Mix adhesives, knead clays, and stir coatings. This mixer meets NSF/ANSI standards for use in food and beverage applications.

Mix products as they pass through your line in sanitary environments such as food, beverage, and pharmaceutical plants. Also known as static mixers, these mixers have helical-shaped blades for blending high-viscosity products such as ice cream, fruit yogurt, and juice concentrate. Remove the blades for thorough cleaning or to clear a jam. Mixers are made of stainless steel to resist corrosion and are highly polished on the interior, leaving no room for product buildup or bacterial growth. They connect with quick-clamp sanitary tube fittings, letting you easily access your line or extend it with multiple mixers. All meet ASME bioprocessing standards for sanitary environments.

For a light dispersion or preliminary mix of fluids, you don't need as many mixers as the following calculations would indicate. A single 6-element mixer will be sufficient in applications such as mixing upstream of a homogenizer or agitator, mixing chocolate chips into ice cream, or intentional swirling or color banding of different ingredients.

You may need to install multiple mixers in a series if you are looking for a perfectly homogenous blend of fluids. Follow these steps to determine your Reynolds Number. Use one mixer if your Reynolds Number is above 1,500; additional mixers are required if your Reynolds Number is below 1,500.

1. Multiply flow rate (gpm) by 3,157

2. Multiply specific gravity by total of Step 1

3. Multiply viscosity (cp) by tube ID (inches)

4. Divide total of Step 2 by total of Step 3

For technical drawings and 3-D models, click on a part number.

Reduce sample loss by mixing liquids in your own container. Use to blend liquids and create slurries. Blender meets NSF/ANSI standards for use in food and beverage applications.

Blend liquids and create slurries. The 64 oz. capacity blender meets NSF/ANSI 8 standards for commercial powered food preparation equipment.

Mix and stir food and other material in hygienic environments with these paddles—they’re easy to clean and won’t corrode from frequent washdowns with harsh cleaners. You can also use them as scrapers.

Polypropylene paddles are much lighter than stainless steel paddles, which reduces fatigue during extended use. They also have a T-handle to give you more comfort and control. They’re often used to mix soups, sauces, and powders. Unlike stainless steel, they won’t scratch surfaces. Constructed from a single piece of plastic, they have no seams where bacteria can grow. These paddles are FDA compliant for direct contact with food.

304 stainless steel paddles are more durable than plastic paddles, and won’t bend or chip with prolonged use. They’re often used with dense or heavy materials, such as sticky dough and ice cream. These paddles are highly polished and have smooth, continuously welded seams, so bacteria has nowhere to hide. They meet NSF/ANSI 2 design standards for sanitary food equipment.

Paddles with holes are good for agitating liquids, and they help break up clumps in your mixture.

For technical drawings and 3-D models, click on a part number.

Stir sticks come packaged loose in a box.

Turn the knob to dispense stir sticks one at a time. Stir sticks (sold separately) are 5" long white plastic.

Use these spatulas for mixing, flipping, and scraping.

Plastic and silicone rubber spatulas meet NSF/ANSI standards for food equipment. Silicone rubber spatulas resist heat better than plastic spatulas.

Quickly serve the same portion size every time. Some scoops, ladles, and spoons meet NSF/ANSI 2 standards for food equipment.

Styles C and D have perforations for draining liquids.

For technical drawings and 3-D models, click on a part number.

For technical drawings and 3-D models, click on a part number.

For technical drawings and 3-D models, click on a part number.

Scrape, cut, and spread material in your food-processing facility with these putty knives—they’re FDA compliant for direct contact with food. Made from plastic, they won’t scratch metal surfaces or corrode from chemicals.

Metal- and X-ray-detectable knives have metal and chemical additives that set off metal detectors and show up on X-ray machines if they fall into your line. They help you comply with Hazard Analysis and Critical Control Point (HACCP) programs to keep contaminated food from leaving your facility.

Sanitary knives are antibacterial to stop germs and mold from growing on the surface.

Autoclavable knives can be sterilized with heat.