2015 has seen the following Australian food processing companies purchase an INOX Instantiser for effective high speed homogenous liquid & powder mixing.
Rich glen olive farm – salad dressings, sauces
Mondelez Claremont – liquid sugar mixing
Norco Foods – milk powder liquid mixing
Tropico Foods – xantham gum mixing
Fine Food Holdings – batter mixing
Susan Day Cakes – cake ingredient liquid / powder mixing
Tatua Dairy Co-op – dairy R&D machine
Warrnambool Cheese & Butter – lactoferrin liquid powder mixing
All clients trialled their products with our demo 200L Instantiser within their own premises or at Inox’s facilities in Melbourne.
The demo Instantiser is available to all potential customers free of charge.
Early 2016 will see a 200L INOX Instantiser available for customers in Malaysia and Thailand.
With the standard, successful Instantiser impeller design commonly used in most food applications, most food processors will find that the mixing produces a high level of shear applied and reduction in particle size, producing a more favorable end product that can show improvement on the texture, taste and appearance, as well as eliminating lumps and agglomerates that can cause problems in further cooking processing machinery.
For difficult and special applications, INOX have available a further 4 x impeller options available for testing the suitability of the machine.
Due to the flexible design ability of INOX to customize the equipment to suit any customers special requirements, a solution is always an exciting challenge for our company, and a passion to succeed and improve on your process times and quality of your product is the driving factor for INOX.
What makes the INOX Instantiser produce such effective mixing turbulence?
A major component, other than the special impeller, is the sanitary, square shape of the mixing vessel that eliminates the need for difficult to clean internal baffles, while still creating a vortex within the product to the high speed mixing impeller and hygienic impeller sump outlet design.
During the mixing and vortex creation, the product outside of the vortex areas still receive a mixing effect in all directions. Product does not simply ‘spin’, but is effectively mixed with such turbulent intensity, that a homogeneous mix is achieved.
With more viscous products, approx. 20,000 CPC, a ‘folding’ action is achieved in each of the 4 corner areas of the vessel.
See our video page here to view various mixing application.
Download our latest brochure showcasing the many design features that make the INOX Instantiser Australia’s and Asia’s #1 liquid/powder mixer for the food process industry.