Adamatic OMEGA Specifications

The First Name In Bakery

Adamatic
Mono Master ‘OMEGA’
Touch Depositor

NOW AVAILABLE WITH WIRECUT MECHANISM

The new Mono Master Omega touch depositor takes
depositing to the next level with color screen picture
programming and more memory capacity. Bakers who want
to reproduce the high quality pastries found in European
bakeries will nd the features they need in the Omega.

STANDARD FEATURES

One person operation•
25% faster than any comparable depositor•
Up to 35 deposit cycles per minute•
Variable deposit speed•
Pin-point accuracy (±2 grams for typical deposit)•
Deposit stroke up to 3-1/8” (80 mm)•
Deposits on forward or reverse movement•
3-1/8” (80 mm) automated vertical lift •
Multiple-layer deposits programmable•
Trays removable from either side•
Soft mix hopper standard (hard mix hopper optional)•
Standard gears•
84-piece plastic nozzle kit•
Stainless steel construction with casters•
Cleaning kit•
Color screen touch panel, with diagram and dimensions •

for each product
Stores up to 750 programs•
Each program password protected (can be changed by •

operator temporarily)
Language options (English, Spanish, French + more)•
On-screen fault diagnosis•

OPTIONS

Wire cut mechanism with hopper•
Selection of templates •

Standard (4 thru 11 across) ­Rotary soft dough (2 thru 6 across) ­Staggered ­Sheeting (4, 6, 8, 10 and 12 mm wide slots) -

Italian cookie die ­Plastic nozzle holders (0”-½”-¾”-1¼”-1½”-1¾” offsets)•
Metal nozzles (round or star, 6, 8, 10 and 12mm holes)•
Metal offset nozzles (round or star, various offsets and •

sizes)
Hard dough hopper with hard dough gears (call for •

availability)
Soft dough Intermediate or Particulate gears•

Division of Bakery Group

PRODUCTS

Wirecut cookies –
(w/wirecut option)

Italian cookies –
Brownies –
Sponge cake –
Layer cakes –
Eclairs –
Petit fours –
Lady ngers –
Crème puffs –
Mufns –
Cup cakes –
Meringue (drops, –

swirls)

Cheesecake –
Cake batters –
Macaroons –
Pound cake –
Bundt cake –
Coconut loaf –
Coffee cake –
Shortcake –
Banana cake –
Carrot cake –
Blueberry pound –

cake
Linzer tart –
Biscotti –

MIXES SHAPES

Meringue –
Choux –
Viennese –
Sponge mix –
Coconut mix –
Most cake and –

mufn batters

Spots –
Rings –
Swirls –
Semi-circles –
Fingers –
Multi-layer –

towers.

ADAMATIC • Division of

Phone: [phone] | 800-526-2807 Fax: [phone] • [e-mail] • www.adamatic.com

©2/2008 Product specications may be changed without notice. Always obtain current spec sheet at time of purchase.

Belshaw Adamatic Bakery Group

• 814 44th St NW, Suite 103, Auburn WA 98001

The First Name In Bakery

MODEL Omega depositor

Footprint 11.4 sq.ft (1.04 m3)

Overall height 61” (1540 m)

Overall width 47” (1200 mm)

Overall depth 35” (870 mm)

Tray size 18” x 26”

OPERATION

Hopper width 18” (45 cm)

Hopper capacity (soft mix) 10.8 gal (41 L)

Maximum deposit size 2.25 gal (8.5 L)

Maximum deposit rate 35 rows per minute

Max vertical lift on deposit 3-1/8” (80mm)

Min. distance between trays 2” (51 mm)

ELECTRICAL

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

SHIPPING

Approx shipping weight 600 lbs (275 kg)

Wirecut mechanism 50 lb (23 kg)

47” (1200 mm)

Mono Master ‘Omega’ Touch Depositor

35” (870 mm)

1

2

3

4

5

61” (1540 mm)

6

7

Left: Omega with
Wirecut mechanism

Templates: 1 Rotary 2 Standard 3 Staggered 4 Sheeting

5 Cookie die 6 Brass nozzle (large) 7 Brass nozzle (small)

FEATURE SNAPSHOTS

Design product on screen Wirecut mechanism (optional) Wirecut cookies Nozzles

1

2

3

Italian cookie deposits Italian cookie dies Gears: 1-Standard 2-Intermediate

ADAMATIC • Division of

Belshaw Adamatic Bakery Group

3-Particulate

• 814 44th St NW, Suite 103, Auburn WA 98001

Phone: [phone] | 800-526-2807 Fax: [phone] • [e-mail] • www.adamatic.com

©2/2008 Product specications may be changed without notice. Always obtain current spec sheet at time of purchase.

Huge variety of shapes + styles