Cake and Sweet goods Depositor Control ​

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​​​Cake and sweet, good lines use some of the costliest ingredients. Propper depositor scaling control is very cumbersom as sample pans have to be inserted into the line after aquiring the empty pan weight. After the empty pan is filled with batter the pan is weighed again to assess the depositor scaling accuracy. The reason this proceadure is so important is due to variation of specific gravity from one batch to the next. Depositors use a volumetric measurement that is compared to the Weight of the batter discharged by each pump.We install an integrated pan conveyor that propperly indexes the pans to be filled while also weighing the net contense and sending a control signal to the depositor to correct automatically for any off weight trends. Standard devieation can easily be reduced by 25 grams with any depositor new or old.

The machine makes an old depositor more accurate than a new depositor. Ask us about retrofits!