This equipment is to blend the materials efficiently under mixing, pressing and cutting by the high-speed rotation of the impeller in the bottom, which is especially applicable for the mixture of sugar, starch, milk powder, egg powder products with the emulsifying agent, stabilizing agent and thickening agent, usually used in the mixing flow of formula milk powder, acidophilus milk, various drinks, ice cream, egg roll and waffles. We have adopted R-arc transition regarding the structural design to guarantee there is no dead corner to influence the sanitation; furthermore, the technical innovation has been carried out on the sealing structure for the mixing at the bottom to prolong the service life of the mechanic seal and bearing to the largest extent, and it has also saved the service cost for the clients. 
Wechant
