Branch-specific demands have lead to the development of tailor-made machines. In the dairy industry, the main task for mixers in powder applications is to mix the bulk powders, like whole milk powders, skimmed milk powders, maltodextrin, sucrose with various micro ingredients like vitamins, minerals and pro-biotics.
The final product must be consistent in quality and fulfil the highest quality demands. These mixers are specially designed in order to match the high standards, especially in infant formula production.
Hygienic equipment design, conform to the best standards and accepted practices. The possibility for residue and bacteria growth needs to be minimised. There should be no cavities and no places inside the mixer where product could be trapped. Proper access for cleaning must be possible.
Welding and surface finish should be done to perfection. All internal corners are rounded and product contact surfaces are polished.
There must be no leakage through discharge doors. Cross-contamination from batch to batch must be avoided.
These demands have resulted in a special Forberg design that allows the mixers to be used for long periods without intervention. The production area is typically defined as 'high care' with limited access for people. Any down-time can result in a major impact on production schedules. Downtime is therefore minimised.
www.scientistlive.com/efood
Forberg International AS is based in Larvik, Norway. www.forberg.no
