What do you use today?
Choose your current depositing technique. You see where it reaches its limit, how FoodJet solves that, and which application to look at next.
Alternative to a shower head
Replacing a pizza sauce applicator or shower head? A shower head releases sauce through a fixed hole pattern, while pizza bases are never perfectly in position or perfectly in shape. A FoodJet depositor calculates the deposit for each base.
Alternative to a waterfall depositor
A waterfall pours a continuous layer across the belt, so the belt is coated as well and a sauce-free edge is not possible. A FoodJet depositor opens its nozzles only above the measured product.
Alternative to a piston, spot or target depositor
A spot, piston or target depositor places a set volume in a set shape and position. Products never arrive perfectly in place or perfectly in shape, so a FoodJet depositor calculates the pattern for each product.
Sauce on pizzas · Jellies on biscuits · Pectin jam for Jaffa cakes · Chocolate topping on muffins and cupcakes
Alternative to a chocolate enrober or dipping bath
An enrober or dipping bath coats the whole product. When you only need chocolate on top or in selected areas, a FoodJet depositor deposits it only there, from above. For a full coating, an enrober or bath remains the right choice.
Alternative to a spray bar
A spray bar sprays across the full width of the conveyor, so much of the material lands on the belt. A FoodJet depositor deposits it on each product.
Alternative to a roller
A roller coats the belt, the baking tray and the product alike. A FoodJet depositor deposits the paste on the product.
Alternative to a chocolate stringer
A stringer draws lines across the belt, also between and next to the products. A FoodJet depositor places a design from the recipe on each product, and the design turns with the product.
Chocolate decoration on donuts · Graphical decoration · Cookie decorating on trays
Alternative to fixed tooling and moulds
Fixed tooling deposits one set shape, so each new shape needs its own tooling and a changeover. With a FoodJet depositor, a new shape or size is a recipe upload.
Alternative to manual depositing
With manual depositing, output depends on how many people you have on the line. With a FoodJet depositor, the pattern and amount are in a recipe, and operators supervise the line.
Frequently asked questions about depositing alternatives
Test it with your own product
Tell us what you use today and on which product. We will show you what changes on your line.
Every FoodJet system is configured and quoted to fit your line and your requirements.
