Designed for "on-line" continuous shearing and mixing action. Texturizes to give a smooth body and texture to such products as ricotta cheese and food pastes. Emulsifies to make stable emulsions of products with both oil and water base ingredients; blends to provide continuous, on-line blending without air incorporation or lumps of dry product; reconstitutes to assist reconstitution of powdered products such as milk powders; suspends/disperses to give stable solids in liquid suspension; polishes to improve the appearance of products by providing a smoother and more uniform surface texture.

These mixers are extremely compact and simple in operation, making them ideal for either continuous or batch processes that require recirculation. Pre- and post-blending are unnecessary in most operations; often eliminating lumping, flooding, or foaming.

Shearing/mixing forces produce controlled, highly sheared, uniform dispersions and stable emulsions. A wide range of product viscosity may be processed, limited only by the maximum 150 psig (10 bar) inlet pressure. Higher viscosity products are processed at lower flow rates to stay within the pressure limit.