FoodJet
Square metal trays with meat sauce in two rows on a blue modular conveyor in a production hall

Convenience food depositing solutions

  • FoodJet supports convenience producers by depositing liquid foodstuffs, spreads, fats, sauces, dressings, and fillings with inclusions (within process limits), with portion control set in the recipe.
  • Typical formats include sandwiches and wraps, tray-based meals, and selected snack concepts (depending on product properties and line setup).
  • The result: portions set in the recipe and less giveaway, at industrial line speeds (application-dependent).
Explore convenience applications Contact us

FoodJet supports convenience food producers by depositing liquid foodstuffs, such as sauces, spreads and dressings, on or into products like sandwiches, wraps and tray meals. The goal is portion control set in the recipe, to reduce giveaway. Feasibility depends on product properties (viscosity, temperature and inclusions) and the required deposition pattern and line conditions.

At a glance: where FoodJet fits in convenience production

Sandwiches on a blue conveyor behind the depositing head, each top slice with a grid of white sauce drops
  • Use case: depositing liquid foodstuffs on or into convenience products (spreads, fats, sauces, dressings, and fillings with inclusions within process limits).
  • Typical tasks: surface coating, stripes/patterns, pocket filling, and tray/compartment filling.
  • What you gain: portion control set in the recipe and reduced giveaway.
  • Not a fit: full solid topping application is typically handled with different technology; inclusions are assessed case-by-case.

Choose your application route

Check all products
Below are common routes. They are examples, FoodJet is used for many other convenience food applications involving liquid foodstuffs. Pick a route to see examples and the recommended next step.
Slice of white sandwich bread before depositing

Butter on sandwiches

Even butter layers for a smooth texture and great taste

Slice of brown bread before depositing

Sauce depositing on sandwiches

An even spread in every bite

Baking tray with a layer of lasagne sheets before depositing

Meatsauce in ready meal trays

Chunky sauce across the tray, a clean sealing rim

Round white bread roll before depositing

Tigerpaste on bread

Less paste in the oven, less cleaning

MDLVW300 mobile depositor large with vision and heated supply unit, 300 mm working width, 3D render

MDLVW300

Mobile Depositor Large with Vision and integrated Warm supply unit: 300 mm range for precise decoration, pocket and surface filling

MDMV300 mobile depositor medium with vision, up to 300 mm working width, 3D render

MDMV300

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

MDSUC3 mobile depositor with integrated supply unit for ambient-temperature materials, 3D render

MDSUC3

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

What we deposit in convenience lines

Slice of white bread with a layer of egg salad deposited on it, top view

FoodJet solutions are designed for depositing liquid foodstuffs, homogeneous or with inclusions within process limits. For solid toppings, a different technology is typically required.

Typical products include:

  • Spreads & fats: butter, margarine, mayonnaise-based spreads
  • Sauces & dressings: sauces, dressings, marinades
  • Filled products: sauces or fillings with inclusions (within process limits)

Not sure if your product fits? If you work with liquid foodstuffs (homogeneous or with inclusions within process limits), we can usually provide quick advice based on product properties and your line setup.

Explore liquid products we deposit

Quick fit check for your application

Two lasagne trays with bechamel decorated in green dots: the words Bon Appetit and a honeycomb

Product properties

  • What is the product type (spread / sauce / filling), and viscosity range?
  • Homogeneous or with inclusions (particle size and %)?
  • Temperature requirements (cold / warm / controlled)?

Deposition task

  • Surface coating, stripes/patterns, pocket filling, or tray/compartment filling?
  • Target portion (weight/volume) and allowed tolerance (if defined)?

Line conditions

  • Line speed / throughput target
  • Product variation: size/shape/position consistency on the belt
  • Hygiene & cleaning approach (CIP/SIP expectations, allergen changeovers)

How we determine the right set-up

  • Product properties define pumping and dosing approach (viscosity, temperature, inclusions within process limits).
  • The deposition task defines the nozzle and pattern solution (coating, stripes/patterns, pocket filling, tray filling).
  • Line variation determines whether vision support and recipe control add value (position tolerance, product size/shape variation).
  • Hygiene requirements influence the design of the feeding and cleaning concept (changeovers, allergens, CIP expectations).

Why FoodJet for convenience production

Wrap with chicken and vegetables held in a hand, with a sun decoration in dark sauce on the tortilla

Convenience production often demands high throughput and frequent SKU changes. This is where recipe-driven depositing adds value.

  • Portion control: weights and patterns set in the recipe to reduce giveaway (application-dependent)
  • Presentation: targeted deposition improves product appearance
  • Fast changeovers: support for product variations and frequent SKU switches
Our technology News & insights

Next step: discuss your product

  • What do you want to deposit (material type, viscosity range, and temperature window)?
  • Homogeneous or with inclusions (particle size and %)?
  • What task and pattern do you need (fill, top, decorate, coat, targeted)?
  • Belt width and line speed target
Get in touch

FAQ

Can you handle products with inclusions?

In many cases, yes. Feasibility depends on particle size, concentration, viscosity and the required dosing pattern.

Do you support temperature-controlled products (e.g., chocolate/coatings)?

Yes. Temperature-controlled depositing can be supported, depending on the product and required process window. The feasibility depends on your target temperature range, viscosity stability, and how the material behaves during holding and pumping. In practice, we assess whether temperature control is needed at the hopper, pump, and/or nozzle level to achieve stable depositing.

Is this suitable for high-throughput lines?

It can be, depending on product properties, pattern complexity and line conditions. We assess feasibility based on your targets.

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

We typically assess feasibility in three steps:

  1. 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.
  2. 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.
  3. 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 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

Every FoodJet system is configured and quoted to fit your line and your requirements.

Request a trial
info@foodjet.com +31 (0)24 379 00 61