Efficient mixing effect
GEA UniMix
This twin-shaft mixer is ideal for pre-mixing of emulsions and mixing for hamburger patties, meat balls, luncheon meat and ground sausages. The effective mixing action and high peripheral wing speed result in uniform distribution of spices, additives, liquids and effective protein extraction.
From gentle stirring to intensive protein extraction
The GEA UniMix features an expertly designed tub and paddle, and carefully balanced ratio between paddle area and paddle pitch, resulting in an efficient mixing effect. Highly flexible, the machine can be set for a range of actions, from gentle stirring, to mixing/blending, and intensive protein extraction. Each mixing shaft is independently driven by its own dedicated motor, enabling complete control of mixing to match requirements. Minimal clearance between the mixing wings and tub helps to ensure that powders and other additives are thoroughly mixed in. Two large outlet gates allow fast discharge of the mix, which helps to reduce product residue and cross-mixing of batches.
Main applications
Multiple mixing applications are available within recipes for red meat and poultry products. This includes mixing for extended products such as hamburger patties, meat balls, luncheon meat and ground sausages and pre-mixing for wiener and frankfurter emulsions, as well as vegetarian products.
Flexible mixing for excellent consistency
- Ideal for fresh and frozen and fresh/frozen mixtures
- Effective mixing action with high peripheral wing speed for good protein extraction and activation
- Uniform distribution of spices, additives and liquids
- Independently driven side-by-side mixing wings aid optimized mixing control
Robust, reliable and easy-to-clean construction
- Outlet gates designed with a "lockable knee", so they remain closed irrespective of the product pressure
- Seamless integration into high performance and fully automated processing lines
- Suitable for extended formed products with optional liquid CO2 or liquid N2 cooling
Easy operation, handling and sanitation
- Easy to remove, leak-proof shaft seals make routine daily cleaning easier
- User-friendly operation with programmable touch screen
- Hygienic design with curved and smooth surfaces for thorough cleaning
Specifications
Advanced technologyEfficient cooling with optimal process control
With optional liquid CO2 or liquid N2 cooling, the 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 further processing. By measuring the motor torque load, the UniMix mixer detects the viscosity of the mix and, in combination with the temperature measurement, controls the exact cooling time for optimal forming consistency. So with the cooling system in operation, the mixer effectively also becomes a viscosity meter.
Air evacuation prior to forming, stuffing or emulsifying
The optional vacuum function further increases the functionality of the mixer. Vacuum improves curing and protein extraction and gives more control over premix density. This can help ensure a higher quality end product.
Technical details
| UniMix 3500 | UniMix 5000 | |
| Volume | 3500 l | 5000 l |
| Mixing power (variable speed control) | 30 kW (2x15) | 37 kW (2x18,5) |
Add-ons
Options for the GEA UniMixThe GEA UniMix - with ColdSteam technology
A GEA UniMix equipped with ColdSteam defrosting technology provides fast defrosting, 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). 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 two functionalities, defrosting and mixing, into a single machine.
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Making better bacon and ham products | Van der Mey and GEA
