Baking & Snack - April 2005 - 58

PROCESSING TECHNOLOGY

to maintain and fewer parts to lose,"
he explained. "Because the machine
functions with fewer parts including
the pneumatics, it reduces the odds
of breakdowns."
Another strongpoint to its design
is that it offers one of the widest
range of nozzles with more than 50
different standard styles. This gives
the supplier the flexibility to make
recommendations to customers for
a specific outlet to meet a customer's
specific needs.

ᮡ This servo-driven depositor is able to run

at speeds of up to 160 pieces per minute
with a single head.
HINDS-BOCK CORP.

offers processors greater control,
he added. Operators can adjust the
speed that the lift is being raised
and lowered from a control panel,
which cannot be accomplished
with a pneumatic system.
This manufacturer also said
its depositors are accurate and
feature balancing valves to allow processors to adjust weights
across the width of the conveyor.
While creme injectors have small
ports that are not designed to
handle particulates, the director
of cake and snack products, said
his company has other equipment
designed to place fruit or jam onto
baked products, such as Danish. In
those cases, he said the equipment

60 / BAKING & SNACK / April 2005

can handle diced apples up to ¼
in. and strawberry slices without
damaging the filling.
In regard to accuracy, one manufacturer of single- and multipiston
depositors noted that its equipment
was highly regarded for its weight
control. "We have had customers
who have come to us after trying
other equipment without success.
But then they come to our in-house
test bakery, try out equipment, and
the results are great," he said.
In fact, the valving system is so
popular, he said, that it has been
copied more than a half-dozen
times throughout Europe and
a couple of times in the United
States. However, what really sets
this manufacture's depositor apart
from the competition, according to
the vice-president of sales and marketing, is its simplicity of design. "It
has fewer parts to clean, fewer parts

NEW TRENDS. One of the manufacturer's newest depositing heads
is designed to spread Boston creme
between cake layers on the fly. It is
able to accurately deposit a layer of
the creme as the cake is moving on
a conveyor. The system features a
sensor, so spacing of product is not
critical. "It is quite a breakthrough
how fast we can fill single layers with
a filling," he said.
Photo electric eyes and other sensors are common for depositors,
allowing the unit to track and time
product along a conveyor. "We have to
have the right kind of sensor so that
the system picks up in the same spot
each time," said the vice-president of
sales and marketing. "You have to be
aware of all the sensors available and
make sure you use the right one."
One supplier offers a new decorating unit that it continues to
perfect. The owner of this company
said that his engineers have been
working on this new depositor for
several years. It deposits granular
items such as sugar, chopped nuts or
chocolate chips in patterns on top of
products. He noted that the equipment is not quite foolproof yet, but
it is designed to place particulates
onto baked foods in patterns such as
logos. He said this would be a way to
advertise on products as well as to
add to customer appeal.
Using servo-driven piston depositors, another manufacturer accurately dispenses fruit and icings.
The manufacturer also uses the

Baking & Snack - April 2005

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