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Pastry sprayers are used to apply a layer of eggs, chocolate, jelly, or similar on top of pastry products either before or after baking – see Fig.11.30.1. Manually this could be done by using of a brush, but spraying is giving better distribution of sprayed fluid. Sprayers depend on compressed air pressure to push liquefied product from nozzle.  

Selection factors:

  • Materials; Stainless steel & food approved plastics.
  • Portable, table top or free stand.
  • Stationary or mobile (for free stand).
  • Sprayed product (jelly, eggs, etc).
  • Manual or electric air compression.
  • Has it built-in compressor or needs an external source?
  • With or without built-in heater? (For jelly, chocolate and similar to keep product liquefied).
  • Container volume in liters.

 

sprayer3

Fig.11.30.1 Spraying examples – WILLEMSE EN VAN ENGELEN– NETHERLANDS

  • Adjustable nozzle to give different decoration images (for chocolate).
  • See next examples.

 

sprayer-eggie-1

 Fig.11.30.2 Egg sprayer – WILLEMSE EN VAN ENGELEN– NETHERLANDS

sprayer-jelly-boy-2 

Fig.11.30.3 Jelly sprayer – WILLEMSE EN VAN ENGELEN– NETHERLANDS
sprayer-choco-basic-21
Fig.11.30.4 Chocolate sprayer – WILLEMSE EN VAN ENGELEN– NETHERLANDS

 

Market examples: 

The following equipments are manufactured by “Willemse en Van Engelen” –  Netherlands“. www.w-en-ve.nl

 Egg sprayer:

As shown in Fig.11.30.2, an egg sprayer with the following features; Stainless steel and food approved plastics, adjustable fluid volume, adjustable pressure, mist free, 0.6 liters container, wall mounted, flexible hose & gun, supplied without compressor (requires an external source), model (Eggie).

 Jelly sprayer:

As shown in Fig.11.30.3, a Jelly sprayer with the following features; Stainless steel and food approved plastics, 1 liter container, 350 Watts built-in electric heater, built-in air compressor, tank can work independently (out of machine) after pressure & temperature adjustment, 230 Volts, 7 kg weight, dims 360 x 230 x 300 mm, model (Jellyboy).

 Chocolate sprayer:

As shown in Fig.11.30.4, a Chocolate sprayer with the following features; Stainless steel and food approved plastics, 0.6 liter container, 400 Watts built-in electric heater, pressure regulator, mist free, adjustable temperature control (20 to 60 °C), 30 to 40 °C operating temperature range, digital temperature display, different spray images such as; thin or thick layer, spattering, velvet, cocoa powder decoration, strip/grain pattern etc, operated by 60 liter/min of compressed air (requires an external source), 230 Volts, 7 kg weight, dims 250 x 160 x 395 mm, model (Choco basic).