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Articles Tagged with ''depositing''
The Hinds-Bock Model 5A-SD moist streusel target depositor provides target scaling of high-fat streusel.
Hinds-Bock pie depositing machinery is engineered for the entire range of pies including meat pies, fruit pies, custard pies, cream pies and pie toppings.
The Hinds-Bock 4P-01 unit deposits sauce pellets for meal kits; it also deposits sauce, condiments and fillings into thermoformed cavities of horizontal vacuum formers or pre-made cups.
The Unifiller stainless steel multi-piston depositor provides volume depositing of muffins, cakes, cupcakes, mousse, fillings, loaf cakes, certain breads and doughs, sauces, dips, dressings, marinades and salsas; it also can be used to automatically fill various containers and tubs.
Used to season potato chips, nuts, crackers and other snacks at the point-of-packaging, the Heat and Control FastBack on-machine seasoning system allows different flavorings to be applied at each weigher/bagmaker without the risk of cross-contamination.
Able to handle products from stiff doughs to viscous sauces and spreads, Vemag depositors have a positive displacement, double-screw pump for portioning accuracy.
Capable of depositing sandwich salads including tuna, egg and chicken onto bread, buns, tortillas or dough, the Hinds-Bock USDA-approved 2P-01 servo pump filler also deposits condiments at speeds up to 334/min. over a 2-lane conveyor.
Designed for the bakery industry, the servo-driven Unifiller multi-station piston depositor can be used with stiff batters, batters with particulates, heavy cake mixes and liquids such as egg, custard and tres leches milk; it also handles light mousses or chunky fillings without breaking the pieces down or causing damage.