INOX Instantisers rapidly dissolve and disperse viscous solids, semi solids and powders more effectively than any other system.
A specially designed impellor system combined with an appropriate vessel shape, produce a high level of turbulence to dissolve and disperse almost any food product in the most efficient and thorough manner available.
INOX Instantisers can dissolve soluble products in less than 5 minutes for complete hydration, total liquefaction & no ‘burn-on’ as with conventional systems.
INOX Instantisers are designed & manufactured in Australia to the highest standard by engineers who will personally assist to optimise your design, installation & maintenance requirements.
Applications
Dissolve:
- Stabilising gums and emulsifiers such as sugar, CMC, guar & gelatine.
- Hard or frozen products such as butter, frozen cream, caseinates, juice concentrates & whey solids.
- Sugars, dextrose & lactose.
Dilute:
Such products as tomato paste for sauces or concentrated fruit purees for pastries & puddings.
Disperse:
Powders such as flour or cocoa powder.
De-aerate:
Rework ice cream for re-use or refreeze.
Rehydrate:
Powdered eggs, milk, whey, & potato for dips & batters.