Hygienic stainless steel for bakery, confectionery and snacks
Dough, sugar and fat like to stick
Dough, sugar, chocolate, fat and seasoning stick to stainless steel. That slows product flow, causes product loss and makes every changeover time consuming.
With many recipes on one line, allergen control matters too: whatever remains from the previous batch must not end up in the next.
Better product flow, faster changeovers
ViwateQ makes the surface smoother without changing the shape of your parts.
Sticking
Product slides better and hangs up less in hoppers and chutes.
Changeovers
Fewer residues mean shorter cleaning between recipes.
Risk of cross-contact
A cleaner surface helps limit residues between batches.
EHEDG
Measurable roughness in line with applicable standards.
Applications in bakery and snacks
- Dough processing and forming machines
- Dosing and sprinkling units
- Coating and seasoning drums
- Hoppers, chutes and distribution systems
- Conveyors and frames
Questions from bakery and snacks
An optimised surface topography gives product less grip. In practice customers notice that product flows better and less is left behind.
Yes. Both new and existing parts and frames can be treated. Feel free to request a sample.
Yes. ViwateQ uses no chemicals, so no residues remain on the surface.
Outsource or bring it in-house?
Have your parts finished by ViwateQ service, or bring the technology into your own production with a dedicated cabin. We help you choose the route that fits your volumes.
Discuss your production line
Tell us where product hangs up or where cleaning takes too long. An engineer is happy to help.