Application · Kitchen

Marinades, sauces and oils, evenly across a whole tray at once.

Prepping trays of meat, fish or vegetables for the line usually means brushing or pouring a marinade, an oil or a sauce over each one by hand, piece by piece. A sprayer covers the whole tray in one even pass, so every piece gets the same coating and the same start, without one corner soaked and another left dry.

Consistent prep, faster

A kitchen prepping the same dish at volume needs every portion to cook and taste the same. An even spray removes the variation that comes from one person’s brush technique differing from the next, and it is faster across a full tray than working piece by piece.

Thin liquids to thicker sauces, one sprayer

Oils and thin marinades run straight through the standard nozzle. Thicker sauces need only a change of nozzle to match the viscosity, not a different tool. Swap containers between jobs and the same sprayer moves from oil to marinade to sauce through a shift.