Dipping systems
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.
Your advantages with our patented dipping systems
- optimal product and process quality
- free dipping or immersing the products in the material bath
- fast change of glaze due to mobile material heating units with agitator
Technical highlights
- Hourly output per machine size of up to 6000 products
- Effective cleaning due to hygienic design
- PLC control to adapt to different requirements
KONTAKT
DOJA T∙E∙C
Sondermaschinen GmbH
Schillerstraße 20
72144 Dusslingen / Germany
Telefon: +49 7072 9293 0
Fax: +49 7072 9293 33
E-Mail:
