This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Equipment Snapshot: This depositor is used for manual, metered deposits of chocolate, caramel, gummy and hard candy into moulds. Manual operation allows for gentle depositing to give an improved product quality. The digitally controlled, heated hopper, allows for working with higher temperature settings and filling 6 to 8 mould cavities at once. The maximum temperature is 320°F/160°C.