15-80g Dough Weight Accuracy Cookie Depositor Line With Servo Dosing Control

Dough weight is the quiet profit leak in every cookie bakery. When a depositor swings plus or minus five grams, the oversize pieces quietly consume butter, chocolate and flour that the customer never pays for, while undersize pieces trigger retail weight complaints. This servo dosing cookie depositor line closes that gap by measuring and correcting every single drop inside a 15-80g range, delivering a declared net weight accuracy of plus or minus 1.5 grams.

The machine is built for bakeries that run several SKUs per shift. A 60L food grade stainless hopper feeds a servo driven piston doser, the drop count and tray pitch are recalled from recipe memory, and the inverter driven conveyor indexes 400*600mm bakery trays without stopping the depositor. One operator can move from a 20g butter cookie to a 70g chocolate chunk cookie in under ten minutes, which is why contract bakeries and private label plants use it as their flexible backbone.

• Servo Dosing Head: A closed loop servo actuator drives each piston stroke, so gram weight is set from the touch screen instead of by manual screw adjustment.
• Live Weight Compensation: The controller samples finished piece weight and corrects dosing volume automatically, holding the declared net weight inside a +/-1.5g window.
• Recipe Memory: Operators store up to 60 product recipes, recalling dough density, drop count and tray pitch in a single tap when the SKU changes.
• Giveaway Cost Control: Because every cookie reaches the declared weight without oversizing, bakeries recover the raw material margin that conventional fixed stroke depositors lose.
• Gentle Dough Handling: Low shear extrusion keeps butter and chocolate chunk structure intact, protecting texture and preventing oil separation during long runs.
• Quick Sanitation: The hopper, doser block and nozzle plate release with tool free clamps, cutting changeover cleaning to under fifteen minutes.

Suited to butter cookies, chocolate chunk cookies, shortbread, macarons shells, coconut macaroons, date bars and filled drop cookies. The line works as a stand alone depositor for a single tunnel oven or as the forming section of a complete cookie production line, and it accepts standard 400*600mm trays used by most bakery logistics systems.

Each set is cleaned, dried and wrapped in moisture barrier film, then fixed inside a plywood export case with a steel reinforced base and shock indicators. Loading data, packing list and English operation manual travel with the shipment, and a spare parts kit covering nozzles, seals, belts and a proximity sensor is included free of charge.

Buyers comparing this depositor against fixed stroke machines usually start with the gram weight question, because raw material saving alone repays the price gap inside one season on a two shift operation.