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With the passage of time and technological advance, working in kitchen has become easier and more efficient than ever before. Kitchen appliances like mixers and blenders have made preparing for recipes quick and efficient, saving a lot of time and effort of people around the world. There are many people who cannot differentiate between a blender and a mixer because of obvious similarities in looks and functions. However, the task for which a blender is to be used in a kitchen is different from what a mixer is used for, and this is because of the basic difference between the designing of a blender and a mixer. Let us take a closer look.The three types of mixers used in commercial settings each have their own set of unique advantages. Which kind your bakery needs will depend on the volume of dough you produce, the type of products you bake and the size of your work area.Honestly, when I think about mixers, my mind subconsciously drifts into the yummy treats and smoothies it can prepare. Pizza dough, shredded cheese, dips and purees are some of my favorite food slurries all thanks to my blender and food processor.Granulation is a mechanical process used to change the physical properties of a powder or powder blend. Flow characteristics, density, and particle size are the primary parameters influenced by this process. Granulation processes are employed when the raw material powder or blend exhibits behavior properties that hinder other manufacturing processes. Among these are poor flow (“bridging,” “rat-holing,” etc.) poor compressibility, component segregation, and inappropriate particle size to name a few.
In principle, two different processes for the production of granules can be used.Drying equipment is classified in different ways, according to design and operating features or based on the mode of operation, such as batch or continuous. In the case of the batch dryer, the material is loaded into the drying equipment and drying proceeds for a given period of time, whereas, in the case of the continuous mode, the material is continuously fed to the dryer and dried material is continuously discharged. In some cases, a vacuum may be used to reduce the drying temperature. Some dryers can handle almost any kind of material, whereas others are severely limited in the size and style of feed they can accept.