What agitator type should I specify for a viscous sauce mixing tank?

For viscous products (ketchup, thick sauce, paste — viscosity above approximately 1,000 cP), a low-speed anchor or gate agitator is typically used. Anchors move product around the tank wall, preventing sticking and promoting heat transfer through the jacket. For very high viscosity products, a helical ribbon agitator provides better bulk mixing. Turbine or propeller agitators are suitable only for low-viscosity liquid products. Specifying the product viscosity range (at processing temperature) is essential for the supplier to design the agitator, shaft, gearbox, and motor correctly — an under-powered agitator in a viscous product is a common supply problem.

Do I need a jacketed mixing tank for my application?

A jacket is required if the product needs to be heated or cooled during mixing, or if the product temperature must be maintained during a hold step. For hot processes (cooking sauces, making jam, pasteurising dairy mixes, preparing hot chocolate or beverage syrups), a steam or hot water jacket is standard. For products that must be cooled to a target temperature before filling (yoghurt base cooling, sauce cooling before packaging), a chilled water or glycol jacket is used. If the product is simply mixed at ambient temperature with no temperature control requirement, a plain (unjacketed) tank may be sufficient, saving cost. Confirm whether your process requires temperature control before specifying the jacket.

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Industrial mixing tanks in food production

Stainless steel mixing tanks (agitated vessels) are the most common piece of mixing equipment in food production. They provide a contained, hygienic mixing environment for liquid, paste, and suspension products. A standard food-grade mixing tank consists of a stainless steel vessel (316L for food contact surfaces is standard for sauces, beverages, and dairy; 304 is used for lower-risk applications); a top-mounted or side-mounted agitator (propeller, anchor, or turbine depending on product viscosity); a jacket (for heating with steam or hot water, or cooling with chilled water or glycol where temperature control is required); and connections for product inlet, outlet, CIP inlet and return, pressure relief, temperature sensor, and sight glass or level sensor. Mixing tank applications in food include: sauce and ketchup mixing; jam and preserve preparation; dairy processing (pasteurisation vessel, yoghurt fermentation tank, ice cream mix tank); beverage syrup preparation; mayonnaise and dressing mixing; confectionery mixing; and ingredient premix preparation. Tanks are available from 100 litre pilot scale to 100,000 litres for large production facilities.

Food Grade Industrial Mixing Tank Manufacturers

Industrial mixing tanks in food production

Food Grade Industrial Mixing Tank Manufacturers

Industrial mixing tanks in food production

Frequently asked questions

What agitator type should I specify for a viscous sauce mixing tank?

Do I need a jacketed mixing tank for my application?

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