Bakery Applications
BREAD SCORING
Make scoring and marking dough easy by utilising spray technology from Spraying Systems Co. to automate the scoring of bread loaves, rolls and buns while reducing scrap and maintenance downtime.
A common issue many bakeries have with standard mechanical splitter systems is that dough will more often than not stick to the cutting blades. This can become problematic as it increases the need for maintenance downtime for the bakery, meaning less time spent in production. The Bread Scoring Spray System eliminates the possibility of dough sticking to the cutting blades as there is no direct contact to the dough- instead the scores are made via water sprays.
The system consists of an AutoJet® Model 2008+ Control Panel and PulsaJet® Automatic Spray Nozzles. The PulsaJet® Nozzles can be arranged in sanitary manifolds for a variety of conveyor widths. The nozzles score the bread using Precision Spray Control (PSC) as the bread passes underneath the spray manifold. Clean, needle-like score marks are produced, even when conveyor line speed changes. Customised manifolds are available for bakeries that require different bread scoring patterns.
Benefits:
- Maintenance time is reduced
- Dough scrap is reduced
- Production time boost
- Consistent shape and appearance of bread
