Product mixing and preparation systems

Typically: tanks with agitators, a unit for introducing dry components, pumps, a heat exchanger for heating or cooling, filtration and deaeration if required, piping with fittings and a control system with recipes. The composition is determined by the product and by the required capacity.

Through an intensive mixing unit with the powder fed into a high-shear zone — the dry component is wetted instantly and does not have time to form lumps. For stabilisers, starches, protein concentrates and sugar this is a fundamental difference from simply pouring into a tank with an agitator.

Yes, this is a standard part of such systems: recipes are stored in the control system, components are dosed by weight or by volume, the specified temperatures and mixing times are maintained, and the batch parameters are recorded. This removes the influence of the human factor on the stability of the product.

According to the requirement of the next stage of the line — filling or packing — and according to the process cycle: the time for introducing the components, mixing, holding, cleaning. We calculate the system so that it does not become a bottleneck and has a reserve for the planned growth in volumes.

The system is designed for CIP: cleaning circuits, drainability, absence of dead zones, automatic valves for switching the routes. For production facilities with frequent recipe changes, intermediate cleaning programmes are provided in order to minimise the downtime between batches.