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There is usually an egg liquid storage container. The egg liquid is transported to the nozzle or smearing device through a pump or other conveying device. The pump can adjust the flow and pressure of the egg liquid as needed to ensure that the egg liquid can be stably supplied to the working part.
Use devices such as rollers or brushes to evenly smear the egg liquid on the surface of biscuits. When the roller or brush is in contact with the biscuit, an appropriate amount of egg liquid will be transferred to the biscuit. By controlling the pressure, speed and contact time of the roller or brush with the biscuit, the smearing thickness of the egg liquid can be adjusted.
For some biscuits with regular shapes, multiple rollers or brushes can be used to smear at the same time to improve efficiency and uniformity of smearing.
Use a nozzle to atomize the egg liquid and spray it on the surface of biscuits. There is usually a special structure inside the nozzle, which can break the egg liquid into tiny droplets and form a mist under a certain pressure. By adjusting the pressure, angle and distance from the biscuit of the nozzle, the spraying range and thickness of the egg liquid can be controlled.
The spraying method can control the amount of egg liquid more precisely and can adapt to biscuits of different shapes and sizes.
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