FoodJet deposits a layer of liquid cheese on buns before the cheese waterfall. The liquid cheese works as an adhesive, so more grated cheese stays on the product, less goes back into the return system and less ends up in the freezing tunnel.
Many lines spray water on the buns before the cheese waterfall, so the grated cheese sticks better. In practice a lot goes wrong:
A 70-second animation: vision measures each bun, and the liquid cheese goes on the bun as the adhesive for the cheese waterfall, so more grated cheese stays on your buns.
You replace the water spraying with a depositor that applies liquid cheese. The liquid cheese adds taste and holds the grated cheese from the waterfall.
More cheese stays on the product, so less goes back into the return, there is less cleaning downstream and the product looks fuller in the packaging. How much you gain depends on your product and line.
It does not matter whether your buns run on trays or on a conveyor belt. FoodJet deposits only on the product, so little material ends up on the line downstream.
Products that are not aligned, have odd shapes, or come in several shapes in one flow are no problem: vision guidance detects each product and the depositor follows it.
Want to see liquid cheese depositing on your product? Request a trial
Animation: vision measures each bun, and the liquid cheese goes on the bun as the adhesive for the cheese waterfall, so more grated cheese stays on your buns. More info here
Apply a layer of liquid cheese to your product. It adds taste and works as an adhesive. More info here
