INDAG intensive inline mixers type DLM / S are used for the effective mixing, emulsifying, dispersing, and foaming of liquids, solids and gases. For example, mixing egg yolk, oil and vinegar solution creates a premix for making mayonnaise. Another example is the foaming (aerating) of marshmallows. Here, egg white, a sugar-water-glucose mixture and air are mixed to form a fine-pored foam. The DLM / S mixer is also used to homogeneously mix a sugar solution with an aroma. Applications can also be found in the production of process cheese. Here the cheese is effectively boiled with superheated steam.

Advantages of the DLM / S

• Very good self-cleaning during CIP cleaning
• No pressure loss
• No clogs
• Very good homogeneous mixing result even when mixing in small quantities
• Efficient input of mixed energy
• Variable, changeable mixed energy by changing the speed via frequency converter
• Execution with double jacket and further product connections possible
• Suitable for the highest viscosities