Glaze spraying machine

No more wrapping and no more bain-marie tubes! The functionality of the new system is based on an electric heating tube that associated to the numerical controller, maintains the programmed temperature. - Junior Professional ...

... compromises in terms of performance. Professional spraying technology at the highest level, even with high quantities. The professional technology of the Profi-Jet ensures an even and convincing spray ...

performance-oriented spray technology for perfectionists The Midi-Jet also fulfills the highest demands. It can be found in performance-oriented bakeries where space is at a minimum. No compromises with regard to quality. The ...

... maintenance compressed air technology • Innovative water cleaning system • Optional material containers available With the Jetino-Jet you are already opting for professional spraying technology in your bakery.

... ideal spraying system if you only want to process one material. The Uno-Jet is optionally available for processing apricot / cake glaze or fondant. The professional technology of the Uno-Jet guarantees ...

... one product The Solo-Jet is the ideal spraying system if you do not want to do without professional equipment even in the smaller bakery. The Solo-Jet is optionally available for processing apricot / cake glaze ...

Professional spraying technique for large quantities. The Spray-Profi is the ideal device to quickly convey large quantities of materials to be cold-processed (such as egg. oil / release agents, etc.) and to process ...

... delivered ready for use with hose and gun. • Smooth material application • Fast, effective processing • Fog-free spraying • Best results for: eggwash, glossy coatings, oil / release agents lump sugar, cream ...

Professional spraying technology for large quantities Thanks to its extremely powerful pump, the Container Jet ensures rapid and continuous material removal from large containers such as barrels and containers of all ...

... temperature of the spraying product at a constant level. Suction of the glaze or jelly is done directly from the container or bowl in the machine. The machine cabinets ...