Dissolvers 

Dissolvers are used for high-quality mixing or dissolving of various products. With their help, you can create suspensions and solutions of ingredients that would ordinarily not be so easily soluble. In the food industry, dissolvers are used when making ketchup, mayonnaise, sauces, mustard, dairy products, fruit juices, and purees.

Synonyms: Dissolver, mixer, mixing device, mixers and dissolvers.

List of products made by means of a dissolver: pastes, solutions of salt, sugar, flavor additives, pectins; flavor enhancers; thickeners; marinades; syrups; cosmetic creams and pastes; pharmaceutical products in the form of emulsions, suspensions, pastes, or creams.

Dissolvers are machines equipped with a special mixing mechanism to ensure a more complex process of mixing. They can include several mixing devices simultaneously, and they can be equipped with features to automate the mixing process.

With the help of dissolvers the following processes are carried out: 

How dissolvers are classified:

Dissolvers featuring different mixing devices can differ significantly in their design, but they share the same principle of operation: the operating part repeatedly moves inside a volume filled with a substance.

Mixing takes place directly within the dissolver’s tank.

A dissolver generally consists of a reservoir and a powerful mixer shaped to ensure that there are no dead zones (unmixed areas) when the input ingredients are mixed.

The mixer itself can be of various designs (plate/bladed, propellor, etc.). The type of mixer determines the method and intensity of mixing and is selected based on your specific process requirements.

A dissolver can also consist of two reservoirs. In such dissolvers, the main solution, e.g. a salt solution, is prepared in the first tank. When the solution is drained into the second container, additional ingredients are then added to it, namely ingredients that are more volatile and prone to evaporation like flavors, spices, and essences. It is in this way that you can obtain high-quality concentrated marinades and brines, where flavorings are uniformly distributed and their properties are maximally preserved.

The drive part (geared motor) can also be different, depending on the required power and the required speed of the mixing part.

Most effective are vertical dissolvers with a cylindrically shaped tank.

Dissolvers with vertically mounted mixers can have multiple tanks (bowls) of varying volume that can be switched out.

High-capacity dissolvers are mounted on their own frame (frame-type) to ensure stability and convenience during mixing.

High-speed dissolvers are generally used for liquid products. The speed at which they rotate reaches up to 1500 RPM, and in some cases up to 3000 RPM. Low-speed dissolvers, with a low rotation speed (under 60 RPM) are used for viscous products and are generally frame-type and anchor-type.

In terms of mobility, dissolvers can be either stationary or mobile. Stationary dissolvers are attached to the floor or a wall, and the moving elements are installed on the bowl (tank). Mobile dissolvers can be moved to containers that are fixed in place. A subtype of the stationary dissolver is the rotary dissolver, which works with several stationary containers in turn.

If your process requires that the ingredients be heated, the dissolver can be optionally equipped with electrical heating elements and a  heat-insulating jacket.

The temperature at which the product is heated depends on the product’s heat resistance, density, and viscosity.

Dissolvers are manufactured from high-quality stainless steel, which meets sanitary standards and norms for working with foodstuffs, cosmetics, and pharmaceutical products, and it also ensures a longer service life for the equipment.

Dissolvers work according to the following principle:

One or more products are placed into the tank, and then the mixer is lowered manually or mechanically into the tank. The mixing speed depends on the volume and viscosity of the product. During the mixing process, additional ingredients in dry or liquid form, and in quantities large or small (e.g. colorings, flavor additives and enhancers, spices, etc.) can be added to the main product.

Process and products obtained using dissolvers:

The various types of dissolvers: