WO2004019708A1

WO2004019708A1 - Method and device for coating food products with a finishing substance

Info

Publication number: WO2004019708A1
Application number: PCT/AT2003/000248
Authority: WO
Inventors: Wolfgang Dunst
Original assignee: Schirnhofer Gesellschaft M.B.H.
Priority date: 2002-08-28
Filing date: 2003-08-28
Publication date: 2004-03-11
Also published as: AU2003258344A1

Abstract

The invention relates to a method for coating the surface of pieces of meat, fish or other food products (LG) with foodstuff finishing substances (LV) that have a high viscous, pasty and/or low viscous composition, or with substances of this type that contain edible solid particles. The method is characterised in that the meat, fish or foodstuff product (LG) that is to be finished is coated with said substance by means of a viscous spray device, which is equipped with a compressed gas supply and comprises a plurality of spray-coating nozzles (3), located in a spray-coating chamber (2), the direction of said nozzles being adjustable. According to the invention, at least one viscous or suspended material pump, peristaltic pump, 'Monoh' pump or similar is used as the transport organ (41) for transporting the foodstuff finishing substances to the spray-coating nozzles. The invention also relates to a device for carrying out said method.

Description

Method and device for applying food finishing compounds to food

The present invention relates to a new method and a new device for the flat application of food refining compositions which are present in the viscous, pulpy and / or viscous flowable state or in which the same has been added, or of solid particles which are edible, from the group of semen, Cereal and spice grains, particles of plants, vegetables, fruits, nuts or kernels, crumbs, flours, seasonings and sweeteners offset such masses from the group of dressings, dips, sauces, mayonnaise, marinades, breadcrumbs, breadcrumbs, glazes, creams and the like on meat, meat, sausage and smoked products, meat products, fish and fish products, meat substitute products and the like, as well as on other food products, baked goods or the like.

In recent years, the demand for essentially finished fresh products with ingredients, spices, etc., which e.g. by cooking, roasting, gratinating, steaming or the like. to be finalized, steadily. For understandable reasons, there is therefore an effort to bring these foods prepared for a final preparation into a form that is appealing to the consumer and to pack them in such a way that the buyer is encouraged to buy them just by looking at them.

In this sense, the object of the invention is to provide a method and a device for treating or coating the surface of, in particular fresh and unpacked, foods or foods, by means of which it is possible, preferably one Food finishing compound containing solid particles of the type mentioned at the outset, such as, for example such a marinade, a glaze, a breading or the like. to apply these foods as precisely and homogeneously as possible. The application of these usually in (thin) pulp-like, relatively viscous, and / or viscous and flowable and often also containing the mentioned particles food processing compositions serves e.g. to make tasteful, beautify the appearance, and also extend the shelf life or the like. of the food treated in this way.

It should be noted at this point that the new procedure. and the new device itself is suitable for coating a wide variety of foods, from baked dough to meat and meat products, although the range of possible uses cannot be comprehensively illustrated here. These include applying a glaze containing, for example, sugar sprinkles to a baked cake, just like that Application of a marinade containing, for example, spice grains to fresh meat, such as, for example, to a chop, a square or the like, which is particularly preferred in the context of the invention.

The previously known methods and devices for solving this problem have always had the disadvantage that the marinades, glazes, etc. were either to be applied manually, which is expensive and time-consuming or were subjected to an automatic dipping process. Diving seems practical at first reading, but has the disadvantage that an often very irregular surface coverage or surface structure is achieved, which is particularly disruptive when the particles of whatever type are present in locally very differently dense coverage. Furthermore, the above-mentioned treatment by means of dipping results in either too little or too much glaze, marinade or the like. sticks to the surface of the food, as well as that especially with inhomogeneous, e.g. Particles of spices or the like containing glazes and marinades, especially in spice marinades, parts of the glaze may fall off in an undesirable manner.

When using this frequently used method of dipping the food, an optically unsatisfactory result is achieved, which is particularly the case when presenting the food on the shelf or refrigerated shelf, such as of finalized meat products in self-service cups covered with transparent film is undesirable.

Furthermore, the coating of foodstuffs and foodstuffs with food-processing products by means of dipping has the disadvantage that the surface of the foodstuff has to be post-treated by means of a blower after dipping in order to remove excess food-processing materials from the same, whereby it repeatedly occurs that parts the just applied marinade, glaze or the like. be blown away in an irregular manner.

A spray application method has become known from GB 2 332 134 for the application of preserving salt solutions to ham slices.

According to this GB-A, a continuous loading of the thin ham slices on a conveyor belt having an approximately mesh structure is provided below and above the thin slices of ham which are directed toward the same, whereby this process is followed by a cooking of the ham. In this GB-A it is only about the spray application of apparently less viscous, i.e. easily flowable solutions of the salts of the speech and this document does not give any remarks as to how viscous, viscous, semi-rigid or mushy finishing compounds in a rational and effective manner could be applied to food. ₁ What such viscous or gel or jelly-like, ie "more difficult" masses and their application to ham or the like. As far as FR 2 450 564 A is concerned, the clear advice can be found on pouring such masses onto the food product using a kind of liquid curtain. 5 Understandably, such a method, which is more closely related to the above-mentioned diving and works with large excesses of "casting compound", cannot achieve a coating of the food good that is controllable and, in particular, uniform in its application area occupancy density.

The invention has set itself the task of eliminating the dipping method and / or a manual application of, in particular mixed with particles, food finishing compositions adhering to disadvantages of food and thus reaching the consumers in a positive manner, preferably offered in packaged form, food products ,

The present invention thus relates to a method of the type mentioned at the outset, which is characterized in that - for the application of the food finishing compound in a uniform layer which can be controlled in the application quantity on the outer or surface of the meat, fish and or foodstuffs, - this mass by means of a thick or suspended matter mass spraying or spraying device, which has a plurality of spray direction-adjustable spraying application nozzles arranged in a Q spray application chamber and is equipped with compressed air or gas conveyance, onto the meat to be refined, , Fish or Food product is applied, at least one thick or 5 suspended matter, rubber membrane, peristaltic or monohump pump being used as the conveying element for conveying the food finishing compositions to the spray application nozzles.

It has not been known until now, groceries, in particular fresh groceries, and, within this large sector, especially meat, meat, smoked and sausage products or the like. by spraying or spraying with a viscous, in many cases particle-containing marinade, glaze or the like. to refine. This type of refinement of the surface of a food good was opposed in particular by the prejudice understandable from the practitioner's point of view that especially when the food refining mass is more viscous or mushy and also due to a content of particles such as e.g. Spice particles, is inhomogeneous, such a mass 5 can not be applied homogeneously and evenly by spraying.

It has now succeeded on the basis of extensive tests, one in principle from the construction industry, in particular for the application of paste-like masses such as 1 In particular, plasters containing mineral or other particles as well as building materials and mortar or concrete compositions containing aggregates, long-known method, for an entirely different purpose, namely for the surface finishing of food, in particular meat and meat products. Even when applying plaster, there is the problem of actually applying the plaster evenly, although the plaster should no longer "flow off" once the plaster has been applied. There is also the problem that the plastering compound contains granular solid material, by which a spraying of liquid material, as known from GB 2 332 134 A referred to above, would be substantially disturbed or made impossible. With the present invention, this prejudice just described has thus been overcome for the first time, and the particularly effective method of spraying is now also available for those which, per se, in particular because of the mostly contained particles, are difficult to handle and fresh - Food finishing compounds to be applied are available. 5

The new process has made it possible, for the first time, to apply such inhomogeneous and therefore difficult to evenly apply food finishing compositions to Q food goods with little expenditure of time and money, with the formation of a uniform, optically demanding and structurally balanced surface coating structure.

In the context of the invention, the use of a thick and suspended matter spraying and spraying device has been found, the heart of which is at least one per se conventional thick and suspended matter pump, particularly preferably a peristaltic pump, for conveying the finishing materials to the 5 Spray nozzles is formed. Furthermore, e.g. so-called "monoh" thick matter pumps are also used.

