The Baker Perkins ServoForm soft confectionery depositor is designed to make centre-filled toffees, fondants and fudges. The depositor can one-shot deposit soft centres such as jam, cream, jelly, chocolate, praline and fruit paste, potentially adding value and variety to users’ product ranges.
Two-component depositing capabilities can also be used to produce layered or striped soft confectionery, while solid inclusions such as nuts and fruit pieces can be added. Where chocolate coating is required, the depositor can be configured to discharge in a regimented format, suitable for direct linking to inline chocolate enrobing.
The nature of the depositing process creates flexibility and process control, the company claims. Dimensional, shape and weight accuracy are high, fillings are accurately positioned in the centre and scrap rates are low. According to the company, when compared with the traditional starch forming process, depositing can reduce space, labour and maintenance costs, improve hygiene and cut production cycles.
The ServoForm confectionery depositor offers good levels of hygiene, easier operation and lower maintenance than previous versions.
Fast automatic start-up and cleaning cycles have replaced manual operations. Priming the pumps at start-up and cleaning the pumps and hopper after every production run are essential; these operations are now controlled via a button.
The depositor head is raised and lowered, with purging and washout trays placed and withdrawn automatically. The cycles are preprogrammed and require no operator intervention.