This product was branded as "Adamatic" through 2008. From 2009, all retail bakery equipment is now under the "Belshaw Adamatic Bakery Group" brand.

The Mono Master 'OMEGA' Depositor - a huge feature set that still manages to fit inside a budget

Bakers wanting to produce European style cookies, pastries and confectionery can find the features they need in the Omega. The new Omega Depositor takes depositing to the next level with multiple layering, pinpoint accuracy, variable speed up to 35 cycles/min, reverse movement, numerous dies and templates, and more. The Omega's unique touch-activated screen shows an actual diagram of your product as you design it, and makes operating the depositor much clearer and easier.

Right: Mono Master Omega Depositor

Main Features

One person operation (2 people for basic deposits at full speed)
Up to 35 deposits per minute (27 with wire cut option)
Variable deposit speed (slower for delicate products)
Pin-point accuracy (+/- 4 grams)
Deposit stroke up to 2-3/4” for filling deep pans
Deposits on forward or reverse movement
Adjustable table height
Single layer deposits (multiple layers require adjusting table height)
Trays removable from either side
Soft mix hopper standard (hard mix hopper optional)
Stand with casters

Control Panel

Stores up to 770 programs
Each program password protected (can be changed by operator temporarily)
Language options (English, Spanish, French, German + more)
On-screen fault diagnosis

Standard Equipment

Extended height soft mix hopper
Standard gears
84-piece plastic nozzle kit
Cleaning kit

Options

Hard Dough Hopper
Soft dough templates (4 thru 11 across)
Sheeting Templates (4, 6, 8, 10 and 12mm wide slots
Rotary Soft Dough Templates
Soft Dough Intermediate Gears
Soft Dough Particulate Gears necessary for handling fruit, nuts, etc up to 5/16" (8mm)
Plastic Nozzle Holders (0”, ½”, ¾”, 1”, 1¼”, 1½”, 1¾” Offsets)
Metal Nozzles (round or star, 6, 8, 10 and 12 mm holes)
Metal Offset Nozzles (round or star, various offsets and holes)
Optional injector template (jam, chocolate paste, jelly, custard, etc) for donuts, eclairs, profiteroles
Other hard dough accessories (call for availability)

Dimensions

Footprint: 14.6 sq.ft (1.25 m3)
Overall height: 64“ (1.62 m)
Overall width: 49” (1.23 m) (same as conveyor table length)
Overall depth: 43” (1.02 m)
Hopper capacity: 10.75 gal (41 L)
Max tray width: 23” (584 mm)
Min tray width: 16” (407 mm)
Maximum deposit: 2.5 gal (9.5 L)
Shipping weight: 990 lbs (450kg) Approx

ELECTRICAL

208/240V-60-1
15A/13A

PRODUCTS

Cookies (chocolate chip, sugar, oatmeal, peanut butter, pecan and more)
Italian-style cookies
Brownies
Sponge cake
Layer cakes
Eclairs
Petit fours
Lady fingers
Crème puffs
Muffins (chocolate chip, banana, blueberry, bran, corn, cranberry and more)
Cup cakes
Meringue (drops, swirls)

Cheesecake
Cake batters
Macaroons (coconut, chocolate, almond and more)
Pound cake
Bundt cake
Coconut loaf
Coffee cake
Shortcake
Banana cake
Carrot cake
Blueberry pound cake
Linzer tart
Biscotti

Mixes: Meringue, choux, viennese, sponge mix, coconut mix, all kinds of cake and muffin batters
Shapes: Spots, rings, swirls, semi-circles, fingers, multi-layer towers.