Food Engineering

Batter depositors

October 1, 2009




Hinds-Bock’s industrial muffin and cake batter depositors are available as standard and custom systems from standalone depositors to complete 12,000lb./hr. production depositing lines including tray and cup denesting, multiple batter depositors, pan oilers and dry ingredient depositors. The depositors and depositing lines can be fed by Hinds-Bock’s bulk intermediate hoppers that accept multiple batches of batter from large mixers and feed the batter to the depositor’s hopper automatically. Available in double- and triple-wall configurations, the bulk hoppers accept cooling water and insulation to help maintain product temperature. The depositors feature diving positive shut-off spouts with large ports to handle viscous batters with large frozen particulates without tailing.

Hinds-Bock Corporation; 877-292-5715; www.hinds-bock.com