For a major, Wisconsin-based dairy products company, a progressing cavity pump handled the difficult task of transferring sweetened condensed milk out of flash coolers — solving a 25-year-old pumping problem. The NEMO pump provided by NETZSCH features a flexible rod design that eliminates the need for lubrication and protection against mechanical damage or corrosion. Since its installation, the pump has significantly reduced pump downtime, resulting in time, labor, and money savings.
Lowe Industries masters the science of dough mixing and manufactures custom designed mixing machines for the Pasta Industry. By Marion Mixers
With over 30 years of continued success with Kemutec Powder Technologies fine grinding and sifting equipment, the Edward B. Beharry & Co. Ltd. returned to Kemutec to refit their Georgetown, Guyana plant. Seeking ISO accreditation for their spice manufacturing process, they needed to automate and modernize their existing plant equipment while maintaining their high quality finished products. By Kemutec Powder Technologies
Now is a time of great opportunity for food entrepreneurs. Consumers are demanding more choices, and e-commerce is connecting buyers and sellers worldwide. Food startups can grow in new ways and more rapidly than was previously possible, but when success maxes out production capacity, the entrepreneur faces a new challenge—how to scale to keep up with demand.
Whether you are seriously considering a tumble blender for your process or still shopping for a suitable piece of blending equipment, here are 10 basic things you should know and think about before the making final decision.
This white paper explores five ways to increase energy efficiency in new and existing mixing processes.
Mixing is one of the most ubiquitous unit operations in the processing world. And oftentimes, improvements specific to the mixing step lead to overall big rewards that translate well in the balance sheet. The usual challenges include maintaining batch-tobatch uniformity and optimizing blend times, but could be as simple, yet equally important, as improving cleanliness.
This white paper presents some strategies for improving commonly encountered batch mixing problems. Because mixing processes vary from one application to another — with different objectives, design configurations, rheologies, operating limitations, etc. — there are no fix-all solutions that will apply to every situation.
Uniformly dispersing powders into a liquid batch in a practical amount of time is a common problem for F&B manufacturers. This white paper explores five tips for dispersing powders more efficiently.
Industrial food mixing usually refers to the process of combining two or more separate components to produce a certain level of homogeneity. Mixing is often an interchangeable term with blending. However, where blending is typically a gentler process, mixing can combine ingredients at more aggressive rates to create a homogenous mixture. Most processed foods start with a mixing process to achieve physiognomies that are imperative to the final product like homogeneity, texture, temperature, and structure.
The key objective of industrial food mixing is to have unvarying distribution (homogeneity) in the product. Typically, the homogenization consists of particle size reduction, which is achieved by the action of shearing forces. Homogenization is most-commonly known in the processing of milk.
Different products have different objectives, such as creating a stable emulsion. An emulsion is a product of mixing two immiscible liquids. Common examples in food processing would be creams, soups, sauces, mayonnaise, and margarines.
Industrial food mixing equipment is offered in various styles. The style that your food-making operation needs will be based on many different factors, such as, but not limited to: what is being mixed, desired viscosity, desired particle reduction, batch size, the facility’s available manufacturing space, energy costs, discharging options, cleaning, and sanitation options.
The most-common styles of industrial mixing equipment are:
In alignment with Marion Mixers expanding product and service capabilities, the enterprise announced recently that it has changed its name to Marion Process Solutions.
PX introduces the new SanStar SSi (Stainless Steel inline) sanitary mixer from its Lightnin brand.
Ross introduces a new line of Model 42C Cylindrical Ribbon Blenders designed to mix dry powders, wet granulations and paste-like materials with densities up to 100 lb/cu.ft. Available in many sizes from 1/2 to 1,000 cu.ft. working capacity, Cylindrical Ribbon Blenders can be built for atmospheric, full vacuum or internal pressure operation. A full range of standard, heavy-duty and sanitary models are offered.
Endress+Hauser releases the Liquipoint FTW33 point level switch for liquids. Designed for hygienic processes, the FTW33 meets FDArequirementsaswellas3ASanitaryStandardNumber 74.
Ross offers customizable Multi-Shaft Mixers for processing solid-liquid dispersions, solutions and emulsions over a wide range of viscosities.