Which mixer is used in a food tank?+
The choice depends on the product. Fluid products such as milk and beverages use low-shear axial impellers, while thick products such as sauces and jam use a scraped anchor or HVM. BED-N leads where hygiene expectations are high.
What should a CIP-compatible mixer look like?+
A CIP-compatible mixer should leave no dead zones, drain fully and have a smooth surface. The target is Ra ≤ 0.8 µm on product-contact surfaces, and BED-N reaches Ra ≤ 0.4 µm by electropolishing. Shaft entry and gaskets are assessed together with the cleaning flow.
Why does a Ra ≤ 0.8 µm surface finish matter?+
As Ra falls, product and microorganisms adhere less easily and cleaning becomes easier. Ra is the average surface roughness, measured in µm. That is why Ra ≤ 0.8 µm is a common hygienic design target for food-contact surfaces.
Why does a milk tank mixer run slowly?+
A milk tank mixer runs slowly to avoid damaging fat globules and drawing in air. The aim is just enough flow to stop fat rising. Impellers such as HWM-B, which give high flow at low speed, are preferred for this duty.
Which impeller is used in a sugar dissolving tank?+
A sugar dissolving tank uses axial-flow impellers that lift solids off the floor, and HWM and HM lead for this duty. Because viscosity rises with Brix, impeller and drive are selected for the finished syrup. If heating is needed, a jacketed tank is assessed at the same time.
Why does a mayonnaise emulsion break?+
Mayonnaise usually breaks when the oil phase is added too fast or mixing is inadequate. Oil must be fed in a controlled way, droplets reduced with a homogenizer and air kept out with vacuum. Vacuum and homogenizer integration are options on the RC-L series.
What matters when choosing a mixer for a chocolate tank?+
Wall temperature, low speed and a scraper that clears product from the wall matter most in a chocolate tank. Jacket water or steam must never reach the product. Refining and conching are separate machine duties, so the tank is designed around melting, holding and blending.
Does a fermentation tank need a mixer?+
A fermentation tank needs a mixer when temperature, pH or oxygen must be kept uniform. In aerobic processes, gas dispersion impellers such as GDM or GDS provide oxygen transfer, while anaerobic products such as yoghurt need low-shear mixing without air. Variable speed is assessed to match the stages of the process.
Do powder feeding areas need ATEX?+
This depends on the zone classification of the plant. Sugar, starch and flour dust can create an explosive atmosphere. We can design for ATEX and Ex-proof requirements, and the zone class should be shared at quotation stage.
What data is needed for a food mixer quote?+
Tank diameter and liquid height, product name, viscosity and density, temperature range, batch size, cleaning routine and process duty are a sufficient start. We can build assumptions together for any data you do not have.
