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Fats and margarine, fruit-desserts and juice concentrates, honey, cocoa and chocolate, ketchup, dairy products and sugar – everything needs to be mixed at one point in its production process. The different requirements concerning the mixing task(s), the mixing process and especially the hygienic standards (e.g. construction material, surface quality, CIP / SIP ability, sterile design) in the food industry have to be considered and put together to an economical agitator design.
The process characteristics of fermentation and hydrogenation are especially challenging within the food industry.
During the Fermentation process the product viscosity can exceed 5,000 mPas, e.g. Xanthan as a thickener for foods.
Such high viscosity fermentation processes are usually combined with high gassing rates which significantly influence the selection of a suitable impeller type and arrangement of the impeller(s), in order to achieve the best possible product output and quality.
Many substitutes of sugar like Sorbitol and Xylitol are produced by hydrogenating the appropriate sugar. By using state-of-the art mixing technology (e.g. the EKATO Combined Gassing system) the space-time yield can be increased significantly while the catalyst amount can even be reduced.
The EKATO Combined Gassing system doesn’t only offer advantages to the production of sugar substitutes, but also to the production of hydrogenated fats, e.g. margarine. In this case the EKATO Combined Gassing system can significantly reduce the time to reach the required iodine number, thanks to its excellent mass transfer.
Whether its stirring, blending, dissolving, heating, cooling, fermentation or hydrogenation – the EKATO agitator is your main support to reach the desired product quality and characteristics.