This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Flexible small-batch confectionery depositor

22 August 2016

A new flexible depositing system which is said to be capable of producing a range of hard candy, soft candy and lollipops at outputs up to 54kg/hr has been introduced by Baker Perkins. 

The ServoForm Mini uses the same process and control technology as the company’s high-output ServoForm range of candy depositors. It brings the benefits of depositing – high quality, high efficiency and versatility – to companies producing confectionery in small batches, including manufacturers of medicinal and healthcare products. It is also an ideal development tool for established producers. 

Compared to conventional methods such as die forming, starch mogul or cut-and-wrap, depositing provides a high-quality, smooth product with accurate weight, size and shape characteristics.  The process offers rapid payback through minimal scrap, low production costs and hygienic operation.
Piece weight range is 3 to 8g for candies and 8 to 30g for lollipops. At 54kg/hr this translates to 10,800 pieces per hour of 5g candies or 5,400 pieces per hour of 10g lollipops. 

Simplicity of operation, flexibility and rapid changeover are said to be the main benefits. Control of the depositing process is fully automatic with recipe storage and recall enabling the depositor to be set up at the touch of a button.  Batch or continuous cooking may be used. Moulds are loaded manually onto an indexing conveyor that is synchronised with the depositing head to ensure that the cooked syrup is placed accurately into the mould with no waste.  Cooling can be ambient or refrigerated, using either rack or tunnel coolers. The candies are then demoulded by hand and passed to the wrapping station.  

Contact Details and Archive...

Print this page | E-mail this page