Homogeneous mixing of sticky ingredients
In cooperation with its clients, Dinnissen Process Technology has developed a new variant of the well-known Pegasus® Continuous Mixer. The Pegasus mixes sticky liquids with a high sugar content (syrups) with dry powders such as flakes, flour and wheat meal.
The mizer can even mix sugar-containing liquids with dry ingredients in a
ratio of up to 75% by weight of the dry material. The new Pegasus® Continuous
Mixer primarily prevents ingredients from becoming extremely sticky, from caking
or lumping.
Flexible easy-to-clean continuous mixer
Mixing dry
basic ingredients with a high percentage of sticky liquids presents a challenge
for various companies in the food, feed, pharmaceutical and chemicals sectors.
This is particularly true when other complex aspects also play a role such as
hygiene, food safety, capacity, quality and efficiency. The new mixing
system can homogeneously mix a large number of dry basic ingredients, after
which the mixture can be mixed in with a roughly similar quantity of
sugar-containing sticky liquid in a second stage. The system still functions
effectively even if the dry basic ingredients vary in terms of particle size,
bulk density and flow characteristics.
The new Pegasus® Continuous Mixer
was developed completely in accordance with the practical needs and requirements
of our clients. The fact that the mixing shafts can be detached quite simply
from the rest of the system ensures that all parts can easily be accessed for
cleaning purposes. Switching to a new recipe can be accomplished quickly and
easily, as the system does not need to be cleaned in between.
Related website:
Dinnissen
