How the sprayer is used
One tool, a whole shift of jobs.
The same food sprayer lays down egg wash, glaze, oil, release agents and cocoa butter. Here is what our customers do with it, and the result they get.
Wondering how it compares to a brush or a can? See the comparison →
Bakery
Egg wash on buns & bread
An even coat gives an even colour, and even colour sells. A full tray in seconds.
Pastry
Glaze & mirror glaze
Shine with no brush marks and no streaks, the same on every piece.
Release
Tin & tray release
A fine film of oil or release agent, far less than a brush or a can, so nothing sticks.
Convection ovens
Bake instead of fry
The thin even oil layer that makes convection-baked food crisp.
Chocolate
Velvet effect & coating
Warm-nozzle spraying of pre-tempered chocolate for a flawless matte finish.
Kitchen
Marinades, sauces & oils
Even coverage across trays of prepped product, quickly.