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.
Available in single- or multi-lane configurations for speeds up to 320 meals/min., Hinds-Bock 4P-32 meal depositing systems feature tray denesters, industrial servo or conventional piston depositors, traveling spout bridges and transfer pumps.
Unifiller depositors for Mexican food production portion fillings and sauces for burritos, taquitos, empanadas and more into tubs, onto products or into trays.
