In the bakery sector the Jasca cold water atomizing systems can be used for the following applications:
- All kind of proofers
- Atomizing in process area
- Atomizing in working area
- Belt atomizing
- Gel atomizing on bread rolls
- Colouring of products
- Cooling down
- Alcohol atomizing in bread bags for longer shelf life
The installation is meant for atomizing water/oil (with eventually additives) in all kind of proofer systems. The main target is:
* To bring all your bread products to a perfection
This target can be achieved by the following advantages:
- Decrease the dehydration of the dough;
- uitdroging van het deeg te verminderen;
- Decrease the dehydration of the dough;
- Better bake results;
- Better colour forming;
- More flexible oven loading during the day;
- Better work- and resting hours;
Bbetter work- and resting hours:
- Steam is hard to control. Our system can control all the parameters easily;
- The energy costs are considerable lower by using our system;
- Less chance of mouldy in the cabinet;
- Less chance of dust forming;
- The system is trouble-free;
- You can use ordinary tap water;
Atomizing in working area
Atomizing working area
The installation is suitable for atomizing liquid products on water and/or oil basis. This system will guarantee you a consistency through controlled humidity and temperature as never experienced before.
The atomizing system consist of a central control box, one or more atomizing nozzles and connecting lines for water and compressed air.
With the atomizing nozzles, ordinary tap water is transformed into extremely fine droplets with the help of compressed air. At a short distance from the atomizing nozzle practically all water has been evaporated.
Since the moisture is injected in the room as extremely fine droplets, instead of steam, the total energy consumption is only 10% to 15% of the total energy consumption of comparable steam moistening. Apart from that, humidification by means of steam is not recommended since a lot of heat will be injected into the room.
Distribution of the moisture
Moisture has the property to spread out gradually in a room with stagnant air. To obtain an equal relative humidity, the temperature has to be the same in every part of the room. When differences appear in the temperature there also will be differences in the relatively humidity. In order to achieve a well controlled humidity, a homogeneous controlled temperature is a condition.
Atomizing nozzle units
Water and air will be mixed in the top of the nozzle, after which this mixture will be evaporated through the sprinkler. The units are self-cleaning through a unique patented system.
Both sprinkler openings in the nozzles, for water and air, will be cleaned periodically. Lime moisture and other pollution will be effectively removed out of the sprinkle openings.
The atomizing units are developed and constructed to stay trouble free and reliable for a very long time. The chance of interruptions will be reduced to practically zero. This is realised by using de most suitable materials like stainless steel for the air valve, the cleaning needles, the springs and Teflon closings on the moving parts. The nozzles are standard made of stainless steel.
The periodically maintenance will be dropped by this. A cheap, yearly maintenance is recommended. This can be done by your technician in cooperation with our service department.
The atomizing nozzles do not cause any moisture on the ground, machinery or product.
The special and unique atomizers produce extremely small droplets. As the moisture leaves the atomizing nozzle with force, it is mixed intensively with the air above in the room.
The force released by that, takes care of an optimal mixing and air circulation in the room.
Although this is done with low air velocities, the atomizing nozzles mix the moisture instantly with a big quantity of air in the refrigerating room. The droplets, which do not evaporate immediately and completely, will remain floating as a mist; this haste can be perceived.
A cold water atomizing system consist of:
- Atomizing nozzles incl. flow-controllers;
- A control box by which the atomizing nozzles in the room can be switched on and off;
- A very sensitive working humidity sensor;
|* Atomizing nozzle|
|Atomizing capacity||: 0,5 to 8 liter / h.|
|Compressed air consumption at optimum pressure||: 2 nm3 / h.|
|Necessary water pressure||0,2 Bar higher than the compressed air pressure (measured by the nozzle)|
|Body||: Stainless Steel|
|Air cap||: Stainless Steel 304|
|Springs||: Stainless Steel|
|Gaskets||: NBR 70 / Viton 80|
|Temperatures||: -10°.+90° C.|
|Weight||: approx. 0,65 kg|
|Dimensions||: Ø 38 mm, length 110 mm|
|: air 1/8″BSP|
|: water 1/8″ BSP|
|* Required water quality|
|Water hardness||: max. 25 gr. German Hardness|
|: min. 4 gr. German Hardness|
|Temperature||: min. 5° C.|
|: max. 50° C.|
|Min water pressure, measured at the nozzle||: 2,5 Bar over pressure|
Since pipes are mounted in a warm environment, a standard legionella prevention procedure is installed in the PLC of the control box. This procedure for the pipes can be preprogrammed from Jasca and ensures that regardless of the RH set point or time period a certain time unit water will be atomized. The legionella prevention is built into the PLC for both atomizers (standard) as well as for the pipes (optional).
Both are self-contained systems which independently of each other are active for a set point time unit through a pre-programmed setting. The time units and intervals are adjustable. The main switch should never be turned off, because this will disable the legionella prevention procedure. It is advisable to carry out an annual legionella check-up for control of the system. Jasca is able to execute this inspection for you.