Depositing

Depositing suits a broad mix of chocolate and confectionery, from solid bars and pralines to filled assortments and clusters. The same approach can portion softer fillings, caramels, or pieces with inclusions when viscosity and controlled temperature are set correctly.

Start with the product and the speed you need. One-shot depositors handle filled chocolates and layered items in a single pass. Free-dressing systems are better for irregular or decorative shapes. We match depositor geometry, nozzle count, and indexing to your product mix, cooling capacity, and available footprint.

Accuracy is driven by viscosity, temperature, and timing. If the chocolate or compound isn’t properly conditioned, weights drift and shapes distort. A stable temper, repeatable dosing, and a sensible calibration schedule keep results consistent.

Yes, provided the system is set up for it. Products with nuts, crisped rice, or fruit pieces need wider flow paths, suitable pumps, and tight thermal control to prevent blockage or uneven distribution. We assess these details before specifying hardware.

Plan on regular cleaning and inspection, especially around nozzles and pistons where residue builds up. Modern designs allow quick strip-down and reassembly between runs, which helps maintain accuracy and alignment without long stoppages.