Using a pump of this type - similar to the conveyance of the food porridge through the esophagus - the respective food finishing mass is conveyed, this mass being subject to only low shear forces and thus being transported very gently. 0 These pumps also have the advantage that they are much less subject to wear and are insensitive to dry running, which means that these devices are extremely reliable.

Peristaltic pumps with the trade name "INOMAT" from Inotec GmbH in Waldshut-Tiengen, DE may be mentioned as a preferred practical example. 5

With regard to the safety of the application, it has proven to be advantageous if, as stated in claim 2, in the case of the preferably provided content of solid particles in the food finishing composition, such as -j For example, spice particles or grains, the ratio between the free nozzle opening diameter or gap width and (average) grain size and the largest grain of the edible solid particles contained in the stated mass is kept within the range specified there. 5 According to claim 3, a particularly advantageous embodiment of the new method consists in increasing the area coverage density of the food finishing compound on the food by regulating the opening widths of the spray application nozzles and / or the quantity of conveying air supplied and / or by varying the quantity of the spray application nozzles supplied Food-

'® control finishing mass and / or by varying the speed of movement of the food.

In order to achieve a uniform occupancy of the food finishing compound in a favorable manner, according to A n s r u c h 4 it is provided that the food goods, which are preferably moved essentially in the horizontal direction, e.g. in the case of the application of marinades to meat products, to be sprayed with spray jets of the food finishing compound both from above and from below the food goods moved by the spray application device. Q It has also been shown that the coating of the food with the

Food processing agent then turns out to be particularly even and excess food processing compound drips off the food product more quickly if, as provided for in claim 5, the food product emanates from inclined nozzles, i.e. with not exactly vertically downwards and upwards, 5 instead just with slanted spray cones, curtains or fans of the food-processing goods, is applied, and / or the spray cones arranged above the food goods and those of the nozzles or nozzle heads arranged below the food goods moving between them, once in and once against the direction of travel of the food are aligned at an angle or at an acute angle 0.

Further improvements in the appearance of the meat product provided with a marinade or the like. can be achieved if, as is done in accordance with claim 6 and several spray cones, spray compartments or the like. be directed onto the same from above and below the food product passed through the spray zone, this claim further details regarding the ratio of working width and number of spray application nozzles or the spray cones, compartments, curtains or the like to be traversed by the food product. can be seen. In order on the one hand to keep the environmental impact small and on the other hand to minimize losses of food finishing compound, it is advantageous to provide in accordance with claim 7 that the excess portions dripping from the food item after it has been loaded with the 5 food finishing compound in a collecting container, collecting funnel or the like. collected and combined by recycle with the food finishing compound to be sprayed on, it being particularly advantageous if larger particles or the like arriving in the recycle compound - in particular in the case of foods with lower strength. the food in '° a mill or the like built into the return. be crushed in such a way that there is no danger of the spray application nozzle openings or gaps becoming blocked.

With regard to the data of advantageous working speeds in the practical implementation of the method, the A n s p r u c h 8 provides further information.

Another essential object of the invention, as already mentioned at the beginning 5, is a new installation for carrying out the method according to A n s r u c h 9 described in a different embodiment, the essential features of this new installation being

- That the system contains a meat, fish or food product that is fed through a spray application chamber and is to be coated with Q, within this

Chamber comprises a substantially horizontally moving spray application section, flexible and liquid-flowable or liquid material-permeable or rust, mesh or grid-like circulating conveyor belt, and

- That within the spray application chamber at least one above the 5 spray application section of the conveyor belt and at least one below it - by means of a thick matter or suspended matter pump, rubber diaphragm pump, peristaltic pump, "monoh" pump or the like as a conveying device with the food finishing compound and can be supplied with conveying air or gas, in its distance from the spray application section of the conveyor belt and in its angular position transversely to and in 0 the position or angle of the spray application nozzle head which can be adjusted or opposed to the direction of movement of the conveyor belt, each with said spray application section of the conveyor belt are arranged in the direction of their passage opening or gap width adjustable nozzle opening. 5

For smaller to medium-sized companies, systems with a number of spray nozzles, as can be seen from A n s r u c h 10, have proven to be favorable.

