When it comes to industrial and commercial blending, industrial equipment used by contract manufacturers is designed and engineered for speed, precision, homogenous mixing quality, efficiency, plant safety, and the ultimate in food safety. Blending and mixing systems are designed based on a thorough knowledge of the contract manufacturing industry and a complete understanding of the particular blending specifications for the specific customer in question. There are many types of mixing and blending equipment used by contract manufacturers in their dry food processing operations. The equipment below is some of the more prevalent options on the market today.
Littleford/Lodige Plow Mixer Technology:
The plow mixer offers a unique action created by the movement and geometry of the ingredients being mixed. The bed of the mixer is mechanically fluidized and the ingredients are mixed in a manner that is effective though soft enough not compromise the physical properties of the ingredients. The mixing elements are arranged at engineered intervals on the mixer shaft. Engineers specifically design their size, number, arrangement, and geometric shape. The proper units incorporate high-speed blending choppers, enhancing mixing action by controlling particle size and trace, or liquid ingredient dispersion. Blend times can run from one to five minutes.
PRICE CHOPPER APPLICATION
Ribbon Blender Technology:
The Double Ribbon blender is prized in the contract packaging and tolling industry for its multiple uses. It consists of an inner and an outer ribbon providing counter-directional flow while keeping the product in constant motion throughout the chamber. The inside ribbons move materials toward the ends of the blender and the outside ribbons move material back toward the center discharge. Two hundred cubic feet is the unit size and campaigns can run 10 to 20 minutes. There is also a machine called the Paddle/Ribbon unit. This combines inner ribbons with outer paddles and is ideal for heat sensitive products, among other applications, because the outer paddles reduce heat-generating friction. It has the same capacity and blend times as the ribbon blender.
Paddle blender technology:
The Paddle Blender is best suited for products of uniform size and density. It can also manage odors in ways that other equipment can't. Typical blend times are 10 to 20 minutes. Unit size is 120 cubic feet capacity.
Patterson Kelley technology:
The Patterson Kelley (also known colloquially as the "PK" or "V") blender is specifically designed for fragile, heat, or shear sensitive ingredients. Its blend times are 10 to 20 minutes and its unit size is 30 cubic feet capacity. It is shaped like a V and splits the blend as it rotates. The blender has a polished 3B finish that makes it ideal for challenging ingredients. The Patterson Kelley also has an intensifier bar that helps break up lumps and liquid solids.
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