Immersed aerator-mixer Mondomix RIF

for the food industrypressure

Overview
The Mondomix RIF aerator provides controlled continuous aeration for yogurt, cream cheese and other aerated dairy masses. Its re-infection-free (RIF) hygienic design meets high food-safety requirements and is compatible with CIP and SIP systems.

Key benefits

• Aerating different products: Adaptable to a range of dairy masses; production capacity can be adjusted via the regulating system.
• Controlled aeration: Stainless steel rotor–stator axial mixing head ensures even incorporation of gas into liquid masses, suitable for delicate textures.
• RIF – re-infection-free: 3-A standardized hygienic design minimizes contamination risk in continuous processing.

Highlight features

• Axial rotor–stator mixing head with pins: Intermeshing pins provide constant shear for uniform aeration, improved temperature control and adjustable bubble-size distribution.
• Precise parameter control: Liquid mass and gas merge at the mixing-head inlet and are mixed under controlled pressure; controllable variables include mixing speed, system pressure, flow rate, liquid/gas ratio and temperature.
• Weld-free mixing-head manufacturing (EDM): Electrical Discharge Machining produces an even surface without welds or joints for easier cleaning and hygiene management.

Application possibilities

• Aerated dairy products such as yogurt, cream cheese and similar aerated masses.

Services and training

• Technical support, training and spare/wear parts are available to assist with commissioning, operation and maintenance.

Technical characteristics / specifications

• Commercial designation: Mondomix RIF
• Machine class: RIF (re-infection-free)
• Hygiene standard: 3-A standardized
• Mixing principle: Axial mixing head with rotor and stator fitted with pins (intermeshing)
• Materials: Stainless steel rotor–stator system
• Mixing-head manufacturing: Electrical Discharge Machining (EDM), weld-free execution
• Cleaning/sterilization compatibility: CIP and SIP
• Controlled parameters: mixing speed, system pressure, flow rate, liquid/gas ratio, temperature
• Outputs: homogeneous aerated mass with controllable bubble-size distribution
• Typical applications: aerated dairy products (yogurt, cream cheese, etc.)