• Best Practices For Conducting Virtual FAT's In Food Manufacturing

    When the COVID-19 pandemic hit, it became critical that manufacturing plants remain open and operating to provide essential items such as food, beverage, sanitation supplies and more to consumers. New practices were put into place to ensure the safety of all and maintain efficient, effective operations. A critical aspect of keeping up with consumer demand has been the testing and acceptance of new equipment. With consumer packaged goods (CPG) companies reluctant to bring suppliers into their facilities and service technicians limited in their ability to travel due to COVID-19 protocol, the industry has had to get creative to complete the process.

  • 5 Steps To Increase Energy-Efficient Mixing

    Mixer testing simulation trials are necessary to confirm the suitability of a specific mixing strategy. Explore five ways to increase energy efficiency in new and existing mixing processes.

  • The Quest For Clean Mixing

    Mixing is one of the most common operations in food processing, but comes with challenges -- batch-to-batch uniformity, optimizing blend times, and most importantly: improving cleanliness.

  • Solutions To Batch Mixing Issues

    Mixing processes vary from one application to another and there are no fix-all solutions.This white paper presents some strategies for improving commonly encountered batch mixing problems.

  • Efficiencies In Powder Dispersion For Manufacturers

    Uniformly dispersing powders into a liquid batch in a practical amount of time is a common problem for F&B manufacturers. This white paper explores five tips for dispersing powders more efficiently.

  • Ready To Purchase A New Mixer? Tips To Justify That Capital Expenditure

    Purchasing new mixing equipment is typically not a hasty event. As with any capital investment, the purchase of a new mixing system ideally requires time and research.


Food manufacturers rely on ROSS for a wide range of processing objectives including dry blending, emulsification, high-speed powder induction, dissolution, dispersion, high-viscosity mixing, and many more. ROSS' well-proven mixer and blender designs contribute to the growing success of food companies, meeting their requirements for consistency, quality, and freshness, helping them develop new innovative products while lowering production costs and simplifying maintenance.

High Shear Mixers equipped with the Solids/Liquid Injection Manifold (SLIM) Technology deliver powders in an efficient manner for quick wet-out and complete dispersion into low-viscosity liquids.

This series of mixers are designed for small scale production in pilot plants. Light and easily operated, AX series models have a capacity of up to 50 liters.

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.


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.





This laboratory high shear mixer consists of a single stage four-blade rotor that turns at high speed within a stationary stator. Learn how the design promote continuous flow, fast mixing, and more.

This double planetary mixer includes two blades that rotate on their own axes while simultaneously orbiting the mix vessel on a common axis. Watch to learn more about this mixing technology.

Explore robust and versatile multi-shaft mixers used throughout nearly every process industry. These mixers accommodate a range of shear input and viscosities up to several hundred thousand centipoise.

See how the high shear action of the Silverson rotor/stator workhead can achieve rapid and uniform milling of both solid and semisolid materials to a low micron size in a single operation.