The right chocolate fill in every egg waffle pocket

FoodJet fills egg waffles with chocolate or compound by depositing a controlled volume into each pocket, exactly where the recipe needs it. Individually controlled nozzles set the volume per deposit, so the fill is consistent across the batch, without enrobing the whole product or dosing by hand.

Why hand filling and enrobing fall short

Filling egg waffles by hand is slow and varies between operators. Enrobing coats the whole product instead of placing filling where you want it, and a basic swivelling tool cannot match different shapes or recipes. That limits how precise and how varied your filling can be.

How targeted filling works

The system runs inline, depositing into each product as it passes.

1. Arrive. Products travel on the conveyor into the depositing zone. Vision is optional, to detect position where products are not fixed in place.
2. Deposit. The nozzle array places chocolate or compound into each pocket at the set pattern and volume.
3. Control. Set and adjust the pattern and volume per deposit in software, during production.

Because volume and pattern are set per product in software, the fill stays consistent across the batch and changes without a mechanical setup.