Basic Principles of r Operation: Egg beaters are common mixing and blending equipment in the food industry, used to stir thick slurries such as syrups, batter, egg yolk mixtures and cheese. Egg beaters are categorised as either manual or electric.
1. During operation, the mixing mechanism rotates at high speed, providing forced mixing. This ensures that the ingredients come into sufficient contact with one another and undergo vigorous friction, thereby achieving the effects of mixing, emulsification, aeration and the removal of some moisture. 2. As the viscosity of the ingredients being blended is lower than that of those processed by a dough mixer, the rotational speed of an egg beater is higher than that of a dough mixer, generally ranging from 70 to 270 r/min; it is therefore referred to as a high-speed blender.
3. Egg beaters are typically of the columnar type and consist of a mixing mechanism, a bowl, a rotating mechanism, a bowl locking mechanism and a motor shaft.