Ice Cream High Shear Homogenizer Mixer

Ice cream high shear homogenizer mixer must be used in conjuction with an efficient in-tank agitator to wet out power. And it is easily retrofitted to existing plant and can be used to discharge wessel.

I.Technical Parameters

II.The Problem

A lot of problems can be meet when using tradition al power-liquid mixer and agitators;

1.Power must be added at a controlled rate to reduce agglomerates.

2.Frequent powder premixing is used to reduce agglomeration, increase cost and processing time.

3.Conventional systems cannot generate sufficient shear to break down agglomerates.

4.Longer processing times are required to complete the dispersion and achieve satisfactory consistency.

5.Poor dispersion can cause part of the hydrated material to collect on the walls of the heat exchanger, thereby impairing heat transfer.

III.The Solution

These problems can be addressed by adding  high shear  mixer to existing processes. The operation instructions are as follows.

1.The high-speed rotation of the rotor creates a powerful suction that draws liquid and solid / powdered ingredients into the mixing zone. These can be added without premixing.

2.The materials are  subjected to intense high shear forces in the closed area of the working head. The agglomerates are broken in the gap between the rotor blade and the stator wall. A lumpy mixture was quickly obtained.

3.Fresh material is drawn into the work head, the product is squeezed out of the stator. A cyclic mixing cycle was established in which all materials passed through the Silverson work head, thereby accelerating the hydration process.

IIV.Advantages

1.Premixing of powdered ingredients is not necessary.

2.Agglomerate-free mix.

3.Longer run between cleaning cycles.

4.Greater uniformity between batches.

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