Mixer/Carbonator Technology for Beverage Applications DIMIX™ Mixer/Carbonators

• Continuous 2 components in-line blending system type DICON-C™ 
• Continuous carbonating systems type DICAR-C/E™

Liquid flows are measured by accurate flow meters (e.g. mass flow meter MDM or electromagnetic flow meter IZM™) and transmitted to the automatic system control. The digital controller compares the measured values in consideration of the desired mixing ratio, and the measuring devices are controlled in a way that the set values are exactly observed. Any deviations are fully compensated. Deaeration vessels avoid air coming in so that no measuring faults happen. 

A booster pump conveys the finished beverage to the CO₂ saturator. The saturator works on the Venturi principle. The flow velocity through the saturator is kept constant within the optimum working range by an optimizing control operation. The partial vacuum generated in the area of the smallest cross-section of the saturator causes a reduction of the pressure level and thus involves the desired suction effect for CO₂. Apart from that, the instantly increased flow velocity guarantees a fine distribution of the CO2 gas and its homogeneous mixing with the product. CO2 is supplied to the saturator from the pressure tank, the constant overpressure of which guarantees an equal carbonation of the beverage. In addition, this process permits a loss free supply of CO₂.

Consequently, the carbonation of the beverage essentially depends on the tank pressure, which is adjusted as a function of the desired CO₂ setpoint of the specific beverage and which is only slightly higher than the saturating pressure of the product. Moreover, the temperature compensation adapts the pressure in the tank to the saturating curve.

The CO₂-content is controlled by means of parameterizable limits by changing the pressure in the mixing tank.

• Flow meter (beer, deaerated water) 
• Monitoring valves (CO₂, deaerated water) 
• Analyzing unit (CO₂ In-line and original wort meter, optionally with alcohol metering) 
• Saturator and saturating pipe section 
• Operating unit

The original wort- and CO2-contents which are required for the product are stored in the recipes in the operating unit. The original wort and CO₂ meter detect the current measured values and the controller causes a permanent setpoint-to-actual value comparison. The resulting flow rates are adjusted by means of high-precision monitoring valves.

By means of the saturator the CO₂ is finely spread in the product so that a complete bonding takes places in the following saturating pipe section.