The working principle of vacuum homogenizer is similar to that of high shear emulsifying mixer, making a stable liquid mixture after a series of reciprocating cutting, dispersing, avulsing, emulsifying and homogenizing through the gap between the rotor and stator. But there indeed are some advantages described as following three:
First one, the vacuum vessel provides an air-free working environment where no oxidation happens, which guarantees the quality of mixed product and emulsifying effect.
Second one, water ring type vacuum pump(–0.09Mpa), auxiliary equipment, is powerful to pull out bubbles generated in the process of mixing, dispersing and homogenizing. And it is also conducive to transport the ingredients from the phase of oil and water to the main working chamber.
Last one, other auxiliary devices are attached for all-around purposes. Oil hydraulic pump is used to lift the heavy cover of main body of the mixer. And safety equipment guarantees the mixing parts would not start until the cover is lifted.
The core part of vacuum emulsifying mixer is homogenizing head that consists of one three-layer toothed rotor and one two-layer toothed stator, which is different from that of RS series mixers.
The rotor is directly connected with homogenizing motor by flanges. The ABB or Siemens motor rotates at the speed of 3000rpm and drives the rotor to rotate at high speed producing strong suction force.
In the process of mixing, the outer anchor agitator rotates clockwise slowly. With the attached Teflon blades, the materials are scraped off the emulsifying tank wall and move upwards so they won’t always stick to the wall and burn. Meanwhile, the two fixed impellers keep still and give the materials a counterforce and drive the cream downward into the high speed homogenizing and emulsifying zone. The cream goes through the holes on the paddles and increases mixing effect.
Because of the two opposite forces generated by fixed impellers and wall scraper, the cream rolls over the vessel from top to bottom and back to top repeatedly. When the cream is completely mixed, the heat from the jacket is quickly transferred to every part through the inside wall.
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