Hygienic Mixers

We are now supplying hygienic mixers for the Food, Chemical, Cosmetics and Pharmaceutical Industries.

Working with reliable and established partners, sustaining a relationship with trusted manufacturers allows for tailor-made solutions. It is equally important to constantly improve mixing calculation tools and maintain consistent experience. To meet the specific needs of customers for new equipment or upgrading existing fleets and customer service improvements are always being made.

See below the extensive range of mixers:

Mixing Skid

Characteristics

Speed control of mixing elements
Temp monitoring & control
Tank pressure monitoring & control
Feed and supply pump control
CIP Control
Automated valve sequencing

For more information on hygienic mixers contact us on +44(0)113 252 6712

Static Mixer

Static hygienic mixers and heat exchangers are solutions for mixing, cooling, frothing, dispersion and pasteurisation of foods and beverages.

Within the food industry aspects as CIP cleaning, smooth and / or polished surfaces and sanitary fittings, are of importance. Therefore, by applying static mixing elements and by the achieved increased product velocity alongside the inner wall of the tube. The applied mixing element with respect to an empty tube after CIP Cleaning, provides a considerably cleaner result. Finally the subsequently measured bacterial count is minuscule.

In-line mixers introduce or remove heat from a product stream without the need for plate heat exchangers (which cannot work on high viscosity products and are difficult to clean) or excessively long shell and tube units.

The mixing elements are fully welded and electro-polished making them the cleanest available
Tailor made units
Supplied with or without heating/cooling jackets
Up to 4 injectors in a single housing
Intelligent design and pulse free flow allow us to make shorter mixers, minimising waste

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Applications:

Mixing flavouring agents, colouring agents, additives or fruit
Dispersing
Frothing
Airing
Temperature conditioning
Cooling spreads and butters
Pasteurisation
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. Firstly, in a chocolate flow a relatively smaller current of white chocolate is blended. As it stays in the laminar flow area, layers as described above arise, and this gives the beautiful marble effect. Secondly, the static mixer also lends itself perfectly to mixing air into chocolate. and this is called of two-phase mixing.

Re-work margarine

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, therefore, 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. This is a continuous process with an automatic interim CIP cleaning.

Pasteurisation of concentrated fruit – fast heating and cooling

To preserve taste in pasteurisation and sterilisation processes can be achieved by bringing the product to a high temperature quickly, keeping it there and then cooling it down quickly again. Fast heating and cooling is achieved by the mixing elements, because these promote exactly the right degree of refreshment on the heat-exchanging surface. Furthermore, well known food manufacturers are using these mixing elements very successfully, allowing the sterilisation sections to be built considerably smaller and thus improving efficiency.

Vertical agitator: Tandem

Characteristics

Specific sealing system in accordance with the application:

Single mechanical seal, dry turn, or dual cartridge
Level of finish: Industrial / Foodstuff / Sanitary
Anchor flange: Square / DIN 2576 / IEC type
Parallel geared motor
Interchangeability of agitator components

For more information or lead times contact our sales department click here

Datasheet

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The Tandem model has different sealing systems to be installed in accordance with the application.

Low-pressure sealing systems with lip seal or stuffing box
High pressure or vacuum sealing systems with mechanical seal: single, dry turn or dual cartridge

The mixer can work with products such as distilled drinks, juices, dairy products, syrups, creams, gels, colognes etc.

For more information or lead times contact our sales department +44 (0)113 252 6712 or email sales@hpeprocess.com

Side Entry Mixer

Characteristics

DIN 2576 anchor flange
Level of finish: foodstuff / sanitary
Gearbox with high-performance helicoidal gears
Single mechanical seal sealing system
GAMMA / MARINE propeller
Simplicity of parts

Datasheet

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Lateral agitators are highly suitable for maintaining and mixing products stored in medium and large volume tanks. The design allows high level of homogenisation of the mixture, which is why they are extensively used in the food industry, especially in the dairy industry.

