Mixing & concentration
Vacuum Chopper Mixer
A small mixer that chops and blends thick products such as sauces, cheese and dressings under vacuum. The setup controls the mixing temperature.
How the equipment works
Cutting blades and a wall scraper mix thick products such as sauces, dressings, cheese and soups. A jacket around the tank heats or cools the mixture.
Vacuum draws air out of the batch and reduces bubbles. Readings of blade speed, mixing time, and batch temperature help explain changes in texture and appearance during the run.
The operating temperature range, power, and other utility requirements depend on the setup.
Specifications
Settings and connections vary by setup.
| Archived maximum capacity | 5 L |
|---|---|
| Process modes | Chopping, mixing and emulsification under vacuum |
| Temperature control | Heating and cooling jacket |
A closer look
