Using electrostatics can now almost completely eradicate the perennial problem of starch powder dust on cheese processing lines. The technique dramatically cuts the amount of powder in the air during the application process and at the same time reduces wastage and delivers 100% product coating. To discover the best equipment for your choice of cheese, see below or call us on +44 (0)1865 747634.
Dry Vibrator Model Type: SAS 1 DV
This model is designed to atomise dry spices and create an electrostatic charge on the powder as it leaves a vibratory tray, which is angled and pointing onto the products to be coated.
Powder onto grated cheese.
Benefits to user
Up to 98% coating of all products, greatly improved coating over traditional methods, less powder usage, cut down of dusting, cleaner working area, cleaner drum, less line contamination.