The working principle of an egg beater: An egg beater is a commonly used mixing and blending device in food processing, employed to beat viscous mixtures such as syrups, batter, beaten eggs and cheese. Egg beaters are available in both manual and electric varieties.
1. During operation, the mixer rotates at high speed, causing the ingredients to come into complete and vigorous friction with one another, thereby emulsifying, expanding and removing some of the moisture. 2. As the viscosity of the ingredients being processed is lower than that of those mixed in 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 mixer.
3. Egg beaters are predominantly upright in design and consist of a mixer, a bowl, a rotating mechanism, a bowl lifting mechanism and a base.

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