To avoid loss of valuable food finishing compound is in the embodiment according to claim 11 provided that the

Spray application chamber with a device for collecting and returning the from the

Grocery after the spray application dripping food finishing compound is equipped, wherein a vibrating screen can serve well for the removal of oversized particles or food items, particle agglomerations or the like.

Furthermore, there is a grinder for crushing pieces of food or the like. according to A n s r u c h ^ particularly advantageous, which prevents clogging of the application nozzles.

A training detail that is particularly gentle on the environment is provided by a separate suction device with filters for the fine spray particles from the spray application chamber.

An important aspect in the context of the invention, in particular with regard to the automation aimed at in all technical processes, is the use of a control and regulating device for the new system in accordance with A n s p r u c h 13.

The following example explains the invention in more detail:

Example: From the components drinking water, cooking oil, spices, table salt, flavor enhancer, monosodium glutamate, E621, wort, vinegar, spice extracts, colored peppercorn particles with a grain size of up to 1 mm, tomato powder, acidifier: lactic acid E270, preservative: potassium sorbate E20211, sodium benzoate E Thickening agent: Guar gum E412 and Xanthan E415 are used to prepare a marinade. In a spray application system equipped according to the invention with a "INOMAT M8" peristaltic pump, 35 kg of the above-described marinade per hour were obtained from both below and from above at a delivery rate of approximately 2000 average-sized chops per hour from a storage tank of 250 liters the raw chops lying on the conveyor belt and moved through between the spray application nozzles are applied, the spray cones of all six spray application nozzles filled with the described marinade being oriented at an angle of 80 ° to the conveyor belt covered with the chops and covering the full width of the spray cones with their overlapping cones , The chops, which are very evenly and attractively provided with the marinade and the spice particles in this way, were packed in styrofoam cups with a transparent film cover. In particular, the distribution of the spice grains contained in the marinade on the chops was very even, which was particularly well received by consumers.

The invention is further explained with the aid of the drawing:

1 schematically shows a view of or view from the side into Plant (s) according to the invention for applying a food finishing compound of the type described above to a food good and FIG. 2 likewise shows schematically a view of and insight into the same plant in the direction of the movement of the food good to be refined. The plant 100 shown in FIG. 1 for applying a flowable and pumpable food finishing compound Lv to lumpy food Lg, in particular meat products, comprises a spray application chamber 2 mounted on a possibly mobile frame 9, the interior of which is downward with a liquid collecting channel, one such funnel 6 or the like. is completed. The spray application chamber 2 is driven by a motor 12 or the like via rollers, rollers, wheels, gears 11 or the like. guided, liquid-permeable conveyor belt 1, which is designed essentially as a flexible grid, network or such a grate, which conveyor belt 1 in FIG. 1 has an essentially flat, horizontally oriented laying section 101 on the left upward, onto which the lumpy food Lg, for example pieces of meat, are placed and then passed through the spray application chamber 2 and then removed or removed from the removal section 101 ', for example by hand. The return section 102 of the conveyor belt 1 is within the spray application chamber 2 via correspondingly positioned deflection rollers 11 'or the like. led out downward or evasive, in order to provide a space for the arrangement of openings 31 with the openings 31 between the laying section 101 and the removal section 100 'of the conveyor belt 1, inside the spray application chamber 2, and the return section 102 of the conveyor belt 1 to keep clear upward nozzle heads 3.

