BAKERY SOLUTIONS

Precisely, gently, and uniformly apply coatings of almost any viscosity – even with particulates

• Herb butters, syrups, glazes, sauces, fats & oils, pan greasing, spice mixes
• Coating is atomized and uniformly dispersed Nozzle-less design consistently and accurately deposits coatings – even with particulates up to 1/4″ in size
• Completely enclosed design recovers unused coating, saving up to 60%

Quickly and efficiently heat or cool flowable product

• Glazes, icings, sauces, batter, fillings, egg wash, butter, herb butter
• No expensive consumables like N or CO2 Keeps product out of the bacteria growth zone
• Regulates coolant flow to ensure that the product stays at the desired temperature

Automatically produce batter and control temperature and viscosity

• Pancake batter, waffle batter, french toast coatings, arancini coatings, pizza log coatings
• Automatic viscosity measurement system – no messy or inconsistent Stein cups or operator intervention required
• Perfect for mixing water and premade dry mix

Coat and glaze quickly, easily, and efficiently

• Coatings on French toast, glazes and icings on hand-pies, turnovers, empanadas
• Produces a wide range of perfectly coated and glazed products
• Features a cascade system to completely coat

Precisely and uniformly grill both the top and bottom in a single pass

• Paninis, grilled cheese, quesadillas, arepas, tortillas, buns, rolls
• Single pass top and bottom cooking
• No open flame
• Available in multiple widths
• Available with or without grill marks

Automatically denest and convey all types of bread to your production line

• Sandwich lines, grilled cheese lines, French toast, and other post-bake lines
• Automatically unstack, denest, and transport bread to downstream equipment
• Eliminate hand-labor

Efficient and economical cooking

• Glazes, fillings, soups, sauces, ragouts, stews
• Available in a variety of sizes and configurations based on product and throughput
• Electrically or steam heated