GEA ProMix

Getting the mix right

It should not be a secret that the mixing process is critical for the quality of the final food product and your overall line productivity. Whether that would be a chicken nugget, a meat burger or a plant-based product, a precise and controlled mixing process at the start will affect the forming, cooking and frying later, and even the product’s shelf performance. For example, the mix needs to be chilled at the right level of crystallization to secure high quality, high capacity forming. Using the correct mixing parameters, water binding can be achieved with minimum binding agent, while still retaining the required level of water within the product. Drawing on many years of holistic expertise in further processing has led us to perfecting our mixing technology.

The GEA ProMix is a multi-purpose twin-shaft mixer for a variety of all-meat or extended meat products, fish and vegetarian products, and for pre-mixing wiener and frankfurter emulsions. The high peripheral wing speed gives good protein extraction, uniform distribution of additives and effective protein activation. Minimal clearance between wings and tub ensures thorough mixing and absorption of liquids, spices and other ingredients. It is available with vacuum and defrost function and optionally with cooling and temperature control.

Main product applications for GEA ProMix twin-shaft mixer include all kinds of all-meat or extended meat products, seafood, meat replacement and vegetarian products - for example, hamburger patties, meat balls, luncheon meat and ground sausages - and for pre-mixing of wiener and frankfurter emulsions.

With optional liquid CO2 or liquid N2 cooling, the ProMix mixer is suitable for extended formed products. Cooling provides the correct viscosity and product crystallization for forming, which helps to maintain the product shape during processing. By measuring the motor torque load, the mixer detects the viscosity of the mix and, in combination with the temperature measurement, controls the exact cooling time for optimal forming consistency. The cryogen cooling system with Air Liquide nozzles is designed to optimize penetration of cooling gas into the mix, with potential savings in gas of up to 30% compared with conventional bottom injection, and up to 50% when compared with top injection. This special cooling system can also reduce cooling time by approximately 50%. Cooling can also reduce bacterial growth, and so help to extend the shelf life of the mixture.

A GEA ProMix system equipped with ColdSteam technology provides fast tempering, in minutes instead of hours, while maintaining product integrity. By introducing steam under vacuum conditions, the energy required for defrosting is transferred into the mix at low temperatures (approx 33 °C, instead of above 100°C). This "cold steam" method means it is possible to achieve superfast defrosting, without scalding or denaturing the proteins. The GEA ColdSteam technology effectively makes it possible to integrate 2 functionalities, tempering and mixing, into a single machine.