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FRUIT SLURRY STABILIZATION

Item #: CASE NO: 150
Our Price: $0.00
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Description 

OBJECT:

Disperse 40% pectin gum in water.  Pectin is used in preserves to help congeal the fruit mixture.

PROBLEM:

 Disperse gum quickly without agglomerating (lumping) which requires excess mixing time to "delump" or deagglomerate.  

RESULT:

 Quick (less than one hour) dispersion.

AB MIXER:

C-3-2 mixer, 42" immersion mixer in 150 gallon tank with an air deflector to prevent gum powders from blowing.

EQUIPMENT REPLACED:

 Propeller mixer. 
      

Product Lines Used in this Case


Model C-3-2 60" Immersion