- Mixing flavouring agents, colouring agents, additives or fruit
- Temperature conditioning
- Cooling spreads and butters
- Dosing components for the production of cheese
- Production of drinking yoghurt – blending with fruit juice
- Coffee blending and heating of coffee extracts
- Beer production – adding CO2 to beer
- Mixing edible oils
- Desliming vegetable oils with phosphor acid
- Caramel crystallisation
- Sterilisation of vegetables and fruit concentrates
Marble chocolate – white and brown chocolate
A particular application in which static mixers have proven to be very useful, is marbling chocolate. Here, in a chocolate flow a relatively smaller current of white chocolate is blended. Because it stays in the laminar flow area, layers as described above arise, and this gives the beautiful marble effect. The static mixer also lends itself perfectly to mixing air into chocolate. We speak in this case, of two-phase mixing.
Many margarine installations in Europe run with a re-work section. In the feeding pipeline to the packaging machine a relatively small flow of margarine is returned, so that it is always on standby. Should a sudden failure of the packaging line occur, the full capacity of the cold margarine (6 ° C) will go through the re-work installation and return melted to the storage tank. Systems with warm water as well as those with steam work very satisfactorily.
Pasteurising and cooling sauces
Separated or mixed, an oil / water / starch mix is brought to the desired pasteurisation temperature by means of indirect steam heating. The hold phase may take place three times more quickly as a result of the fact that the mixing runs continuously. Thus, not a single particle can escape the heat treatment. Cooling to packaging temperature takes place by means of cold water. The entity forms a closed system, which is very easy to sterilise and to CIP clean.
Offal pasteurization – homogeneous mixing and temperature distribution
Liquid offal – valuable due to the high content of protein, fat and minerals – is thermally treated after the separator. It is a continuous process with an automatic interim CIP cleaning.
Pasteurisation of concentrated fruit – fast heating and cooling
Preserving taste in pasteurisation and sterilisation processes is realised by bringing the product to a high temperature quickly, keeping it there and then cooling it down quickly again. Fast heating and cooling is realised by the mixing elements, because these promote exactly the right degree of refreshment on the heat-exchanging surface. Known food manufacturers are using our mixing elements very successfully, allowing the sterilisation sections to be built considerably smaller and thus improving efficiency.