VMI - VMI - 1776L High Shear Mixing Vessel

Applications & Use Cases

• Blending liquid and semi-liquid food products such as sauces, dressings, and dairy alternatives.
• Emulsifying and homogenising ingredients for consistent product texture and stability.
• Dispersing powders into liquids to create suspensions or solutions in food manufacturing.
• Producing viscous products like creams, pastes, and batters where high shear is required.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from several hundred litres up to several thousand litres, with this unit being at the higher end.

Power supply

High shear mixers and associated pumps typically require a 3-phase industrial power supply, commonly 400V, 50Hz in the UK.

Construction material

Units of this type are almost exclusively constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Jacketed design

Jacketed vessels are common for temperature control, allowing for heating or cooling of the product during mixing, typically rated for pressures up to 6 bar.

Agitation types

Units often feature multiple agitation systems, such as top-mounted stirrers, scrape surface agitators for viscous products, and bottom-mounted high shear mixers.

Associated equipment

It is common for these vessels to be integrated with transfer pumps, such as the Inoxpa centrifugal pump mentioned, for product discharge or recirculation.

Frequently Asked Questions

• What is the benefit of a high shear mixer over a standard agitator?

  High shear mixers provide intense mixing energy, ideal for creating fine emulsions, uniform suspensions, and rapidly dissolving powders, which standard agitators may struggle to achieve.

• Why is a jacketed vessel important for food processing?

• What maintenance is typically required for this type of mixing vessel?

• Can this vessel be used for both thick and thin products?

• What safety features should I look for on a mixing vessel?