet Accents
Cakes - The Cupcake Experience
Sweet goods - Paczkis that Pack a “Poonch”
Bread - Bread Rising
Foodservice - Wingin' It
Product showcase
Classifieds
Ad Index
Formulation of the month
bake - January 2017 - bake - January 2017
bake - January 2017 - 2
bake - January 2017 - Editor's note - Convenience matters
bake - January 2017 - 4
bake - January 2017 - Contents
bake - January 2017 - Management ideas - Managing Your Time
bake - January 2017 - 7
bake - January 2017 - New product success stories - Rainbow Birthday Cake
bake - January 2017 - 9
bake - January 2017 - Technical corner - Bread Baking
bake - January 2017 - 11
bake - January 2017 - Practical marketing - Simplifying the Order
bake - January 2017 - 13
bake - January 2017 - Food safety - Food Safety Compliance
bake - January 2017 - 15
bake - January 2017 - Equipment innovations - A Depositor for Every Need
bake - January 2017 - 17
bake - January 2017 - A calculated risk
bake - January 2017 - 19
bake - January 2017 - 20
bake - January 2017 - 21
bake - January 2017 - 22
bake - January 2017 - 23
bake - January 2017 - 24
bake - January 2017 - 25
bake - January 2017 - Mobile pay & POS
bake - January 2017 - 27
bake - January 2017 - 28
bake - January 2017 - 29
bake - January 2017 - A platform of intent
bake - January 2017 - 31
bake - January 2017 - Chocolate & decorating - Gourmet Accents
bake - January 2017 - 33
bake - January 2017 - 34
bake - January 2017 - 35
bake - January 2017 - Cakes - The Cupcake Experience
bake - January 2017 - 37
bake - January 2017 - Sweet goods - Paczkis that Pack a “Poonch”
bake - January 2017 - 39
bake - January 2017 - Bread - Bread Rising
bake - January 2017 - 41
bake - January 2017 - Foodservice - Wingin' It
bake - January 2017 - 43
bake - January 2017 - Product showcase
bake - January 2017 - Classifieds
bake - January 2017 - 46
bake - January 2017 - 47
bake - January 2017 - 48
bake - January 2017 - Ad Index
bake - January 2017 - Formulation of the month
bake - January 2017 - 51
bake - January 2017 - 52
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