Hygienic, EHEDG compliant design, wherein dry and wet production sites are distinguished. Parts coming into contact with the product have smooth surfaces without joints. Nozzles can alternatively be equipped with aseptic flanges. Corners are implemented as radii with R > 8 mm. amixon® also supplies CIP stations for automatic wet cleaning and evaluates automatic CIP programs by means of bioluminescence detection.
Inerting of tea, self-service fast food, influencing of solubility, sinking behaviour and dispersibility.
For the development of the flavours, spices are separated, liquids are distributed very finely and agglutinated materials are pulverised; lecithin distribution in baking agents, breaking down of block grease and block lecithin.
Gentle homogenising or intensive mixing in the same device: dried soups, baby food, baking agents, bacteria cultures, convenience food, spices, preparation of hydrocolloids, instant puddings, muesli, phosphoric acid derivates for Cola drinks, coffee, athlete's food, iodisation of cooking salt, tobacco, ...
Usually after agglomeration, gentle drying of self-service fast food, dried soups and cappuccino.
Coating of spice compounds with hard fat, coating of marinades with powder; drawing up of lecithins, coating of pressing materials, coating of salts with fat.