F E AT U R E S A N D B E N E F I T S • Shear action for mixing that can be “tuned” to exactly the right amount of physical work, no more, no less. • The number of passes which the product makes through the mixing zone can be controlled. • Temperature rise normally associated with all shear-type mixing can be regulated. • Ability to make the materials in process pass through its multi-pass mixing zone not once, but many times during their residence within the mixer. • Cheese Spread • Cocoa Dispersion • Non-Dairy Topping • Cosmetic Emulsions • Pharmaceutical Creams & Lotions • Cream Cheese • Sponge Cake • Frozen Topping • Surgical Foam • Icing Base • Synthetic Foams PRODUCT INLET 2" S-LINE

T H E O RY O F O P E R AT I O N Materials are pumped into the mixer through the cylindrical housing inlet. They are pulled through the forest of intermeshing pins of the multi-pass mixing zone into the opening of the inner rotor disc. The rotor vanes exposed at the openings of the inner disc impel and centrifuMulti-pass mixing zone gally sling the materials to the rotor periphery. Here the materials are directed back to the Cooling Jacket multi-pass mixing zone by the product sweeper or directing vanes. Single-pass mixing zone The number of times the material is returned or recycled to and through...