Bakon Food Equipment - Twin Head In Lane Glazer

Applications & Use Cases

• Applying a consistent glaze to baked goods such as doughnuts, pastries, and cakes.
• Finishing products in high-volume bakery production lines.
• Enhancing product appearance and extending shelf life through even coating.
• Integrating into automated or semi-automated bakery processing systems.

Typical Specifications

Typical throughput

For this class of equipment, throughput can typically range from several hundred to over a thousand items per hour, depending on product size and line speed.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with a dedicated circuit for heating elements and motors.

Conveyor width

The polycord conveyor width on in-lane glazers typically accommodates standard bakery tray or product dimensions, often between 300mm and 600mm.

Glaze temperature control

These systems commonly feature heated glaze tanks and spray nozzles with adjustable temperature control to maintain optimal glaze viscosity.

Material construction

Typically constructed from food-grade stainless steel for hygiene and durability, particularly for contact parts.

Footprint

The footprint for an in-lane glazer can vary, but typically requires a linear space of 1.5m to 3m within a production line.

Frequently Asked Questions

• What types of glazes can this unit handle?

  This type of glazer is typically designed for liquid glazes, including sugar glazes, fondant, and some chocolate coatings, provided they are of suitable viscosity when heated.

• Is it difficult to clean?

• What maintenance is typically required?

• Can the spray pattern be adjusted?

• What products are best suited for an in-lane glazer?