A FoodJet depositor puts the topping on each croissant, inline: a chocolate, compound or jam decoration on the baked croissant, or liquid cheese or tiger paste on the dough before baking. Vision finds each croissant and measures its shape, so the pattern is fitted to that one croissant, even when it lies skewed or rotated, or is a little longer, smaller or more curved than the next. It runs on a belt or on baking trays.
Croissants lie at every angle, and that makes them hard to decorate. Decoration is often done by hand, or with a stringer that runs continuously: chocolate also lands on the belt or the trays, which then need cleaning, and every croissant gets the same lines, whatever angle it lies at.
No two croissants are exactly alike: one is a little longer, another more curved, and each lies at its own angle. A vision system measures the position, orientation and outline of each croissant. The FoodJet Control Platform fits the pattern to that one croissant, and the depositing head, a row of individually controlled nozzles, deposits it on the moving belt or tray. Zigzag, stripes or dots: the pattern and the amount per croissant are set in the recipe, for every croissant size. Read more about vision-guided depositing.
Each nozzle opens only where the pattern needs it, so the chocolate you pay for ends up on your croissants. You buy less chocolate, and your line needs less cleaning. On baking trays too: the trays stay clean and go straight back into the line.
Chocolate, compound and warm jam go on the baked croissant from a heated depositing head. Liquid cheese and tiger paste go on the dough before baking, at ambient temperature. Before or after the oven, the depositor works the same way, and we confirm your topping in a trial with your own croissants.
With vision, every croissant is checked against the limits the operator has set. A croissant that is broken or misshapen gets no topping, and its status is passed on to your line, so your reject system knows which one to take out.
Hand or stringer | FoodJet with vision | |
|---|---|---|
Belt and trays | Chocolate also lands on belt and trays | Trays stay clean: nozzles open above a croissant |
Pattern | The same lines on every croissant | Your own pattern, set in the recipe |
Rotated croissants | A fixed pattern misses part of them | Vision turns the pattern with each one |
Croissants that differ in shape | The same lines, whatever the shape | The pattern adapts to the measured outline of each croissant |
Changeover | Manual adjustment | A recipe upload in the FoodJet Control Platform |
Send us your croissant type and size, your topping, whether it goes on before or after baking, whether your croissants run on a belt or on trays, and your line width and speed. We then test it with your own croissants. After the trial, we advise on the setup for your line and send you a proposal.