Brook Food to offer ‘revolutionary’ coating technology
Bakery machinery supplier Brook Food is to offer what it describes as ‘revolutionary’ electrostatic spraying equipment as part of a partnership with Swedish company Gema Switzerland GmbH.
Electrostatic spraying, Brook Food says, offers food producers an effective alternative to spraying powders and coatings onto various products. The machines can be used for applying cocoa and icing sugar to biscuits, cakes and doughnuts.
Advantages include improved efficiency of the application of powder particles onto end products and reduced waste as a recovery system in the machines captures unused particles for recirculation and reuse.
By charging the powder particles and allowing them to stick to the end product more effectively gives a better end result, according to Brook Food.
In addition, the electrostatic application takes place within a sealed area of the machine that features an extraction system which eliminates powder particles in the atmosphere.
The machines can be incorporated into existing production lines and feature the charging unit itself, dispensing head, which can be built to a company’s specific product specification and filtration and recirculation systems.
Belt widths vary from 300-1,500mm, while belt speeds of up to 15m per minute allow for high volumes of product to be coated. And according to Brook Food, powder savings have been reported in the region of 20-35%.