From the funnel 6, which acts as a storage container for the food finishing compound Lv, with a stirrer 8 with drive 80 and a vibrating sieve 7 with drive 70 at its upper wide opening 601, a buffer vessel 45 or the like is connected via a line 42. and a feed line 4 with a feed pump 41, in particular a peristaltic pump, and via a corresponding branch line system 401 to the assembly racks or the like (not shown in more detail). detachably and adjustably attached - nozzle heads 3 above and below the spray application section 10 the food finishing compound Lv, for example a marinade, glaze, a sauce or the like. applied to the food good Lg from above and from below. The nozzle heads 3 arranged above the conveyor belt section 10 just mentioned, each connected to a compressed air supply member 35, and thus the spray cones ks flowing out of their openings 31 from finely divided particles of Food finishing compound Lv or its axes ak are aligned here at the same acute angles α against the direction of movement of the conveyor belt Rf. The nozzle openings 31 of the nozzle heads 3 below the just mentioned, also supplied with compressed air or conveying air Fl, and the axes ak of the spray cones ks emanating from them with finely divided food finishing compound Lv are likewise at the same acute angles α here aligned about 80 ° in the direction of movement Rf of the food good Lg on the conveyor belt 1.

Drip off from the surface of the food good Lg, thus thus “excess” food refining mass Lvü, collects in the funnel-like collecting box 6 of the spray application chamber 2 already mentioned above, which at the same time forms a storage container for the refining mass, and is essentially from its lowest point via a return line 42 is drawn off and conveyed away from the pump 41 via a possibly additionally available buffer container 45 and fed back to the spray application nozzles 3 via a line 4 and branch lines 401. It is advantageous to use a return line 4 'with a mill 46 for the comminution of coarser, from the food product Lg in to provide the finishing compound Lv, for example, by removal or the like. parts, pieces, in particular meat parts or the like.

1 also shows an advantageous embodiment of the hopper box 6, the upper wide opening 601 of which has a vibrating screen 7 which can be driven by a motor 70, through which coarser particles, particle agglomerates, parts or pieces of the food or meat good or. Like. Taken from the circuit of the finishing compound and at the same time a homogenization of the mass is achieved. This homogenization can also be supported by a stirrer with drive 80, the stirrer 8 of which is arranged in the vicinity of the base of the funnel box.

From the spray application chamber 2 a suction nozzle 25 goes upward for the suction of the fine particle spray ns forming in this chamber 2, a filter (not shown in detail) retaining this spray ns and thus ultimately delivering cleaned working air to the environment.

From a control and control panel 5, the corresponding height position and the angular position of the nozzle heads 3 above and below the conveyor belt section 10 in can be used via corresponding control lines (not shown in FIG. 1 for reasons of clarity) using appropriate sensors and actuators the spray application chamber 2, the width of the openings 31 of the spray nozzles 3 depending on the granularity of the solid particles present in the food finishing compound Lv, further the speed of the conveyor belt 1 and thus the conveying speed of the food material Lg, the conveying capacity of the pump 41 for conveying the - _j Food finishing compound Lv to the nozzle heads 3 and also the quantity and pressure of the conveying air Fl fed to the same are regulated and controlled in each case in a manner coordinated with the desired result of the food coating process.

5 In FIG. 2 it is shown - with otherwise the same reference numerals - how three nozzle heads 3 are arranged above and below the conveyor belt section 10 in the spray application chamber 2, of which in each case the nozzles 3 located in the middle position or the spray cones emanating from them are ks In this arrangement, each are directed perpendicularly to the surface of the food Lg '° and the two other, that is to say laterally arranged nozzle heads 3 and the axes ak of their spray cones ks are each inclined towards the center and towards the conveyor belt 1.

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Claims

-I claims:

1. Process for the flat application of foodstuffs which are present in the viscous, viscous, or viscous state or in the same state.

5 finishing compounds or of edible solid particles from the group

Seeds, cereals and spices, particles of plants, vegetables, fruits, nuts or kernels, crumbs, flours, seasonings and sweeteners add such masses from the group of dressings, dips, sauces, mayonnaise, marinades, breadcrumbs, breadcrumbs, glazes, Creams and the like in piece form

^ ^u present meat, meat, sausage and smoked products, meat products, fish and

Fish products, meat substitute products and the like, as well as on other food products, baked goods or the like, characterized in that - for the application of the food finishing compound in one

15 uniform and controllable in the application quantity layer on the outer or surface of the meat, fish or food goods, - this mass by means of a plurality of spray direction nozzles arranged in a spray application chamber and having compressed air or - gas drilling

20 equipped thick or suspended matter spraying or spraying device is applied to the meat, fish or food to be refined, with at least one thick or suspended matter, rubber membrane for conveying the food refining masses to the spray application nozzles -, peristaltic or monoh pump is used as a delivery device.

