Arcall - Spinning Disk Glazer for Trays

• Applying an even glaze to baked goods such as pastries, pies, and tarts.
• Coating savoury items like sausage rolls or pasties for improved appearance and texture.
• Adding decorative finishes to confectionery and dessert items.
• Applying egg wash or other liquid coatings to bread and bun products.

Typical capacity

Throughput for this class of equipment typically ranges from several hundred to over a thousand trays per hour, depending on tray size and product type.

Power supply

Units of this type commonly operate on a 3-phase electrical supply, typically 400V, 50Hz, with varying power consumption based on motor size.

Footprint

A spinning disk glazer for trays typically requires a footprint of approximately 1.5m to 2.5m in length and 0.8m to 1.2m in width, excluding infeed/outfeed conveyors.

Coating material compatibility

These machines are generally compatible with various liquid coatings, including egg wash, sugar glazes, and savoury washes.

Tray compatibility

Units are commonly designed to accommodate standard bakery tray sizes, though specific dimensions should be verified with the seller.

Construction material

For food processing applications, the contact parts and frame are typically constructed from food-grade stainless steel.

• How does a spinning disk glazer work?

  A spinning disk glazer uses a rotating disk to atomise and evenly distribute a liquid coating over products as they pass underneath, often on a conveyor system.

• What maintenance is typically required for this equipment?

• Can this machine apply different types of glazes?

• Is this unit suitable for continuous production?

• What safety features are commonly found on these glazers?

Bakery decorating equipment holds a solid reputation for improving production speed and consistency. Buyers typically value units that maintain precise control and easy cleaning between colour changes. When purchasing used models, inspect nozzles and piping systems for wear, as these components significantly impact output quality. Industry sentiment favours machines offering straightforward maintenance and reliable performance over extended periods. Reliable construction and simpler mechanical designs tend to age well, making them practical investments for established bakeries seeking cost-effective capacity increases.

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