The FrymaKoruma MaxxD Lab vacuum processing unit is used to perform test series and produce very small batch sizes. In the lab-scale version, the MaxxD has a usable volume of 3 to 12 L.
The unit’s rotor-stator system is useful when manufacturing mayonnaise, ketchup, sauces, dressings, spreads and chocolate masses. According to the company, the unit offers reliable scale-ups for all formulations. It processes liquid and semisolid forms with the help of efficient homogenising technology to obtain stable emulsions and suspensions.
The ingredients are fed to the homogeniser by means of an integrated, controllable vacuum system. The rotor-stator tool inputs the shear energy into the product mass and conveys the formulation to the machine’s main vessel through a recirculation line.
A scraper agitator inside this vessel provides good macromixing and gives optimal heat exchange during the heating or cooling process. The vessel’s geometry and the process tool allow shorter batch cycles.
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