25

2. The method according to claim 1, characterized in that for the application of edible solid particles from the group consisting of grains, spice grains, spice particles, plant parts and the like. Food finishing compounds which have been mixed with the same by means of a thick and suspended matter spray.

³⁰ or spray device with spray application nozzles are applied to the food, the free nozzle opening diameter or gap or the like. 1.5 to 3 times the average grain size of the food finishing compound or 1.2 to 2.5 times the maximum grain size of the edible solid particles contained therein is or corresponds.

35

3. The method according to any one of claims 1 or 2, characterized in that by regulating the ratio of - the (the) -I spray application nozzle (s) fed to the spray device per unit of time -

Conveying air or conveying gas amount to the amount of food finishing compound conveyed through this nozzle per unit of time and / or by varying the speed of movement of the meat, fish or food items

5 area allocation of the same is controlled with the food finishing compound.

4. The method according to any one of claims 1 to 3, d a d u r c h g e k e n n z e i c h n e t that the meat, fish or food good on a flexible liquid-flowable endless conveyor belt or conveyor grate, network, grid or the like. ^ in an essentially horizontal direction, by in each case at least one spray application nozzle arranged above and at least one below the conveyor belt or the like just mentioned, the nozzle openings or gaps of which from these two positions mentioned point to the meat, fish or Are directed outwards, outgoing spray cones, spray curtains, spray compartments or the like

15 finely distributed food finishing compound is moved through.

5. The method according to any one of claims 1 to 4, d a d u r c h g e k e n n z e i c h n e t that the meat, fish or food in substantially horizontal

20 direction through - from above and below the conveyor belt, spray direction-adjustable spray application nozzles, the nozzle openings of which are directed towards the food product from the two positions mentioned

- Spray cones, spray curtains, spray fans or the like. Made of the finest particles of the food finishing compound is moved through, the main axes of the

25 individual spray cones or the main or middle planes of the individual

Spray curtains or spray fans from the food finishing compound at an angle between 90 and 75 ° to the direction or plane of movement of the meat, fish or Food goods are aligned, and / or

30 - that the food product through the spray cones, curtains or compartments or the like. The spray application nozzles arranged above the plane of movement of the moving meat, fish or food product, which are inclined or at an acute angle (α) of between 90 and 75 ° are aligned against the direction of movement of the food, and by spray cones, curtains or surfaces or the like. The below the

35 mentioned movement plane arranged spray application nozzles, which are also oriented obliquely at an acute angle (α) of between 90 and 75 ° but in the direction or plane of movement of the food product, or vice versa 1 is moved or guided.

6. The method according to any one of claims 1 to 5, characterized in that with an occupancy width of the conveyor belt or grate with the meat,

5 fish or food goods from 50 to 100 cm, the same by at least three - from above the plane of movement of the meat, fish or food goods along a line or straight line running perpendicular or perpendicular to its direction of movement - downward spraying nozzles Directed, overlapping spray cones, curtains, compartments or the like and moved or guided through at least three spray cones, curtains, compartments or the like directed upwards from 'spray application nozzles arranged analogously below the movement plane mentioned and that with a larger occupancy of the conveyor belt a correspondingly higher number of spray application nozzles is provided.

5

7. The method according to any one of claims 1 to 6, characterized in that dripping from the meat, fish or food, excess food finishing compound in a funnel box, collecting funnel or the like arranged below the spray application nozzles of the spraying or spraying device. o collected and either fed from there directly to the spray application nozzles or before being returned to the spray application nozzles by a comminution device or mill for comminuting - from meat, fish or. Food items that have been removed, washed away and carried away or parts thereof. 5

8. The method according to any one of claims 1 to 7, characterized in that - in the case of application of a glaze or marinade mixed with solid or spice particles on pieces of meat, chops or on food items of similar size - a ten-minute throughput rate of 350 to 400

"Pieces of meat, chops or the like are set with a ten-minute quantity of 5 to 6 kg of glaze or marinade.

