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Vertical Ribbon Mixer: S&L's Ideal Solution for Food Mixing
2020-10-27
As per the China Food Industry Status Analysis and Development Prospects Research Report (2020 edition) released by China Industry Research, the 13th Five-Year Plan for the food industry has set ambitious goals. By a certain year, the total output value of the food industry is projected to reach 12.7 trillion yuan, marking a substantial increase of 101.1%. This implies an average annual growth rate of approximately 15%. Additionally, profits and taxes are expected to hit 1.6 trillion yuan, showing a growth of 76.2% with an average annual growth rate of 12%. By the end of that year, there will be over 50 food industry enterprises boasting sales revenues of more than 10 billion yuan. Small and medium-sized food enterprises will leverage their expertise, precision, and unique new advantages to gradually achieve healthy development, while a number of enterprises with outdated technology will be phased out.
Commonly Used Food Additives
Preservatives: Sodium benzoate, potassium sorbate, sulfur dioxide, and lactic acid are among the commonly used preservatives. They are often applied in the processing of products like jams and preserves to extend their shelf life.
Antioxidants: Similar in function to preservatives, antioxidants such as Vitamin C and Isovitamin C help prevent the oxidation of food ingredients, maintaining the quality of the products.
Colorants: Commonly used synthetic colorants include carmine, amaranth, lemon yellow, and indigo. These colorants are added to change the appearance of food, making it more visually appealing and enhancing consumers' appetite.
Thickeners and Stabilizers: These additives play a crucial role in improving or stabilizing the physical properties of cold foods and beverages. They give the food a smooth and delicate appearance and ensure that frozen foods like ice cream maintain a soft and loose structure for an extended period.
Leavening Agents: In some candies and chocolates, leavening agents are added. They facilitate the production of carbon dioxide from the sugar matrix, causing the product to rise. Common leavening agents include sodium bicarbonate, ammonium bicarbonate, and compound leavening agents.
Sweeteners: Synthetic sweeteners like sodium saccharin and sodium cyclamate are used to enhance the sweetness of food products, allowing for reduced sugar content while maintaining the desired taste.
Sour Agents: Citric acid, tartaric acid, malic acid, and lactic acid are commonly used sour agents in beverages and candies. They are used to adjust and improve the flavor profile of these products.
Spices: Spices can be either synthetic or natural and come in a wide variety of flavors. In the production of various flavored chocolates, spices are extensively used to create unique and appealing tastes.
The Mixing Process in Food and Pharma Industries
With the rapid development of the food industry, especially in the area of flavoring spices, an increasing number of customers are seeking mixers that are easy to use, have a simple design, and can achieve excellent mixing results. To meet the requirements of GMP (Good Manufacturing Practice) or FDA (Food and Drug Administration), features such as easy cleaning and the prevention of cross-contamination have become of utmost importance.
In the past, ribbon mixers and plough mixers were widely used in many food factories. However, they had notable drawbacks in terms of cleaning and discharging residues. Due to their horizontal vessel shape, certain materials would accumulate at the two ends of the vessel, and these areas were difficult to clean thoroughly.
To address these issues, S&L has designed the vertical ribbon mixer. This innovative design not only solves the problems of cleaning and residue but also features a chopper on the side of the vessel to break up any lumpy materials during the mixing process.
Why S&L's Vertical Ribbon Mixer Ensures Perfect Mixing
Exceptional Mixing Accuracy: The vertical ribbon mixer can achieve the highest level of mixing accuracy. Even when dealing with components that are present in small quantities, it can ensure a uniform blend.
Superior Design: The product line of the vertical ribbon mixer stands out due to its compact and heavy-duty design. This makes it suitable for even the most demanding and challenging applications in the food industry.
Optional Heating or Cooling Jackets: Depending on the specific requirements of the mixing process, heating or cooling jackets can be added to the mixer, providing greater flexibility in controlling the temperature during mixing.
Efficient Discharge: The bottom outlet, combined with the small clearances between the rotor and the wall, ensures a fast and complete discharge of the mixed product. Only a minimal amount of product remains in the mixer after discharging.
Easy Cleaning: A cleanout door is strategically designed on the side of the vessel. This allows for easy access to every part inside the mixer, which is especially convenient for products that require cleaning after each batch.
Effective Chopper Design: The chopper is highly effective in breaking up products that are prone to blocking during the mixing process, ensuring a smooth and consistent mixing operation.
CIP Cleaning Design: S&L's vertical ribbon mixer also features a CIP (Clean-in-Place) cleaning design. CIP nozzles are installed on the top, the vessel, and the discharge valve. All CIP connections are of the BPE quick clamp type, and plug blind nozzles are available when CIP cleaning is not required, enabling a thorough and labor-saving cleaning process.
If you are in search of such outstanding mixing equipment for your food production needs, don't hesitate to contact us. Send an email to info@mixertec.com to obtain more detailed information.
