Batter production with M4E technology
Batter production with M4E technology (patented by Spiromatic) guarantees excellent mixing results with each type of liquid dough (solids in liquids and liquids in liquids). It prevents lump formation thanks to an in-line magnetic field in the piping. Water is pumped in a loop which includes a magnet and venturi assembly. The resulting physical forces disperse the powder evenly in the water and produce a highly homogeneous mix.
Batter production with M4E technology is the ideal solution for continuous industrial processes with ingredients such as flour, oil, liquid egg, sugar, butter, liquid yeast, etc. High quality mixing and long term emulsiﬁcation, including for batters and liquid doughs for pancakes, waffles, emulsions, etc is guaranteed at all times.
M4E Key benefits
- Highly homogeneous mix without lump formation
- Reduced post-mixing segregation
- Low energy consumption
- Hygienic and dust free operation (closed system)
- Batch system
- Fully C.I.P. cleanable
- Compact lay out
- Allow continuous production
M4E Key technical parameters
- Capacity of 600 l batter in 30 mins