SAS’s equipment enables fresh fish to be electrostatically coated inside an enclosed chamber before moving onto the next stage of production, such as the addition of breadcrumbs and batters. Any excess powder is caught by the tray below, greatly reducing wastage and ensuring a clean production area. To discover the best equipment for your choice of frozen food, see below or call us on +44 (0)1865 747634.
Dry Vibrator Model Type: SAS 1 C
This model is designed to atomise dry spices and create an electrostatic charge on the powder as it is blown into a chamber where the base product is passing through on a wire belt.
Powder onto fresh fish.
Benefits to user
Up to 98% coating of all products, greatly improved coating over traditional methods, less powder usage, cut down of dusting, cleaner chamber, less line contamination.