FoodJet
Depositing head placing tomato sauce in a dot pattern on pizza bases on a conveyor

Depositing solutions by product

What material do you want to deposit?

Use this page to choose your product type and jump to the most relevant depositing solution. Each product page highlights typical characteristics and suitable depositing configurations. If you’re unsure where your product fits, contact FoodJet for guidance.

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Plain round pizza base before depositing

Sauce on pizzas

Smooth or chunky sauce, no product alignment needed

Slice of white sandwich bread before depositing

Butter on sandwiches

Even butter layers for a smooth texture and great taste

Round white bread roll before depositing

Tigerpaste on bread

Less paste in the oven, less cleaning

Pink donut before decorating

Icing on cakes

Decorate or cover your cakes with one machine

Chocolate-coated ice cream on a stick

Chocolate on ice cream

Run various designs at the same time

Flower-shaped cookie with an empty cavity in the middle

Jellies on biscuits

Bright, fruity toppings that make every biscuit stand out

Square waffle with empty cavities before depositing

Compound in waffle pockets

Fill selected pockets or all of them, inline

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 dough bun before depositing

Cheese depositing on buns

Liquid cheese as the adhesive

Plain oval flatbread before depositing

Pesto depositing on flatbread

Change-overs in about a minute

Slice of brown bread before depositing

Sauce depositing on sandwiches

An even spread in every bite

Empty paper baking cup before depositing

Batter depositing

More batter where you want it, less where you don’t

Oval wholegrain cracker with a band of red jam

Cream depositing

An even layer of cream, edge to edge

Half ciabatta roll, cut side up, before depositing

Garlic butter depositing

Garlic butter with herbs and inclusions, no product alignment

Frequently asked questions

What kind of products can a FoodJet depositor handle?

A wide range of liquid and semi-liquid foods: smooth and chunky sauces, creams and cheese, pastes and batters, chocolate and compound, and oils. Whether a specific product runs well depends on how it flows, its temperature and any pieces it carries, which we confirm in a trial.

Can you deposit products with pieces or inclusions?

Yes. The nozzle and valve are selected to pass the largest piece in your product without blocking or breaking it.

How can I tell if my product is suitable, without lab equipment?

Take a spoonful at your normal process temperature and check five things: how it flows off a spoon, whether it has hard pieces, whether it is sticky or stringy, whether it changes when it cools or warms, and whether it stays mixed. Mostly good signs means it is promising; flags just mean we want a closer look.

Can I test a depositor with my own product before buying?

Yes. The whole point of a trial is to run your own product, not a standard recipe, so you see the real result before you commit.

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