Confectionery

Spraying electrostatically achieves a true wraparound effect on each sweet, with the different layers applied gradually to guarantee a consistent build-up of coating, totally smooth and free of lumps and cracks. Different powdered flavourings can be added as necessary. Extensively used in the application of anti-sticking agents in chewing gum manufacture. Already a popular choice for confectionery manufacturers, with units installed in many locations. To discover the best equipment for your choice of confectionery, see below or call us on +44 (0)1865 747634.


Oil Model Type: SAS 1 O
This model is designed to atomise oil. The electrostatic spray head is attached to the dispensing tube that atomises and creates an electrostatic charge on the oil. The spray head is angled to point to the product to be coated.

Typical Uses
Oil/liquid into batch drums.

Benefits to user
98% coating of all products, less oil usage, cut down of misting, cleaner working area, less line contamination, greatly improved quality.


Dry Cone Model Type: SAS 1 C
This model is designed to atomise dry spices and create an electrostatic charge on the powder as it leaves a dry powder spray nozzle. The powder is collected in a cone from a screw feeder and is transferred to the electrostatic spray nozzle through a venturi and blown through a powder tube.

Typical Uses
Applies sugar free powders in confectionery.

Benefits to user
Up to 98% coating of all products, greatly improved coating over traditional methods, less powder usage, cleaner drum, less line contamination, and shorter production time.

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