Macaron Depositor - opinions sought please

Discussion in 'Cooking Equipment Reviews' started by Blademaker, Nov 4, 2018.

  1. Blademaker

    Blademaker

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    New business owner
    Hi All

    I am a new business owner and wish to expand our macaron production. Currently we are doing low volumes of macaron and piping onto the tray. I am looking into purchasing an automatic depositor machine and have looked online at three brands - Mono (model Omega), Bakon (model Dropp TT) and TMTC (model Mini Droppy S2).

    I would be grateful for any experience you may have had with these machines, and would appreciate all advice as I'm finding it difficult to gain a side-by-side comparison of the three models and their performance and features.

    Thanks in advance
    Shane
     
  2. jellly

    jellly

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    Professional Pastry Chef
    I have only worked with a Polin, so that won't help. It was about 10 years old, so we had issues with it, but it sure helped with volume production of macarons, eclairs and profiteroles. It was usually a 2-3 person task.