With a single rapid action, disintegrator/ dissolvers mixing systems can break up, solubilize or scatter and spread out the biggest of solid substances (up to 40″ across).

A robust and unique mixer lies at the bottom of a custom-built disintegrator vessel. This mixer makes use of a considerable suction movement, from the surface of the liquid towards what is below, dragging down even highly buy solids, regardless of their size. This solid substance get storn apart into several pieces before getting scattered throughout the mixture.

For solid particles of modest sizes, a made to measure disintegrator/ dissolver exists; this modified disintegrator/ dissolver breaks down and solubilizes solid rubber particles and polymers for use in the lube oil and adhesive factories.

Dissolvers

Disintegrator/Dissolver systems swiftly reduce solids to particles and make powders wet; this piece of equipment is the chief mover of the fluid in the container.

These mixers make immediate homogenizing of additive fluids possible.

Laboratory disperser

Laboratory disperseris a piece of laboratory equipment, that permits a constant speed in spite of viscosity changes in the product during the mixing process.

Homogenizer

Homogenizers are swift and usefulequipment, capable of generating minutedroplets or particle sizes, usually ranging from 2 – 5 microns. This degree of homogenization is required in industries that manufacture products like:

1-Creams and ointments

2-Lotions

3-Sauces

4-Flavoured emulsions

Blending

Inline mixers are very appropriate when blendinga few mixing applications like continuous dilutions or as soon assubstances react on contact.

Generally, the secondary liquid is brought into the pipeline,slightly upstream of the inline mixer to expose the liquid streams to intense high shear.

Emulsifying

The most crucial step in producing a stable emulsion is getting hold of the tiniest possible droplet size.

In the food processing industry, many emulsifying substances are obtained from natural resources.

Hydrating/De-agglomeration

Agglomerate,in surface chemistry, refers to a development which causes fine particulates to crowd together and formsa floc. Later on, the floc may either riseto the top of the liquid (creaming) orgo to the bottomof the liquid (sedimentation) or be on the verge of getting filtered from the liquid.

Hydrating/De-agglomerationis a regular and systematic methodof breaking up or distributing that which has agglomerated or gathered together.

Dissolving

The process of dissolvinghelps in making substances like sugars and salts in food productionto resins, rubbers, and polymers in the chemical and petrochemical factories more soluble.

Powder/Liquid Mixing

When choosing powder/liquid mixingequipment, look out for factors like:

1-The dimensionsof the batch

2-The kindof ingredients

3-The viscosity of the final product

Particle size reduction

With conventional particle sizereductionequipment, it becomes easy to attain consistent and reduced particle sizesof harsh substances like:

1-Pigments

2-Dyestuffs

3-Filter cake

4-Titanium dioxide

5-Etc.