The compact design of our under band depositor enables easy installation and assembly between the baking and return oven band surfaces. The depositor combines horizontal and vertical motion available for the depositing manifolds. Powerful servo motors ensure high speed capability, accuracy and repeatability paramount for the dedicated production line. Biscuit indexing and synchronizing control system in operation prior to a PRESSURISED depositing manifold designed for depositing marshmallow, cream, caramel ,and etc. onto the continuous moving rows of biscuits.
Working capacity pcs/h
Dia. Of deposited product mm
Steam consumption kg/h
Steam pressure MPa
Electric power needed
Compressed air consumption
Compressed air pressure
Gross weight kgs
1) In the pre-mixer, all the ingredients（sugar ,liquid glucose, gelatin, water, and etc..） to be dissolved and cooked. (An automatic YINRICH ‘s AWS-HOTMIX can be used for auto weighing and mixing.). Then the basic slurry is continuously pumped to a cooker till the final moisture level is reached. 2) After cooking, the slurry will be cooled and mixed with a separate whipping agent solution. 3) Then the cooled “marshmallow base” is passed through the continuous aerator. 4) The product then be transferred to the depositor. 5) The marshmallow is deposited onto continuously moving rows of the 1st layer biscuits . A plain or center-filled marshmallow products can be done via different manifolds; 6) Then the 2nd biscuit will be put onto the top of the marshmallow to make a sandwiched cookies with a filling of marshmallow in the middle.
Product sample 1
Center-filled Marshmallow deposited onto biscuit
Product sample 2
Center-filled Marshmallow deposited onto biscuit,then coated with chocolate paste
Product sample 3
marshmallow deposited between sandwiched cookies as a filling
Product sample 4
marshmallow deposited between sandwiched cookies as a filling, then coated with chocolate paste
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