The Omega's innovative features are summed up in its ability to simulate the hand movements of the master confectioner 25% faster than any comparable depositor on the market. Equipped with up and down as well as backward and forward feed table movement and rotary drive to the nozzles, the Omega deposits with spot on accuracy and consistency. It will process a wide range of mixes - from muffin batters supporting large suspended ingredients (such as chocolate chips or pieces of nut), through to biscuit mixes. Meringue, choux, viennese, sponge mix and coconut mix can all be deposited as whirls, fingers, spots, circles and semi-circles to form a wide variety of shapes and designs.
The Omega's standard soft mix hopper can be supplied to allow baking sheets up to 660 mm (26") to be processed through the machine. 'Drop in' particulate gears for the hopper are available for handling mixes with suspended ingredients, such as fruit, and intermediate gears are available as optional extras for processing stiffer mixes such as viennese and coconut recipes. All these features can be married into any one of up to 99 product programs to produce the most amazing variety of products.
This last feature moves us on to the Omega's large, fully programmable colour control screen designed to make it very easy for operators to create their own extremely accurate programmes, or to modify pre-installed programmes to suit a particular product mix. The opening 'index' screen features the list of programmes available together with a graphic representation of the product. By moving further into the very easily operated software, new programmes can be created, or existing programmes 'tweaked', or completely changed. This product creation screen also shows a graphic representation of the product as a plan and side elevation with dimensions in millimetres. Changes to programmes can be permanent, or just temporary for the mix being processed.
Another very useful feature of the Omega is its long depositing stroke, which allows product injectors to be used for cakes and doughnuts and programmable 'suck back', where the depositing pump can be set to momentarily run in reverse to give a neat non-drip completion to injecting, or any of the other depositing programs. Fillings such as jam, chocolate paste and custard can be injected by selecting these features. The tray feed table up and down movement is 80mm (3 1/8").
Martin Jones, MONO's sales director stated at the Omega's launch at Food & Bake 2004, 'The Omega is far more robust and strongly engineered than its competitors and with its icon driven, user friendly control panel it will lead the field.'
MONO's new, ultra compact, budget priced table-top confectionery depositor, the 'Omega', owes its neat design and innovative features to the invaluable experience gained from a long line of successful confectionery depositors that MONO have developed and sold world-wide, including the ground breaking 'Delta'. The Omega has been targeted at the smaller bakery business that is looking for a 'smart' depositor at a budget price - 'The Omega is a fast, quality machine with sophisticated performance that won't break the bank', is the way MONO's sales manager, Chris Huish has described the machine.