A regional bakery has opened up production and after months of determining their recipe and icing selection, they still needed some help on getting the glazing level correct on the finished doughnuts. The baked goodness would travel under a waterfall of glazing and several variables would lead to the amount of glazing that would build up/ remain on the doughnut. After testing these variables out the customer still wanted a better coating so they called EXAIR.
The solution, a 30″ 316 Stainless Steel Super Air Knife to mount over the conveyor and blow down the surplus glazing into the catch pan for recirculation. The variability in force from a gentle breeze up to a forceful, glaze stripping blast, was exactly what the baker ordered. This setup has been in practice for months now and nothing but positive results have been tasted.
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