Glass - VSM 600 Mixer

• Mixing and blending various food ingredients, including sauces, soups, and purees.
• Processing dairy products such as yoghurts and custards, benefiting from controlled heating and mixing.
• Preparing confectionery items like jams, marmalades, and fillings where precise temperature management is crucial.
• Producing pharmaceutical and cosmetic formulations requiring thorough blending and heating processes.

Typical capacity

For this class of equipment, capacities commonly range from 500 to 1000 litres, with the VSM 600 indicating a 600-litre capacity.

Heating method

Units of this type typically feature direct steam injection or jacketed heating for efficient temperature control.

Mixing mechanism

Commonly includes contra-rotating paddles with sidewall scrapers to ensure thorough mixing and prevent product build-up.

Vacuum capability

Many mixers in this category are equipped with vacuum functionality to de-aerate products and improve shelf life.

Material of construction

Typically constructed from food-grade stainless steel for hygiene and durability, with internal surfaces often polished.

Discharge method

Often features auto-decanting or tilting mechanisms for efficient product discharge.

Power supply

For this class of industrial equipment, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required for motors and controls.

• What are the benefits of direct steam injection in a mixer?

  Direct steam injection provides rapid and efficient heating, allowing for precise temperature control and quick processing times. It is particularly useful for products requiring sterilisation or cooking within the mixer.

• Why is a scrape surface mixing paddle important?

• What does 'contra-rotating' mean for mixing?

• What maintenance is typically required for a mixer of this type?

• Can this mixer handle both liquid and semi-liquid products?

Used cooking vessels and kettles are valued in food processing for reliable thermal performance when properly maintained. Buyers typically prioritise construction quality, material condition, and heating system functionality. Key considerations include capacity specifications, internal surface condition, and seal integrity. These units generally offer good value when sourced from reputable previous operators. Industry sentiment favours equipment with documented service history and minimal corrosion. Stainless steel variants are particularly sought after for durability and hygiene compliance in commercial food preparation environments.

General overview for this equipment type