The depositor sits inline where trays are stable on the conveyor and places a set portion in each tray or compartment as they pass. For fixed tray positions it works from the FoodJet Control Platform (CP); when trays shift or rotate, vision guidance corrects per tray. You set the portion and pattern per compartment, and the system repeats it every cycle.
Whether you're aiming for a smooth and even layer or prefer to add text or shapes to the sauce, FoodJet makes it easy to achieve your desired outcome.
Perfectly applied sauce each time in any pattern you like. More info here
Meatsauce with chunks is where FoodJet stands apart. Large nozzles let pieces of meat and vegetables pass without clogging and spread both the sauce and the chunks evenly across the tray, rather than dropping them in one spot.
Because the sauce is spread across the whole tray, there is no manual step to even it out afterwards. And because nothing lands on the sealing rim, trays seal cleanly the first time, with no wiping before the lids go on. Two manual jobs at the end of the line disappear.
FoodJet runs warm meatsauce with a temperature-managed supply and handles both single-compartment and multi-compartment trays, where you choose which compartments are filled. Whether your specific sauce and chunk size run well is something we confirm by testing your own product in a trial, before you settle on a configuration.
