FoodJet's oil depositor places oil precisely onto each product, instead of spraying it across the whole conveyor. Vision technology recognises every product on the belt and the depositor applies the oil only where it belongs, so you get an even, consistent coating on focaccia, flatbread and other baked goods. Far less oil is lost to the belt, and you avoid the slippery, sticky line that a traditional oil spray machine leaves behind.
Oil on the product, not the belt
A traditional oil spray machine sprays oil across the full conveyor, so a lot of it lands on the belt rather than the product. That is wasted oil and a slippery, sticky line to clean. FoodJet's oil depositor places the oil on the product and not around it, so you use less oil and keep the conveyor clean.
Vision targets every product
The depositor does not spray blindly. Vision technology recognises every product on the belt, so the oil is applied to each one even when products vary in size or sit off-centre. The nozzles place a measured amount where it belongs, which is how you replace brushing and blanket spraying with controlled, repeatable depositing.
The same coating, every product
Manual oiling and blanket spraying lead to too much oil on one product and too little on the next. The oil depositor applies the right amount to each product, so the coating stays even and consistent across a full run. You set the amount, and the line holds it, focaccia after focaccia.
Built for focaccia, flatbread and more
Focaccia depends on the right amount of oil for its texture and flavour, and flatbread needs an even coating to bake consistently. The oil depositor applies oil evenly across each piece, so you avoid over-oiling and under-oiling and get a consistent result on every product. The same setup handles other baked goods that need a controlled oil coating.
Explore related applications
The depositing solutions of FoodJet are always tailor-made to suit the needs and wishes of your production process. This means that no machine is exactly the same! This allows us to manufacture depositing solutions for a wide range of depositing materials. Take a look at our similar applications:
Want to see oil spraying on your product? Request a product test.
Working out your capacity
You can get a solid estimate of your line capacity yourself, with four numbers: the size of your product, the pitch (the spacing between products, across and along the belt), the number of lanes, and the belt speed. Product size, pitch and lanes together decide how many products fit on the belt at any moment. Multiply that by the belt speed and you have your capacity in products per minute, and from there per hour or per shift. This part is straight maths, and you do not need us for it.
There is one factor that does need our input: can we deposit your oil accurately at the belt speed you are aiming for? That depends on the oil and on your product, so the achievable speed varies. Rather than quote a fixed figure here, we establish it with you in a trial with your actual product, so the capacity you plan with is one we have measured, not one we have assumed.
More products on the same belt
The core of a FoodJet system is the depositing head: an array of individually controlled nozzles across the full width of the belt. Each nozzle deposits on demand, so the head places oil on any product, anywhere across the belt, with no fixed tooling and no set product positions. You run products closer together and across the full width, so the same belt and the same speed deliver more products per minute. The smaller the product, the more this counts.
An oil system built around your line
Every FoodJet system is configured to your line, so no two are identical. An oil depositing setup is matched to your product, your oil and your throughput, as a standalone unit or integrated into your existing conveyor. The table below shows what a typical oil application looks like.
Application | Depositing oil precisely onto products, not across the belt |
Materials | Oil and comparable liquids |
Substrates | Focaccia, flatbread and other baked goods on a conveyor |
Placement | Targeted; vision recognises each product, oil applied only where needed |
Coverage | Even, consistent coating, the right amount per product |
Waste | Reduced; oil lands on the product, not the conveyor |
Conveyor width | Configured to your line, for example a standard 800 mm belt |
Line speed | Established per product in a trial |
Operation | Automated, replaces manual brushing or blanket spraying |
System | Standalone or integrated into your existing conveyor |
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