Food Ultrasonic Spray Coater

New ultrasonic sprayer enhances food safety and clean labels

The recent outbreaks of foodborne diseases in developed countries around the world have caused many deaths and hospitalizations. Food product manufacturers and supermarket chains had to recall their products from the market, thus suffering a major economic impact and damaging their reputation. In response to these outbreaks, major improvements have been made to the production process with the aim of improving food safety.

Ultrasonic sprayers can spray such antimicrobial agents on the surface of various foods to provide a higher level of protection against bacterial contamination. For example, for meat, poultry and egg products. Several of these antimicrobial agents are effective at very low doses (such as lauric arginine LAE) as long as they are applied evenly on the entire surface of the food. The combination of enhanced safety coatings and cleanliness has aroused increasing interest in these antibacterial agents in food manufacturers and spraying equipment, which can ensure uniform, low-dose spraying on food.

The new system is very suitable for spraying very small amounts of antibacterial agents evenly on the surface of the meat slices because they come down from the industrial slicer at high speed. Such precise low-dose coating capability is unmatched by any air-assisted spray system. Based on Cheersonic’s expertise and experience in FDA-approved medical device coating applications, the company now provides meat manufacturers and slicing equipment manufacturers with a unique ability to enhance safety by spraying antimicrobial agents.

Cheersonic’s anti-microbial application ultrasonic spraying machine is provided in an independent mode. The controller of this equipment can adjust the flow rate, spray plume shape and other variables, and can be integrated with the ultrasonic high-speed slicer as an integrated system. Cheersonic uses its patented ultrasonic nozzle to provide uniform, low flow spray. These nozzles produce a soft atomization effect so that the droplets will not rebound, so that an antibacterial coating is completely and evenly covered on both sides of the entire meat slice.