From depositing to full process control

Q: How do you assess feasibility for a new product / material?

We typically assess feasibility in three steps:Spoon-test videoYou share a short video of stirring the material and letting it flow off a spoon. This helps us screen flow behaviour and potential risks.Small sample (approx. 5 kg / 5 L)If the spoon test looks promising, you send a small quantity for a first evaluation of pumpability and depositing behaviour.Larger batch (application trial)If successful, you send a larger quantity so we can validate the application under realistic conditions and confirm the most suitable set-up for your line.

Q: What information do you need for a quick fit check?

To quickly assess fit, we typically need:Product type and behaviour: what you deposit (for example sauce, cream, chocolate or glaze), viscosity range and temperature requirementsInclusions: yes/no, particle type, particle size range, and approximate percentageDeposition task: filling vs decoration vs coating, target portion (g/ml), and pattern complexityLine conditions: speed/throughput target, product spacing, and positioning consistencyHygiene requirements: cleaning concept, allergen changeover expectations

See our machines

From sauce on pizzas to chocolate on confectionery, FoodJet depositors handle your most demanding depositing challenges with the accuracy your consumers demand.

A depositing solution for your application

FoodJet depositor above a production line, depositing sauce onto pizza bases on a blue conveyor belt

FoodJet goes beyond depositing. Our machines control weight, pattern, and position for your most demanding applications. Driven by vision technology that tracks each product individually. No mechanical alignment, no tooling changes. Just controlled depositing at production speed.

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Popular machines

Check out machines

MDLV800

Mobile Depositor Large with Vision: precision surface filling up to 800 mm

MDMV300

Mobile Depositor Medium with Vision: precision surface filling up to 300 mm

MDSUC2

Mobile depositor with integrated supply unit, for ambient-temperature materials

Why food producers choose FoodJet

From depositing to full process control

FoodJet does more than deposit. It gives you control over weight, pattern and position for your most demanding applications, even at high speed and with product variation.

The depositor adapts to your line, not the other way around

Camera and software-driven technology tracks each product individually, without mechanical alignment or tooling. Shorter changeovers, less complexity, maximum flexibility.

Smarter machines, simpler operation

Where traditional depositors rely on mechanical adjustments, FoodJet uses integrated vision and software to handle complexity for you. More capability, less manual intervention, and measurably less waste.

Row of depositing heads with blue supply hoses above a conveyor, seen from above

Trusted by leading food producers, 250+ production lines worldwide

Depositing head placing rows of paste dots on bread dough in baking tins

FAQ

How do you assess feasibility for a new product / material?

We typically assess feasibility in three steps:

Spoon-test video
You share a short video of stirring the material and letting it flow off a spoon. This helps us screen flow behaviour and potential risks.
Small sample (approx. 5 kg / 5 L)
If the spoon test looks promising, you send a small quantity for a first evaluation of pumpability and depositing behaviour.
Larger batch (application trial)
If successful, you send a larger quantity so we can validate the application under realistic conditions and confirm the most suitable set-up for your line.

What types of material can FoodJet's depositing machines handle?

FoodJet machines handle a wide range of liquid and semi-liquid materials, from sauces and jams to creams and chocolates. The technology is designed for both thin liquids and thick, viscous materials, ensuring precise application across diverse food production environments.

What information do you need for a quick fit check?

To quickly assess fit, we typically need:

Product type and behaviour: what you deposit (for example sauce, cream, chocolate or glaze), viscosity range and temperature requirements
Inclusions: yes/no, particle type, particle size range, and approximate percentage
Deposition task: filling vs decoration vs coating, target portion (g/ml), and pattern complexity
Line conditions: speed/throughput target, product spacing, and positioning consistency
Hygiene requirements: cleaning concept, allergen changeover expectations

Technology Center: Nijmegen & Wijchen

FoodJet engineers in the office, one inspecting a machine part at a desk

FoodJet’s headquarters in Nijmegen focuses on development and production. Our Wijchen location is used for testing and customer factory acceptance tests (FATs). Share your challenge with us, and we’ll review the feasibility and a suitable configuration.

More about our innovation

Wide view of depositors in a production hall

See what FoodJet can deposit

Check all products

Upgrade your line with controlled depositing: apply material onto products with the dose set in the recipe and selectable patterns. Reduce misplacement across high-volume runs.