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The introduction of powders into a fluid process is one of the most challenging mixing duties you will come across. Incorporating powders directly into a liquid stream, can speed up your process, improve your product quality, while at the same time improve operator safety.

Scott Turbon Mixer designs, develops, and delivers, high-quality mixers, and mixing solutions ideal for your most demanding beverage applications.

Hayward Gordon supplies peristaltic and circumferential piston-type pumps used in the production process for delicate handling of ingredients. We successfully pump yeast, diatomaceous earth, mash, and provide injection packages for preservatives, colors, and flavors.

The number of dairy products available in the marketplace has exploded in the past 50 years. Consumers are trying – and buying – new, inventive, innovative products that taste good, provide health benefits, are readily available, and can be easily transported.

Scott Turbon® Laboratory Mixers are designed small scale production and pilot-plant use. These mixers are ideal for testing prior to large scale manufacturing.

The Hydraulic Ram (HR) Mixers are designed and built for full scale production. Its adjustable mixer height allows for a variety of batch sizes and viscosities.


Industrial food mixing usually refers to the process of combining two or more separate components to produce a certain level of homogeneity. Mixing is often an interchangeable term with blending. However, where blending is typically a gentler process, mixing can combine ingredients at more aggressive rates to create a homogenous mixture. Most processed foods start with a mixing process to achieve physiognomies that are imperative to the final product like homogeneity, texture, temperature, and structure.

The key objective of industrial food mixing is to have unvarying distribution (homogeneity) in the product. Typically, the homogenization consists of particle size reduction, which is achieved by the action of shearing forces. Homogenization is most-commonly known in the processing of milk.

Different products have different objectives, such as creating a stable emulsion. An emulsion is a product of mixing two immiscible liquids. Common examples in food processing would be creams, soups, sauces, mayonnaise, and margarines.

Industrial food mixing equipment is offered in various styles. The style that your food-making operation needs will be based on many different factors, such as, but not limited to: what is being mixed, desired viscosity, desired particle reduction, batch size, the facility’s available manufacturing space, energy costs, discharging options, cleaning, and sanitation options.

The most-common styles of industrial mixing equipment are:

  • High-Shear Mixers — disperse one ingredient into a main, continuous ingredient (liquid) which typically would be immiscible. A rotor and stator, or an arrangement of rotors and stators, is used either in a tank holding the solution or in a pipe where the solution would pass through to create shear.
    • Batch High-Shear Mixers — ingredients to be mixed are fed from the top into a mixing vessel. These are typically used when larger volume and quicker processing is required.
    • Inline High-Shear Mixers — the rotor-stator arrangement is contained in a housing with an intake at one end and discharge at the other. Ingredients are drawn through a pump array in a continuous stream. They offer a more-controlled mixing atmosphere, require less floor space, and can be part of a continuous process.
  • Heavy-Duty Mixers — these mixers are for highly-viscous materials such as dough, peanut butter, confectionary syrups, beverages, sauces, and pastes.
    • Dual- or Multiple-Shaft Mixers — these mixers have an array of two or more independently-driven agitators working together. Typically, one is a slow-paced agitator to continually move the bulk of the material (two-wing or three-wing anchor blades) and high-shear mixers to continually mix the batch to the desired consistency. Often times, it could be the combination of two paddle-style impellers.
    • Planetary And Double-Planetary Mixers — both of these can have helical-finger style blades or rectangular stirrer blades. They are used when a mix requires no air being whipped into the mixture. These mixers rotate and move all around the mix container passing through the entire batch. An example of when a dual-planetary mixer would be used is if you were mixing butter, large blocks of cream cheese, and various viscous ingredients together.





Introducing a Revolutionary system for mixing powder into liquid! The CDM provides continuous processing of powder ingredients into a liquid stream. The resulting material is maximum yield of a uniform lump free dispersion ready for immediate use. The CDM offers an increase in productivity, improves product quality, and a reduction in operator error.

Discover the benefits of Scott Turbon Mixer technology for batch mixing. From smaller in-tank batches to large multi-tank platforms.

Scott Turbon Mixing Module marries our high-performance mixers, with an optimal geometry vessel, electrical controls, and optional discharge pumps and accessories into an engineered package.

Move mixer from one batch to the next batch in seconds with no downtime, Scott Turbon Mixer Hydraulic Ram.