ALP Rotary greaser

• Automated greasing of baking tins and trays in commercial bakeries.
• Application of release agents to bakeware before dough or batter is added.
• Used in production lines for bread, cakes, pastries, and other baked goods.
• Suitable for operations requiring consistent and hygienic greasing processes.

Typical throughput

For this class of equipment, throughput can typically range from 500 to 2,000 trays per hour, depending on tray size and conveyor speed.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with varying amperage depending on motor size.

Footprint

A rotary greaser with a 1400mm x 300mm conveyor typically has an overall footprint of approximately 1.5m to 2.0m in length and 0.8m to 1.2m in width, including ancillary components.

Construction material

Equipment for food processing, such as this unit, is commonly constructed from stainless steel for hygiene and durability.

Greasing method

This unit employs a top-mounted rotary greasing head, which typically uses brushes or rollers to apply grease evenly.

Grease recirculation

The inclusion of a recirculation pump and tank is common for managing and reusing greasing agents efficiently.

Mobility

Many units of this type are designed to be mobile, often fitted with castors, to allow for flexible placement within a production facility.

• What types of greasing agents can this machine handle?

  This type of rotary greaser is typically designed for liquid or semi-liquid release agents, oils, and greases commonly used in baking. Buyers should confirm compatibility with specific products.

• Is this machine suitable for all sizes of baking tins and trays?

• What maintenance is typically required for a rotary greaser?

• Can the greasing application be adjusted?

• What are the benefits of an automated greaser over manual greasing?

Bakery coating equipment generally earns solid regard for improving product consistency and reducing manual labour. Buyers typically value machines offering adjustable coating thickness and reliable spray or enrobing systems. When purchasing used units, inspectors should examine spray nozzles for blockages, verify electrical controls function properly, and assess overall cleanliness of internal components. Common strengths include durability of stainless steel construction and relative ease of maintenance. Industry sentiment favours models designed for straightforward disassembly and cleaning, essential for food safety compliance.

General overview for this equipment type