Rotary Jet Mixer SII-IM-10

OPERATING PROCESS

SIMPLIFIED OPERATING PROCESS

The system operates through a closed recirculation loop:

• •1. Positioning: The mixer is installed in a descending pipe, submerged below the liquid level in the tank.
• •2. Recirculation: An external pump draws product from the tank bottom and drives it back through the mixer.
• •3. Rotary injection: Liquid exits through 2 or 4 nozzles rotating simultaneously 360° on two axes (vertical and horizontal).
• •4. Total coverage: High-velocity jets reach all areas of the tank, generating controlled turbulence and uniform mixing.

Mixing without moving parts inside the tank: Unlike agitators with propellers, there are no shafts or mechanical seals that come into contact with the product. Zero risk of lubricant contamination, no internal component wear, hygienic design certified for food applications.

Intelligent three-dimensional rotation: The nozzles not only rotate horizontally like a sprinkler, but also move vertically. This 3D rotation creates flow patterns that eliminate dead zones and stratification, guaranteeing homogeneity even with products of different densities.

Energy directed where it is needed: Instead of moving the entire tank volume with a large propeller, the system uses localized high-velocity jets that generate efficient convection currents. The result: the same mixing quality with less energy.

TECHNICAL SPECIFICATIONS

EQUIPMENT CHARACTERISTICS

• •Sanitary construction: AISI 316L stainless steel, approved for direct food contact.
• •Self-lubrication: Uses the process fluid itself, no external oils required.
• •No internal baffles: Tank free of obstructions, facilitates cleaning and reduces contamination points.
• •Viscosity range: Up to 10,000 centipoise (cP) — suitable for creams, thick yogurts, and dairy bases.
• •Working pressure: 2–12 bar depending on model.
• •Maximum temperature: 95°C in continuous operation.
• •ATEX certification: Models IM-15, IM-20, and IM-25 approved for explosive atmospheres.

Liquid mixing: Homogenization of milk with ingredients, preparation of dairy bases.

Gas dispersion: Beverage carbonation, yogurt deaeration, controlled oxygenation.

Powder incorporation: Dissolution of milk powder, stabilizers (CMC, xanthan gum), sugar, and salts.

CIP cleaning: Functions as an in-place cleaning system when the tank is empty.

Modular circuit: Allows adding plate heat exchangers, sampling valves, sensors.

Skid configuration: Available pre-assembled for rapid installation.

Multiple units: Possibility of installing several mixers in series for large tanks.

OPERATIONAL ADVANTAGES

• •Reduced mixing times: Up to 60% less time compared to propeller agitators, increasing production capacity without investing in more tanks.
• •Guaranteed uniformity: 3D rotation eliminates temperature, density, and concentration gradients. Critical for products with stabilizers or multiple phases.
• •Lower energy consumption: By not moving the entire tank volume constantly, electrical consumption is reduced by 30-40%.
• •Dead zone-free design: All product-contact components are accessible and cleanable. Certified for international sanitary standards.
• •Contamination prevention: No mechanical seals or shafts that can leak lubricants into the product. Ideal for organic dairy and sensitive products.
• •Integrated CIP cleaning: The same equipment that mixes also cleans, saving water, chemicals, and time between batches. Reduces cleaning costs by up to 40%.
• •Production flexibility: Fast changeover between products of different viscosities without mechanical adjustments. One tank can process fluid milk, drinkable yogurt, whipped cream, or cheese bases.
• •Low maintenance: No gearboxes, bearings, or seals to replace periodically. The only wear components are the nozzles, with extended service life.
• •Easy installation: Adapts to existing tanks without major structural modifications. Direct connection to standard pumps and piping.