Articles Tagged with ''depositing''

With capacities up to 40,000 lb./hr., Extru-Tech continuous batch coating technology features a multifunctional time/pressure spray design from 2 separate nozzle banks that provides liquid application uniformity across the entire batch.

Compatible with a variety of glazes used for adding flavors and sheens to buns and breads, the GOE bun glaze spraying system recovers and reuses all the glaze that is not applied to the product.

Used for confectionery products, the UNIFILLER multi-station depositor provides individual portion control of chunks, particulates and fragile, delicate products through each nozzle.

With large port openings and gentle internal passages, Hinds-Bock SP-64 filler/depositors are suitable for delicate products such as 4+1 sliced or whole strawberries, fruit fillings, berries, vegetables, purées, deli salads and vegetable fillings.

Hinds-Bock automatic loaf cake and muffin batter depositing systems deposit nut pieces, chocolate chips, sugar, dry streusel and other flowable dry toppings; automatic swirling machines for 2-flavor marble loaf cakes are available.

The Unifiller iSpot depositor draws and portions smooth, flowable products directly from a bowl or pail, and makes 150 deposits/min.

NuTEC C-frame depositors are used to deposit fillings for stuffed sandwiches, quesadillas, calzones, sandwich wraps, cordon bleu, burritos, egg rolls, hamburgers, meat pies and stuffed seafood shells.

Continuously moving pans at high rates of speed, the Hinds-Bock 12-piston, orbital, all-servo-driven industrial depositor deposits flowable batters for muffins, cupcakes, cakes and cheesecakes, with or without particulates.

The Hinds-Bock Model 5A-SD moist streusel target depositor provides target scaling of high-fat streusel.

Designed for bakery pie and cake decorating, the Shufflemixer system aerates and deposits cream, bavarois, mousse and meringue.