Continuous Aerator Mixer A50

Specification

WHAT’s NEW
Small to medium sizes bakeries including premixing tank, buffer tank ,continuous aerating system . The machine can be installed independently for easy relocating working place. Machine guarantees special economy, durability, high performance, high quality, easy clean, save labour & place at reasonable prices.

FEATURES:
• Mixing head in stainless steel with 600 pins in rotor and stator
• With effective volume 1.2 litres
• Mixing head stator jacketed for tempering or cooling
• Pneumatic mixing head pressure regulator for pressure control inside the mixing head
• Direct drive for mixing head
• Frequency controlled r.p.m. adjustment of mixing head
• Manual air dosage with mass air flow meter
• All machine settings can be shown on the display
• Operating panel in inclined position & all machines settings can be shown on the display
• Can be equipped Seal flushing system for cooling/lubricating the machine seal
• All controls and electrical components are mounted inside Cabinet
• Mixer frame made of stainless steel
• All pipes & couplings executed in AISI 304

PROCEDURE

The process begins with, all ingredients will be preweighed and set ready for handling at each batter premix batch. After starting the pre-mixer the ingredients will be manually fed into the re-mixer at a rate and sequence as required for the specific recipe. Once the batch is pre-mixed then open the butterfly valve which will feed the whole batch into the buffer tank and close the butterfly valve if empty Now the pre-mixer is ready for next batch.

Directly underneath the buffer tank the main feed pump is placed which will pump the cake batter at the required capacity continuously supply to the mixing head of the aeration system.

The air, synchronised with the main pump, is injected into the mixing head at a rate as set from the control panel. In the mixing head the pins of both the rotor and stator see to it that the air is homogeneously mixed with the cake batter down to the required density and structure. From the mixing head the aerated cake batter is discharged towards the manifold depositing system onto the baking trays or steel band oven or discharge to hopper type depositor for further processing.