Cream depositing

The question with cream is always the same: can you apply it in a layer that stays even across the whole product? FoodJet systems are built to do exactly that. The depositor places cream across the full surface in a controlled, even layer, so every cake leaves the line looking the same, without thick spots or bare edges.

Cakes and sheet cakes are not always perfectly placed on the conveyor. They do not have to be. The vision technology recognises the shape and position of every product and the depositor covers each one correctly, so you skip the manual alignment step and still get an even result on every product.

The deposit pattern lives in the product recipe, not in fixed tooling. That keeps the layer of cream consistent across a long production run, and it means changing to another product is a recipe upload rather than a mechanical change-over. You keep the line running and the result stays the same.

Every FoodJet system is configured to your line, so no two are identical. A cream-depositing setup is matched to your product, your cream and your throughput, as a standalone unit or integrated into your existing conveyor. The table below shows what a typical cream application looks like.

Want to apply cream in a consistent, even layer at line speed? Tell us about your product and your line. We test your own cream first, so you see the even coverage on your own cakes before you decide, and from that test we advise on the right setup and next steps.