Electric Temperature Controlled Mixer with 1 Year Warranty and 50Hz Frequency

Product Specification

Description:

Our specialized jacketed mixers are engineered for the unique challenges of granola, muesli, and cereal bar production. Precisely control syrup temperature for even coating and optimal texture in every batch.

Temperature control baking mixer equipment muesli bar cereal ball granola ball mixing mixer machine bakery consists of: rack(carbon steel spray paint,covered with stainless steel),temperature heating pot body(stainless steel,heating pipe panel,main boday,inner wall PTFE protecting material),stirrer(all PTFE material),electric control box.

Key Benefits for Your Snack Production:

• Even Syrup Distribution: Gentle, folding mixing action ensures every oat and nut is perfectly coated without breakage.

• Precise Temperature Control: Heat syrups/honey directly in the mixer to lower viscosity for easier mixing, or cool the batch to set the bind before forming.

• No Cold Spots: Jacketed design provides uniform heating/cooling throughout the entire batch, preventing hard lumps of solidified syrup.

• Scalable from R&D to Production: From 50L pilot batches to 2000L full production volumes.

• Hygienic & Easy Clean: Full 304 Stainless Steel construction, rounded corners, and optional CIP (Clean-in-Place).

Detailed Product Description

The Science Behind the Perfect Snack Bar Mix

Mixing granola, muesli, and cereal bar ingredients is a delicate balance. You need to thoroughly blend sticky syrups with dry ingredients without crushing the delicate oats, flakes, and puffed grains. Temperature is the key.

How Our Mixer Solves Your Production Challenges:

1. Heating Phase: For recipes using honey, rice syrup, or nut butters, the jacketed system can warm the ingredients. This lowers the viscosity of the binding agents, allowing them to coat the dry components thinly and evenly, preventing clumping.

2. Mixing Phase: Our specially designed paddle agitators provide a gentle, folding and lifting motion. This mimics the best hand-mixing techniques but on an industrial scale, ensuring a homogeneous mix without damaging the product's integrity.

3. Cooling Phase (Optional): After mixing, you can circulate cold water through the jacket to cool down the entire batch. This slightly sets the binding agents, making the sticky mass easier to handle and form into bars or balls, reducing mess and improving forming efficiency.

Technical Specification Table (Typical for this Application)

Who It's For & The Value It Brings

Ideal For:

• Granola & Cereal Bar Manufacturers: From craft producers to large-scale industrial lines.

• Contract Packers (Co-Packers): Who need to switch between different recipes quickly and efficiently.

• Food Entrepreneurs & Startups: Scaling up a successful recipe from a kitchen to commercial production.

• Healthy Snack Companies: Producing protein balls, energy bites, and similar products.

Your Return on Investment:

• Eliminate Inconsistent Batches: Precise control ensures every batch has the same texture, bind, and taste.

• Reduce Ingredient Waste: Thorough mixing means no uncoated dry ingredients are left behind, maximizing yield.

• Increase Forming Efficiency: A properly mixed and cooled batch is easier to form, reducing jams and downtime in your bar or ball forming machine.

• Protect Your Product Quality: Gentle mixing preserves the identity and crunch of your premium ingredients.