FoodJet depositors place liquid foods onto bakery products, with portions and patterns set in the recipe, across savoury and sweet bakery lines. Each depositor is configured per application, and you set the portion and the pattern in the recipe, from sauces and pastes to chocolate and jam. Pick an application below to see how it works, or contact us to discuss your line.
Industrial bakeries deal with manual handling, variation in portioning, and frequent product change-overs. A FoodJet depositor automates the portioning and places the right amount on each product, and switches between products with a recipe rather than a mechanical change-over. It is configured to your products and your line, and fits your hygiene and cleaning procedures.
How FoodJet supports industrial bakeries
The depositor places a measured deposit on each product, with vision support to keep placement correct when products vary in position. Deposit patterns live in software, so you add designs and switch between products with a recipe. The result is less manual handling on the line, across a wide range of bakery products.
Key benefits for industrial bakeries
- Less manual work: the depositor places liquid foods on several products at once, so you reduce labour and free up staff.
- Portioning: each product gets the amount set in the recipe, with vision support when products vary in position.
- Patterns and designs: patterns live in software, so you switch them with a recipe, not a mechanical change-over.
- More output: automated depositing raises capacity without adding manual steps.
- A clean line: the depositor places material on the product, not around it, which supports your hygiene procedures.
Solutions for savoury and sweet bakeries
Savoury and sweet bakeries deposit different materials and face different challenges, so each line is configured to its products. The same depositor platform handles both, matched to your material and your line.
Savoury bakery industry
Savoury bakery
Savoury bakeries work with sauces, pastes and purees on products like sandwiches, bread and flatbread. A FoodJet depositor places these on each product and keeps the line clean by depositing on the product rather than across the belt, which reduces spillage.
Sweet bakery
Sweet bakeries work with pastes, fat compounds, chocolate and jam on cookies, cakes, bread, donuts, waffles and pies. The same depositor places an even deposit on each product, with per-nozzle control for designs and decorations.
Discuss your bakery depositing application
Share your products, materials and line layout, and we will advise on a practical depositing setup and the most relevant applications to review.
About FoodJet as your depositing partner
FoodJet builds depositors that keep production accurate while you speed it up. The depositor reduces manual handling, applies the portion set in the recipe, and is designed for efficient cleaning between products. Your exact cleaning protocol depends on the materials, recipes and allergen management in your facility. Integrated into your line, the depositor supports lower handling costs.
Every FoodJet system is configured and quoted to fit your line and your requirements.
