Compressed Air Australia recently provided a solution to a large bakery which had a problem with the quality of their hamburger buns related to excessive flour.
The dough patties which travel along a conveyor and into an oven had exccesive flour on the dough.
A small, targeted blow off (called a "fluff") is needed to remove excess flour. When the flour is blown off of the dough, it is extracted by a vacuum hood system mounted above the conveyor. They were unable to achieve a reliable, laminar airflow with consistent blow off force. Consequently they were left with large amounts of flour on the buns.
How the Super Air Knife Works
Compressed air flows through an inlet (1) into the plenum chamber of the Super Air Knife. The flow is directed to a precise, slotted orifice. As the primary airflow exits the thin slotted nozzle (2), it follows a flat surface that directs the airflow in a perfectly straight line. This creates a uniform sheet of air across the entire length of the Super Air Knife. Velocity loss is minimised and force is maximised as the room air (3) is entrained into the primary airstream at a ratio of 40:1. The result is a well defined sheet of laminar airflow with hard-hitting force and minimal wind shear.