A new way of food depositing

Food depositing is the precision application of liquid or semi-liquid food products, such as sauces, chocolate, cream or batter, onto or into other food items during production. FoodJet depositors use camera-guided, software-controlled technology to place a set amount in the right position at high speed.

FoodJet uses depositing heads with a dense array of individually controlled nozzles. Combined with vision tracking, the system places each deposit where it is needed on the product. This enables detailed deposit patterns and portioning set per recipe, even when products are not perfectly aligned.

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.

FoodJet depositors combine per-nozzle control with vision tracking and sensor support. The pattern and dose are set per product in a recipe, and the deposit follows the product when its position or size varies on the conveyor. Changing product or pattern is a recipe upload rather than a mechanical change-over.

Yes. FoodJet depositing helps limit product giveaway, because the deposit weight is set at the level of the individual nozzle. The nozzles close between deposits, which limits material loss and cleaning. And with vision, no product means no deposit, so less material ends up on the belt.