for the rational product refinement of bismarcks, donuts and cup cakes
Fondant, fat glazes, ganache or other viscous glazes are difficult to drag through a product bath or glaze from above over a glaze of glaze curtain. When towed through a product bath, unsightly streaks are produced by the conveyor belt on the glazed surface. When glazed over a glaze of glaze curtain, the glaze flows down and forms dripping noses.
It is much easier to pick up a pastry like a donut or a bismarck , dipping it headfirst into a glaze container, or immerse it, let it drain for a short time, then turn it and place it back on the tin or conveyor. Our dipping systems copy and automate the previous, very labor-intensive manual operation. The products receive a uniform glaze edge. For the medium change, only the material heating units need to be replaced.