Accuracy vs. Speed in depositing? You don’t have to choose.

When it comes to depositing batter, crème, caramel, or mallow, consistency and efficiency are everything. While piston depositors have been a legacy option, pressurized manifolds offer a simpler, faster, and often more cost-effective solution. In this post, we break down the pros and cons, real-world applications, and how to know if a pressurized system is right for your bakery.