Applications · Food & Pharma

STATIC MIXER FOR FOOD INGREDIENT & FLAVOUR BLENDING

Continuous inline blending of food ingredients (sugar syrups, acidulants, flavour concentrates, colour solutions, vitamins) into a beverage or food base. Eliminates batch mixing tanks.

Sanitary | Food Grade | 3A Certified
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Coefficient of Variation (CoV) ≤0.05
Key Parameter 1
Ra ≤0.8 µm
Key Parameter 2
3A Certified
Key Parameter 3
DN25–DN150
Key Parameter 4
Process Scheme
Food Base
Flavour / Sugar / Acid
KE Sanitary Mixer
Inline Brix/pH Analyser
Filling Line

Mixing Criteria

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.

Typical Viscosity
1–5000 cP (centipoise) (water to high-Brix sugar syrup)
Reynolds Number (Re)
Reynolds Number (Re) 2,000–200,000 (turbulent to transitional at product viscosity)

Material & Special Requirements

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.

Recommended Mixer
KE Series — Helical Element
Kenics-equivalent. 180° RH/LH helical elements joined at 90°. Halves striation thickness per element. Works laminar to turbulent. Best general-purpose choice.
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