Innovative caramel atomisation technique

A novel application stemming from our atomisation technology is the process of atomising or colouring with caramel. This methodology has already showcased itself, especially in the art of bacon colouring, with remarkable success. The outcome is a reduced oven cycle time and an alluring natural baking or grilling. The precise atomising technology dispenses an ultra-thin layer, ensuring optimal outcomes. The system can also achieve indirect colouring effects, such as the signature grill marks on hamburgers.

How it works

The system consists of a central control hub, an intricate pipe network, and multiple atomisers. These atomisers use compressed air to transform regular tap water into an exceptionally fine mist.