A new application from the atomization techniques, the atomization of caramel. This technique has already proven itself in practice by staining of bacon. Resulting in a shorter time in the oven and a natural cook / grill color. As a positive result is a very attractive product.
By the application of the spray technique is obtained an optimal dosage. A very thin layer is sprayed on so that a guaranteed optimum result is obtained. Indirect coloring like a grill stripe on burgers is also possible.
The system consists of a central control unit, a network and multiple injectors. To the nozzles will be normal tap water by means of compressed air in an extremely fine atomized mist.
- Improved product appearance.
- Lower energy consumption due to shorter residence time in oven.
- Low consumption of dyes by spraying with minimal doses.
- Self-cleaning units, resulting in low maintenance costs and stable system.