Oakes - Continuous Mixer – LAB

• Developing and testing new food product formulations.
• Small-batch production for specialised food items.
• Quality control and process optimisation in food manufacturing.
• Ingredient blending for research and development purposes.

Typical capacity

For a lab-scale continuous mixer, throughput typically ranges from a few litres to approximately 50 litres per hour, depending on product viscosity and density.

Power supply

Units of this type commonly operate on standard single-phase industrial power, typically 230V, 50Hz in the UK, though some may require three-phase.

Footprint

Lab continuous mixers are designed for benchtop or small trolley mounting, typically requiring a footprint of less than 1 square metre.

Materials of construction

Product contact parts are commonly made from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Mixing mechanism

This class of equipment often features high-shear mixing heads or impellers to ensure thorough and consistent blending of ingredients.

Control system

Basic controls for speed and flow are typically present, allowing for adjustment of mixing intensity and residence time.

• What types of products can a continuous lab mixer process?

  Continuous lab mixers are suitable for a wide range of viscous and semi-viscous products, including batters, creams, sauces, emulsions, and doughs, for R&D purposes.

• Is this unit suitable for production use?

• What maintenance is typically required for a continuous mixer?

• Can this mixer handle both liquid and semi-solid ingredients?

• What are the advantages of a continuous mixer over a batch mixer for lab use?

Dough mixers hold strong reputation within bakery operations for reliable performance and durability. Buyers typically value machines offering consistent mixing quality and straightforward maintenance. When purchasing used equipment, industry attention focuses on bowl condition, motor functionality, and mixing arm integrity. Common strengths include longevity when properly serviced and adaptability across various dough types and volumes. Established brands tend to command preference due to parts availability and established service networks across UK suppliers.

General overview for this equipment type