SAS’s equipment enables fresh meat and fish to be electrostatically coated with powder inside an enclosed chamber before moving onto the next stage, such as the addition of breadcrumbs and batters or other flavourings. Any excess powders are caught by the tray below, greatly reducing wastage and ensuring a clean production area. Ideal for products such as sausages, beefburgers, chicken nuggets and also fresh fish. 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 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.
Typical Uses
Powder onto fresh meat and 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 working area, cleaner drum, less line contamination.
Dry Vibrator Model Type: SAS 1 DV see above
Dry Vibrator Model Type: SAS 1 DVsee above
