Continuous inline blending of food ingredients (sugar syrups, acidulants, flavour concentrates, colour solutions, vitamins) into a beverage or food base. Eliminates batch mixing tanks.
Coefficient of Variation (CoV) ≤0.05 at inline analyser. Fully CIP-cleanable design (Sodium Hydroxide (NaOH) 2% at 80°C, Nitric Acid (HNO₃) 1% at 70°C). Mixer must be fully drainable. No dead legs or crevices. Sanitary surface finish Ra ≤0.8 µm.
Preferred MOC: 316L Stainless Steel standard. Electropolished Ra ≤0.8 µm on all wetted surfaces. EPDM or FKM O-rings for Clean-in-Place (CIP) compatibility. Tri-clamp ferrule connections.
3A or EHEDG certified design. KE-R removable elements for full visual Clean-in-Place (CIP) inspection. Heated mixer housing for high-Brix syrups (>60 Brix) to maintain flowability. Injection nozzle fully CIP-cleanable with no dead volume.