The Bun Glazing System is a mobile, pressurized food-liquid application system for controlled bun glazing, including egg-wash-capable configurations with chilling and clean-in-place provisions. Farhat configures the machine around the product and process liquid, so viscosity, temperature, food-safety risk and line speed are defined before the final model is released.
The machine’s role is specific: it is a mobile, pressurized food-liquid application system for controlled bun glazing, including egg-wash-capable configurations with chilling and clean-in-place provisions. Its value comes from making one critical operation repeatable while protecting the product for the next stage. Farhat engineers the product-contact path, drive arrangement, sensing, settings and transfer geometry as one system.
The bun glazing system can be considered for bun glaze, egg wash in the specifically configured hygienic system, water-based surface treatments, and products carried in detected lanes or cups. Compatibility is confirmed with both the intended product and process liquid.
Because egg wash is microbiologically sensitive, temperature limits, holding time, CIP validation and local food-safety rules must be defined for each installation. The controls scope should define permissives, blocked-product detection, upstream stop logic, downstream-ready signals, emergency-stop zones and restart behavior.
The figures below describe the uploaded reference configuration; they are not universal guarantees for every Farhat project.
| Documented tank | 50 L pressurized, double-jacket AISI304 |
| Documented nozzles | 4 food-contact PulsaJet nozzles with individual sensors |
| Documented chilled range | 5-10°C |
| Reference utilities | 220 V, 50 Hz; 24 VDC controls; 6-8 bar compressed air |
| Reference CIP hot-water provision | 2,000 L/hour at ≥40°C |
| Reference connection | DN25 tri-clamp |
Mobile pressurized glazing system: 50 L double-jacket AISI304 tank, 4 sensor-triggered PulsaJet nozzles, chilled 5-10°C liquid, PLC pulse-width dosing, DN25 tri-clamp CIP connection. Utilities 220 V / 50 Hz, 6-8 bar air.
Individual nozzle triggering avoids wasting glaze over gaps. Temperature-managed liquid supports sensitive egg wash. Pulse-width dosing gives repeatable application, and mobile CIP-ready design supports hygiene.
Egg-wash hygienic configuration with chilling and CIP, configurable nozzle count and dosing recipes, and integration hardware to match your bun line and food-safety plan.
It is a mobile, pressurized food-liquid application system for controlled bun glazing, including egg-wash-capable configurations with chilling and clean-in-place provisions. Farhat supplies it as a configured machine or as an integrated module within a bakery production line.
Typical applications include bun glaze, egg wash in the specifically configured hygienic system, water-based surface treatments, and products carried in detected lanes or cups. Final compatibility depends on the liquid and product, so representative trials are recommended.
Because egg wash is microbiologically sensitive, temperature limits, holding time, CIP validation and local food-safety rules are defined for each installation. The system includes chilling and clean-in-place provisions for that purpose.
Yes, when a site survey or verified drawings establish the infeed and discharge elevations, available footprint, product flow, utilities and controls interface. Retrofit scope may include new transition conveyors, guarding and software interlocks.
Farhat needs the process liquid and its properties, product samples or photographs, required output, row layout, utilities, sanitation method, plant drawing and the upstream/downstream machine details.
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