Apart from milk cooling and maintenance, these units are used for:

Dissolution of products like sugar, syrup, yeast, fats, powdered foods, thickeners etc
Product homogenisation (wines, liquors, spices and flavourings in brines, vegetable oils, fats etc)
Heat exchangers
Dilutions (Whey, concentrates)
Product/suspension maintenance (soft drinks, orange, clementine, lemon juices etc)
Mixing flavours, additives, preservations etc

For more information or lead times please contact our sales team on +44 (0)113 252 6712 or email: sales@hpeprocess.com

Dual Movement Agitator

IBC agitator

Characteristics

Level of finish: sanitary
IEC anchor flange
Coaxial gears gearbox
Interchangeable agitation components
Easy assembly/dismantling

Datasheet

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IBC vertical agitators are widely used in the pharmaceutical industry because of their high performance and efficient agitation plus their low cost.

The IBC design changes in line with agitation characteristics and application requirement, with one or more impellers of the same or different kinds being used to provide the agitation required for each system.

Highly recommended for the following operations:

Dilutions, dissolutions and homogenisation
Product maintenance
Suspensions
Chemical product homogenisation
Temperature homogenisation

For more information or lead times please contact our sales team on +44 (0)113 252 6712 or email: sales@hpeprocess.com

Inline Mixer

Characteristics

Single or Dual cartridge mechanical seal
Adjustable head and propeller configuration
DIN 11851 connections
Adjustable discharge direction
High degree of hygiene
External protection against environmental oxidation

Datasheet

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In line mixers can provide high emulsion grades and are able to pump the product thanks to their slotted head and propeller design. These mixers achieve a completely homogenised , lump-free product and prevent oxidation. With the careful treatment they provide, these are highly recommended for handling and decanting already homogenised products, thanks to their ability to maintain the properties of the product whilst pumping.

The EML mixer is designed for optimal hygiene and straightforward maintenance. The head configuration changes in accordance with the kind of product and its requirements, with sieved, slotted and perforated configurations available.

EMLT inline mixers have multi-slotted heads designed specifically for each application, given the influence of the different products on the performance of the equipment. EMLT mixers can provide the highest levels of homogenisation in products with high viscosity, distant densities or which are difficult to mix, avoiding phase separation.

EML and EMLT inline mixers are widely used in:

Dissolutions, dispersions or mixing of solids (powders of crystals) in liquids
Emulsion, dilutions or liquids mixing
Milling
Mixing gases with liquids

For more information or lead times please contact our sales team on +44 (0)113 252 6712 or email: sales@hpeprocess.com

Vertical Mixer

Characteristics

Anchor flange DIN 2576
Adjustable head and propeller configuration
Hugh degree of hygiene
Interchangeable heads

Datasheet

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Vertical Mixers provide shear rates in emulsions and dispersions due to their head and turbine design. The vertical mixer produces a completely homogenised product, without lumps, in medium (5000 litres) and small volume applications. Due to the careful treatment they provide, these mixers are very useful for keeping the compound properties of products which are already homogenised.

Furthermore, with the EM design, the maintenance tasks are eased and the highest hygiene conditions ensured. The head configuration changes in accordance with the kind of product and its requirements, with sieved, slotted and perforated configurations available. These features mean EM Mixers can reduce particle size, destroy coagulations and quickly dissolve solids in liquids. Some vertical mixer applications are:

Emulsion of products in the food, cosmetic and pharmaceutical industries (mayonnaise, creams, sauces, etc)
Dissolution of sugars, sales, resins, gases etc
Suspensions, dispersions and dilutions
Mixing of solids (powder or crystals) in liquids
Homogenisations

For more information or lead times please contact our sales team on +44 (0)113 252 6712 or email: sales@hpeprocess.com

Bottom Entry Mixer

Characteristics

DIN 2576 PN10 Anchor flange
Adjustable head and turbine design
High degree of hygiene
Interchangeable heads: slotted, sieved or perforated
Easy assembly / dismounting
Double mechanical seal

Datasheet

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Bottom entry mixers meet all requirements in product dispersing, mixing, homogenising, and crushing processes.

