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The Mixing Center – core of the automated production line

The merge resp. the composition of the various raw materials to a homogeneous mass ready for the further processing has always been the central point in the meat production, where the better differs from the good.

Not only the pure mixing of weight proportions of the individual components is required, it also depends to a high extent on the exact moment of the addition of components.

However the point of time when meat, water, admixtures, spices etc. are added is important. Also the tool which is used for mixing, its technical possibilities and its controllability does matter.

KARL SCHNELL mixers are production centres that leave nothing to be desired. Neither in regard of the batch size – between 100 l and more than 7000 l anything is representable – nor in terms of an exact recipe control.

For research and product development KS also has a 30 l mixer in the program, equipped with all features, that the “big ones” also have to offer.

The KS mixers are basically equipped with two drives, that can be separately controlled depending on the mixer versions. Together with a variety of equipment options this turns them into real marvels of modern mixing technology.

Controlled by the core of the mixer, its PLC control, components based on the recipe are called. Liquid and powder components are added, the latter e.g. via vacuum suction. Temperatures are monitored and if necessary adjusted by heating or cooling equipment. And, by the way, also the mixing movements of the mixing shafts are set precisely to the product and the respective mixing step.

In particular, in the modern production this should work not only exactly in a single batch. One batch must be like the other.
The reproducibility must be ensured. And this is true regardless of whether a batch has a size of 100 l or 7000 l.

In this context great attention will have to be paid to the production step which follows the mixing process. 
How is the mixer connected with the following production units?
In a continuous production flow, this is normally done via a feed hopper with its volume adapted to the mixer size in which the mixer discharges. From there e.g. high shear products are fed to a high-performance emulsifier; raw sausage and burger products to a KS Vacuum Filler with Grinder Head.

But there is also the possibility to place the emulsifier directly underneath the outlet housing, or feeding it with a mixer integrated discharge screw.