How do I avoid contamination during mixing?

Contamination is the mixing of the product with things that do not belong in it, and of course you want to prevent that. That is why it is important to design the installation in such a way that as little product as possible is left behind when the machine is emptied. Also consider the proper emptying of product supply channels, angles of inclination, surface roughness or possibly after-blowing of liquid lines.

An optimally adjusted installation can also help to keep product lagging to a minimum. An optimal filling level will ensure that the machine is used more efficiently internally, but certainly also that the product to be mixed “scrapes” the machine walls as clean as possible. So less unused surface where dust can settle.

The purity of the product also plays a role. For example, when working with fatty liquids and the incoming crude product contains a lot of dust; then this can settle on walls. Sieving beforehand can then increase the product quality and greatly reduce contamination by fouling and suddenly loosening accumulated product.

from time to time the installation should be cleaned or flushed. When you change recipes, a cleaning product can “sand”, such as dry corn kernels.

Cleaning is a step further and can be done by hand or an automated C.I.P. cleaning program.