The EMF mixers are installed in the bottom of the vessel and carry out highly efficient dissolving of the heaviest particles of the product. When turning, the turbine generates the suction required to draw the fluid towards the centre of the headpiece, where centrifugal force directs it toward the outside of the rotor. Once the space between the turbine and the stator is reached, the product is subjected to high pressure which leads to crushing. It then passes through the high turning speed headpiece orifices, generating a very high shearing strain which leads to dispersion, emulsification and homogenisation of the mix, as this process is repeated continuously.

The high level of shearing combined with the different types of headpieces (perforated, slotted, or sieved), generates the ideal particle size for stable emulsions and homogeneous mixes. These units can be used if an agitator system is fitted with an anchor impeller for high viscosity products, or can work alone if the product has low viscosity. In addition, all these features make the units essential in sectors as demanding as the food, pharmaceutical and cosmetic industries.

Solid Liquid Emulsifier

Characteristics

Dual Cartridge Mechanical seal
High degree of hygiene
Quick dismantling with CLAMP connections
Manual butterfly valve
External protection against environmental oxidation
Assembled over a transportable table
Mechanical seal cooling system through thermosiphon vessel
Control Panel
Level of finish: matte exterior (sandblasted) / inner polish (chemical polished + brushed)

Datasheet

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Solid -liquid emulsifiers EMTE with its rotor stator system optimised design altogether with its suction system, give homogenous mixtures of liquids with powders and granulated products. the simplicity of the parts and the connections ensure highly hygienic operation conditions.

The operating principle of this system is found in the suction generated by the quick circulation of the fluid through the feeder thank to the ventury effect, making powder suction easier. The mix enters the central part of the impeller and once inside, is dispersed through the diffuser orifices, where it is crushed and dispersed to obtain a completely homogeneous product. This way, the dissolution procedure is optimised achieving homogenous product with or without product recirculation.

Once it has been completely homogenised by rotor-stator system, the reverse turbine impeller provides the impulsion pressure necessary to pump the product towards the next unit, and also generates the suction necessary during operation.

The solid incorporation system prevents product moistening, thickening and solidification, thus avoiding any operation problems resulting from the appearance of agglomerations in the load.

Their performance makes them ideal for working with food, cosmetics and pharmaceutical industries. Some examples of operations where EMTE mixers are used are as follows:

Dissolving of sugar in food (wine, syrup, condensed milk, ice cream etc)
Preparation / reconstitution of powdered milk
Brine preparation
Syrup production
Dissolving of bentonites, tannins, thickeners, active carbon etc
Incorporation of additives, colourants, flavourers, agrochemical products, lime etc

Solid Liquid Mixer

Characteristics

Single Mechanical Seal S/S/EPDM
Level of finish: Sanitary
High hygiene degree
Quick dismantling with clamp connections
Manual butterfly valve
External protection against environmental oxidation

Datasheet

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Solid Liquid Mixers EMTB, with the optimised design of the blade and suction system, produce completely homogenised mixtures of powders or granulated products with liquids. The simplicity of the parts and the connections system facilitate maintenance tasks and ensure highly hygienic operation conditions.

The main fluid is pumped and carried through the mixing chamber, creating the suction required in order to add the solid, which is mixed violently to produce dissolution. Finally, all the powder is added, the regulation valve is closed and, after several circulations, a completely homogenised mixture is obtained. This solid incorporation system prevents product moistening, thickening and solidification, thus avoiding any operation problems resulting from appearance of agglomerations in the load.

EMTB performance makes them ideal for working in the food, cosmetic, and pharmaceutical industries. Some examples of operations where EMTB mixers are used as follows:

Brine preparation
Reconstitution of powdered milk
Syrup production
Dissolution of bentonite, thickeners, sugar etc
Incorporation of preservatives, additives, agrochemical products, lime etc