9. Plant for the flat application of food refining compositions which are present in the viscous, viscous, or viscous or in the same liquid state, or of such with edible solid particles, from the group consisting of seeds, cereals and spices, particles of plants, vegetables, fruits, nuts or kernels, crumbs, flours, seasonings and sweeteners - _j Food finishing compounds from the group of dressings, dips, sauces,

Mayonnaise, marinades, breading, breadcrumbs, glazes, creams and the like on piece-by-piece meat, meat, sausage and smoked products, meat products, fish and fish products, meat substitution products and the like, as well as others

5 food products, baked goods or the like., For carrying out the method according to one of claims 1 to 8, characterized in

- That the system (100) is guided through a spray application chamber (2), to be covered with the meat, fish or food (Lg) to be refined, within 0 this chamber (2) an essentially horizontally moving spray application

Section (10) comprising, flexible and liquid-flowable or liquid-material-permeable or rust, net or grid-like circulating conveyor belt (1), and

- That within the spray application chamber (2) at least one above the 5 mentioned conveyor belt section (10) and at least one below the same - by means of thick matter or suspended matter pump (41), rubber diaphragm pump, peristaltic pump, "monoh" pump or the like. as a conveying device with the food processing mass (Lv) and with conveying air (Fl) or gas can be loaded, in its 0 distance from the spray application section (10) of the conveyor belt (1) and in it

Angular position (α) transversely to and in the or against the conveyor belt direction of movement position and angle adjustable spray application nozzle head (3) each with the spray application section (10) of the conveyor belt (1) directed towards, in their passage opening or gap width 5 adjustable nozzle opening (31) are arranged.

10. Plant according to claim 9, characterized in that above and below the conveyor belt section (10) within the spray application chamber (2) in each case a plurality of, preferably three, essentially 0 along a line or straight line transverse or perpendicular to Direction of movement (Rf) of the conveyor belt (1) or of the spray application nozzle heads (3) arranged on the same moving food product (Lg) with their nozzle openings (31) are directed downwards and upwards towards said conveyor belt section (10) , 5

11. Plant according to claim 9 or 10, characterized in that the finer with a suction device (25) with filter for suction ^ Mist particles (ns) of the food finishing compound (Lv)

Spray application chamber (2) below the spray application section (10) through a hopper box (6) or the like - preferably equipped with an agitator (8, 80). for the intake and collection of the excess food finishing compound that drips from the meat, fish or 5 food items (Lg) to be processed

(Lvü) is closed, from which it can be fed back via return lines (42, 4, 4 ', 401) to the nozzle heads (3) provided for the spray application, it being further preferred if at or above the opening on the top ( 601) of the funnel box (6) is arranged a vibrating screen (7) ⁰ that completely covers this opening (601).

12. Plant according to one of claims 9 to 11, characterized in that the return line (42) from the funnel box (6) is guided into a collecting container (45) for the excess 5 food finishing compound (Lvü) dripping from the food good (Lg), from where they - conveyed by means of a feed pump (41) - either directly via a return line (4, 401) or via a return line (4 ', 401) with a comminution device or mill (46) connected to the same for the comminution of of meat, fish or food (1) removed, washed away or torn away

Pieces or parts of the same can be fed back to the spray application nozzle heads (3).

13. System according to one of claims 9 to 12, d a d u r c h g e k e n e z e i c h n e t that it with a control device (5) for regulating and adjusting the

Conveyor belt (1) running speed and thus the speed of the meat, fish or food good (Lg) and / or the feed speed of the food finishing compound (Lv) to the nozzle heads (3) and / or the amount and pressure of the spray application Conveying air (Fl), or the conveying gas, and / or for the individual adjustment of the angles (α) which the nozzle heads (3) or their axes to the conveyor belt section (10) within the spray application chamber (2), and / or for the individual setting of the opening width of the nozzle openings (31) or column of the nozzle heads (3).