Featuring a design that produces finer, more consistent and more stable emulsions, Tetra Pak said the new R370-1000D reduces the need for downstream homogenization, delivers a better quality end product and cuts energy bills.
Monica Gimre, executive vice president, processing systems at Tetra Pak, said the design was introduced in direct response to customer needs.
“Our new mixer streamlines production steps, reduces investment needs, lowers costs and sets a new benchmark for the industry,” Gimre said.
New mixing head
Central to the mixer is the unique restructuring and integration of a built-in de-aerating system, a flexible powder introduction system and a newly-designed mixing head.
This allows the machine to handle the highest viscosities for a recirculation mixer at up to 2,000 cP and break the size of the droplets to 1 micron, significantly smaller than the industry average of 7 microns.
The vacuum deaerator removes air, since air bubbles expand in size in a vacuum while bubble density is decreased. This allows air bubbles to rise to the surface and be removed more quickly.
The output of a much finer, more consistent and more stable emulsion reduces the need for downstream homogenization, an energy-intensive step in food processing.
This means it is now possible to eliminate the homogenization step completely in the production of certain types of ice creams, cutting energy consumption by up to 50% in the overall process.
The new mixer can also handle ingredients with up to 65% dry matter, the highest concentration for infant formula production.
This cuts down the need for evaporation, another expensive step in food processing, which Tetra Pak said can reduce costs by up to 90%.
The mixing machine produces at a capacity of up to 30,000 liters per hour and can be applied in the production of liquid dairy and beverages, ice cream and prepared food, as well as for most pre-mixing needs in food manufacturing.