Dual-Hopper Automatic Commercial Gummy Depositor – Two-Color & Center-Filled Gummies

Center-filled gummy production is a specialized capability that is not available on every gummy depositor configuration. This dual-hopper machine is designed to support compatible center-filled formats by keeping the outer gummy mass and the center-fill mass separate at the depositing system.

That makes it possible to develop differentiated products with a distinct center surrounded by an outer gummy shell, including compatible liquid, gel, syrup, flavor, or functional center-fill concepts. For nutraceutical and confectionery brands, this opens up product formats that are difficult to produce on conventional single-hopper depositing equipment.

Successful center-fill production depends on the formulation and machine setup. Shell viscosity, center-fill viscosity, shell-to-center ratio, piece geometry, deposit timing, mold design, and depositing-head configuration all affect the finished gummy. Gummy Molds can help review the intended product and mold layout before the final machine configuration is confirmed.

This dual-hopper machine is also designed for compatible hard candy production. Hard candy masses are handled at substantially higher process temperatures than standard gummy formulations, so temperature retention through the depositing stage is critical to keeping the cooked candy mass fluid enough for controlled depositing.

The depositor does not cook the hard candy mass. A compatible cooker must first bring the batch to the required process temperature before the cooked mass is transferred to the depositor for controlled filling and temperature maintenance.

Typical process temperatures vary by candy type. As a production reference, regular hard candy is typically cooked to approximately 302°F (150°C), sugar-free hard candy to approximately 329°F (165°C), and soft candy typically in the range of 239–248°F (115–120°C). After cooking, the depositor's role is to help maintain the appropriate working temperature so the candy mass remains fluid enough for controlled depositing.

A thermal-oil system may be used for heat preservation, and thermal oils are available in different grades. The thermal-oil system temperature should not be interpreted as the candy-mass temperature. Actual operating settings depend on the formulation, selected thermal oil, transfer conditions, and final machine configuration.

Hard candy performance depends on the recipe, cooking system, transfer temperature, viscosity, depositing-head configuration, mold material, and production setup. Final hard candy configuration and operating requirements should therefore be confirmed for the intended formulation before the machine is ordered.

The double-hopper configuration keeps two product masses available at the depositing system, making the machine suitable for compatible two-color and center-filled gummy workflows, as well as compatible hard candy depositing when configured for the intended process. Final product capability depends on recipe viscosity, mold design, target piece geometry, depositing-head configuration, and production setup.

Commercial silicone molds should be planned around the depositor's nozzle arrangement, cavity spacing, mold footprint, product viscosity, target deposit weight, and tray registration. Gummy Molds can help pair this machine with an existing production mold or develop a custom platinum-cure silicone mold for the required gummy geometry and production layout.

Browse Universal Depositor Gummy Molds and Commercial Gummy Molds, or use the Gummy Depositor Compatibility Guide for production-planning guidance.

Can this machine make center-filled gummies?

Yes, when configured for the intended product. The dual-hopper system can keep the outer gummy mass and center-fill mass separate for compatible center-filled production. Final results depend on the shell and center formulations, viscosity, shell-to-center ratio, piece geometry, mold layout, deposit timing, and depositing-head configuration.

Can this machine deposit hard candy?

Yes, it is designed for compatible hard candy depositing when paired with the appropriate cooking and temperature-maintenance setup. The hard candy mass must first be cooked in separate compatible equipment and then transferred to the depositor. Recipe, transfer temperature, viscosity, mold material, and final machine configuration should be confirmed before production.

Can Gummy Molds help match the depositor to our molds and product?

Yes. We can review your target piece size, mold layout, recipe type, center-fill concept, and production requirements to help determine the appropriate mold and depositor configuration before ordering.

This dual-hopper machine is intended for production programs that need two separate product masses for compatible two-color or center-filled gummies, plus compatible high-temperature hard candy applications. For a compact single-hopper setup, compare the 10-nozzle automatic commercial gummy depositor. If you also want integrated batch cooking, compare the 10-nozzle commercial gummy depositor + 25L cooker. You can also browse the full Gummy Depositors collection.