Viscous products with large chunks

Mayonnaise base potato or pasta or protein salads, muffin and cookie dough, etc.

Semi-viscous and viscous

Hummus, cheese dips, ricotta, cottage cheese, white cheese, margarine, etc.

Almost liquid

Yogurt, hot cheese dip, sauces, vinaigrette with finely chopped ingredients, etc.

Liquid with chunks

Vegetable soup, stew, chunky jams, yogurts with fruits, salsa, etc.

Non-air-tight chunky products

Sauerkraut, coleslaw, pasta, grain and legume specialty salads, tabbouleh, etc.

THE RIGHT TYPE OF FILLER

The right depositor should be designed and optimized for the viscousity and the integrity of your products.

In particular, chunks are neither cut nor smashed. Moreover, it should fill both hot and cold products.