The latest in spraying technology for food makers

When it comes to spraying technology, food makers are spoilt for choice. We talk to Spraying Systems Co’s Kerry McPhail about what types of spray solutions work best for various applications and what is new on the market. Spraying technology is an essential part of food and beverage manufacturing facilities. It is used for everything from cleaning tanks to glazing cakes, and from sanitising bottles to portioning vitamins. As Kerry McPhail, Senior Sales Engineer at Spraying Systems Co told Food & Beverage Industry News, spraying technology is not a one-size-fits-all proposition. “We actually make in excess of 100,000 spray nozzles for use in a range of industries including food and beverage making,” he explained. “We’re continuously working with clients in designing new nozzles, because as clients improve and expand their processes they often require variations or improvements in spray nozzles.” McPhail explained that bakeries are big users of spraying technology. These operations use air knives to clean baking trays, air atomising electric guns to apply oil to trays a release agent, and fast electric guns to apply glazes to cakes, doughnuts, buns and so forth. Within the meat sector spraying technology applications include carcass washing, screen cleaning, boot cleaning, spray chilling, and sanitising evisceration tables, while dairy processors use spray technology for applications like apportioning preservatives to cheeses. Meanwhile, beverage makers use spraying technology to sanitise bottles, clean tanks with caustic solutions and so forth. Each application is unique so each is best performed by a specialised product. As McPhail pointed out, there are a number of factors to consider when using spraying technology. Repeatability and accuracy are two of these. For example,...

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