FoodJet's butter depositor applies an even layer of butter or cream onto each slice of bread or sandwich on a moving conveyor. An array of individually controlled nozzles deposits on demand, so the head places the layer on any product, anywhere across the belt, with no fixed tooling. Vision recognises the shape and position of every slice, so the butter lands correctly without product alignment. You replace manual spreading, also for spreads with herbs or other inclusions.
The depositor applies the layer as an even, closed surface across each product, edge to edge, at the weight set in the recipe. You replace hand spreading, with its variation from slice to slice, with a deposit per product.
A 70-second animation: vision finds each slice, so the butter goes on as an even layer edge to edge, also when slices arrive off-centre, rotated or mixed.
Animation: vision finds each slice, so the butter goes on as an even layer edge to edge, also when slices arrive off-centre, rotated or mixed. More info here
Apply even layers of butter onto your sandwiches with accuracy and speed.
FoodJet deposits garlic butter evenly onto bread and buns, including spreads with herbs and other inclusions. Vision guidance places the right amount on each slice, so there is no manual spreading.
Slices and sandwiches are rarely placed perfectly on the conveyor, and they do not have to be. Each nozzle deposits on demand and vision recognises the shape and position of every product, so the head follows the edges and places the layer correctly. Products that vary in size or sit off-centre are still covered correctly, with one operator running the line.
Plain butter, cream, or spreads with herbs, garlic or other pieces: the depositor is configured to your product. Large-diameter nozzle options handle inclusions so pieces pass through without blocking, and the layer stays closed. Tell us the spread and the typical particle size and we match the depositing head to it.
You can get a solid estimate of your line capacity yourself, with four numbers: the size of your product, the pitch (the spacing between products, across and along the belt), the number of lanes, and the belt speed. Product size, pitch and lanes together decide how many products fit on the belt at any moment. Multiply that by the belt speed and you have your capacity in products per minute, and from there per hour or per shift. This part is straight maths, and you do not need us for it.
There is one factor that does need our input: can we deposit your product accurately at the belt speed you are aiming for? That depends on the material. As a guide, line speeds up to 10 m/min have proven possible for butter and cream. Viscosity, temperature and the way a product flows all affect how fast we can dose it cleanly, so treat any figure as a guide for a first estimate, not as a limit. For every application we run a trial with your actual product, so the capacity you plan with is one we have measured, not one we have assumed.
The core of a FoodJet system is the depositing head: an array of individually controlled nozzles across the full width of the belt. Each nozzle deposits on demand, so the head places the layer on any product, anywhere across the belt, with no fixed tooling and no set product positions. Vision recognises where every product sits and the nozzle array deposits exactly there. Together this means you do not lose belt space to alignment or to a fixed pitch: you run products closer together and across the full width, so the same belt and the same speed deliver more products per minute. The smaller the product, the more this counts.
The layer and the dosing live in the product recipe in the FoodJet Control Platform software, not in fixed tooling. Each slice gets the layer and weight set in that recipe, and changing to another product or layout is a recipe upload rather than a mechanical change-over, so you keep the line running.
Every FoodJet system is configured to your line, so no two are identical. A butter or cream setup is matched to your product, your spread and your throughput, as a standalone unit or integrated into your existing conveyor. The table below shows what a typical butter application looks like.
Application | Applying an even layer of butter or cream onto bread, buns or sandwiches |
Materials | Butter, cream, spreads with herbs, garlic or other inclusions |
Substrates | Bread slices, buns, sandwiches, varying in size and position |
Coverage | Even, closed layer, edge to edge, at target weight |
Product alignment | Not required; nozzle array deposits per product, vision-guided |
Conveyor width | Configured to your line, for example a standard 800 mm belt |
Line speed | Up to 10 m/min, confirmed in a trial |
Inclusions | Large-diameter nozzle options for herbs and pieces |
Operators | One operator runs the line |
Change-overs | Recipe upload, no mechanical change-overs |
System | Standalone or integrated into your existing conveyor |
