The mixer consists essentially of a jacket and a vertically mounted centrifugal pump impeller. The suction side has a hopper and piping to separate the solids inlet from the liquid, thus avoiding the formation of flocs before the material enters the jacket. -The liquid enters the mixing chamber at a high velocity, thus creating a vacuum in the center of the impeller, which draws in the solids. The entry of solids can be controlled by a valve installed under the filling hopper. It is important to maintain low pressure on the suction and discharge sides of the mixer. Avoid cavitation. Therefore, only provide the transfer pump when the application really needs it (large pressure will reduce the suction of solids, high viscosity materials, etc.), always remember that the suction capacity will be reduced. -When the outlet pressure is very high, a centrifugal pump needs to be installed to drain the side of the mixer. When the viscosity exceeds 500 cP, the transfer pump and the discharge pump must be positive displacement pumps (rotor pumps).
Preparation of syrups, sorbitol, glucose, lactose and derivatives
Preparation of milk powder, dissolution of cocoa powder or sugar in milk
Preparation of dairy slurries
Preparation of flour and starch slurries
Preparation of brines, premixed sour cheeses, and other dairy desserts
Dissolution of dappled clay for wine filtration
Dissolving casein and casein in the cheese-making industry
Formulation of pesticides and fertilizers
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