Round loaves of sourdough bread, perfectly formed peanut butter cookies, mousse-filled tartlets … these are just some of the many products bakers craft using depositors, dividers or rounders. They also rely on these tools to create new items that meet consumer trends, to generate more units as sales increase, to help reduce production waste and more.
“Higher yield and quicker changeover due to greater uptime is a big driver for customers,” says Lance Aasness, executive vice president, Hinds-Bock Corp., Bothell, WA, which offers piston and servo depositing and filling equipment and systems. Hinds-Bock servo depositors accomplish this, he explains, through a recipe-driven operator interface. Operators choose a desired recipe or product name, and the depositor automatically selects the deposit parameters for that product. He notes that because operators don’t have to make multiple manual depositor adjustments, they can produce sellable product more quickly.