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Air Knives used to blow off excessive flour on buns

Supplier: Compressed Air Australia By: June Lindsay-Lorman
09 October, 2014

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 problem 

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.

The solution:  
The unreliable blowoff under the vacuum hood was replaced with EXAIR's Model 110030SS a 30" (762mm) Stainless Steel Super Air Knife. The Super Air Knife delivers a uniform airflow across the entire length and eliminates any possibility of dead spots that the bakery had previously experienced. In this application. The airflow swept across each row of buns and directed the excess flour toward the vacuum system leaving the buns clean of excess flour.
Editor's comments:
EXAIR's Super Air Knife delivers a laminar airflow that is ideal for a wide range of applications such as blowoff, cleaning, drying and cooling. Many companies choose the Super Air Knife for the low air consumption and quiet sound level. This happens to be an application when laminar airflow and hard-hitting force are key to making the application successful. For this application, the customer chose the Type 303 stainless steel model since it prevents contamination with food products.

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.

What is the Super Air Knife?