Vantage granted US patent for its spray technology used by bakers
The firm’s smart spray technology guarantees a consistent spray in each pan, resulting in higher product quality by preventing damage to the surface of baked goods.
USA – Vantage Food, a global leader in food process aid technology, has been granted U.S. Patent 12,279,622 for its innovative POSISPRAY™ smart spray and detection system tailored for bakers.
The technology enhances production efficiency in commercial bakeries by ensuring the precise application of release agent blends and real-time identification of mis-sprays, leading to increased throughput.
“Our customers continuously seek ways to reduce waste and increase the efficiency of their bakery operations,” said Jan Tinge, Executive Vice President of Vantage Food.
Tinge emphasized that Vantage has created a comprehensive release agent solution for commercial bakeries by combining their high-performance release agent blends, the MALLET™ brand of custom-built processing equipment, and the patented POSISPRAY smart spray and detection technology.
This smart technology automatically adjusts the precision spray patterns as pans age, ensuring consistent release performance regardless of the condition of the pan glaze.
If a spray is missed, an alarm—both audible and visual—is triggered, and a diagnostic notification is sent, which reduces the need for constant monitoring.
POSISPRAY technology is available exclusively as part of a complete release agent solution that includes blends, equipment, and services. It can be customized for a variety of applications, including bread, cake, and pizza.
As a leader in the food industry, Vantage Food is dedicated to providing exceptional service to its customers through a comprehensive range of release agents, functional ingredients, and equipment designed to meet the diverse needs of various food applications.
Vantage Food is a reliable supplier committed to quality and innovation, delivering top-notch solutions that support the success of both large-scale operations and small businesses. Vantage Food is a business unit of Vantage Specialty Chemicals.
Spray technology employs specialized equipment to atomize and distribute liquids or coatings in the form of sprays. This process involves nozzles or atomizers that break down liquids into small droplets, creating a fine mist suitable for application to bakery products.
There are several types of spray systems commonly used in bakeries:
- Airless Spray Systems: These systems utilize hydraulic pressure to atomize the liquid and distribute it evenly. They are ideal for thicker and more viscous liquids, such as glazes, icings, or egg washes.
- Air-assisted Spray Systems: Combining hydraulic pressure with compressed air, these systems atomize thinner liquids, such as oils, release agents, or mold inhibitors.
- Ultrasonic Spray Systems: Using high-frequency vibrations, ultrasonic systems break down liquids into a fine mist, making them suitable for delicate or temperature-sensitive coatings.
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