FoodJet's batter depositor portions waffle, cake and pancake batter onto baking trays, into moulds and waffle irons, and across a steel band. Its depositing head is a row of individually controlled nozzles: a software-defined recipe sets the amount per zone and vision follows each product, so you place more or less batter exactly where you want it, in any shape or size, without mechanical change-overs.
FoodJet portions batter with drop-on-demand depositing. The depositing head is a nozzle array: a row of nozzles across the width of the line, each controlled on its own. A nozzle opens only where the recipe places batter and a pinch valve closes it again, so each product gets the amount set in the recipe. The dosing is set in software, not in fixed tooling.
A 68-second animation: the shape of each pancake comes from the recipe, so a new shape or size is a recipe upload, with no new tooling.
Sometimes an even deposit is not what you want. You may need a bit more batter in one area of the product and a bit less in another. FoodJet gives you that control: the amount is defined per zone in the product recipe, so you decide exactly where the batter goes and how much. That flexibility is built into the deposit pattern, not bolted on afterwards.
Because the precision lives in vision and software, the same depositor handles very different lines. It portions cake batter onto baking trays and into moulds, doses waffle batter straight into the cavities of a waffle iron, and spreads pancake batter across a steel band. Any shape and any size is possible. Switching between products is a recipe upload rather than a mechanical change-over.
In a waffle mould you can deposit more than one batter colour, each in its own place, according to a pattern in the recipe. That gives you product variation from the same mould.
The same control helps with odd-shaped moulds. You place batter only where the mould needs it, so less runs over the edge, burns on the plates and needs cleaning.
Every FoodJet system is configured to your line, so no two are identical. A batter-depositing setup is matched to your batter, your product and your throughput, as a standalone unit or integrated into your existing line. The table below shows what a typical batter application looks like.
Application | Dosing batter, with control over the amount per zone |
Materials | Waffle, cake and pancake batter, plus other pourable batters and liquids |
Substrates | Baking trays, moulds, waffle irons and steel bands |
Dosing control | Amount set per zone in the product recipe (more or less where you want it) |
Batter colours | More than one colour per mould, each in its own place |
Product alignment | Not required; vision-guided if necessary |
Pattern control | Defined in software (FoodJet Control Platform, FJCP) |
Change-overs | Recipe upload, no mechanical change-overs |
Line speed | Matched to your product and throughput |
System | Standalone or integrated into your existing line |
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Want to dose your batter with the freedom to put more or less exactly where you need it? Tell us about your batter and your line. We test your own product first, so you see the result before you decide, and from that test we advise on the right setup and next steps.
