Using Laminar Airflow To Float Pie Crusts
A bakery was losing their pie crust product when it traveled across the gap between two belt conveyors. They had experimented with open blow off and nozzles but could not achieve the desired effect to float the crusts across the gap. A Model 110006 6" (152mm) Super Air Knife provided the even airflow across a full 6" (152mm) to produce the outcome desired. The pie crusts now move smoothly from one conveyor to the next.