Sugar-Based Product Mixer: 20L High-Speed Planetary Blending Equipment

In the sugar-based product industry, the uniformity of sugar fusion, stability of syrup consistency, and efficiency of small-batch production directly determine product quality and market competitiveness. The 20L high-speed planetary blending equipment, as a specialized solution for mixing sugar and maltose, has become a core device for global small and medium-sized confectionery enterprises, candy workshops, and food R&D institutions due to its precise mixing performance and flexible capacity design.

Sugar and maltose present unique challenges for mixing equipment: granulated sugar requires thorough dispersion to avoid caking, while high-viscosity maltose needs sufficient shear force to integrate with other ingredients, and both demand consistent mixing to prevent sweetness stratification in finished products. Traditional mixers often struggle with uneven particle dispersion or equipment overload when handling such materials. The 20L high-speed planetary blender solves these pain points through its "planetary motion + high-speed shear" integrated design. Its stirring paddles perform both revolution (around the tank) and rotation (on their axes), driving materials to circulate vertically and horizontally without dead corners, while the high-speed operation (up to 400 rpm) breaks down sugar agglomerates and emulsifies the sugar-maltose mixture, ensuring homogeneous texture.

In core configuration, the equipment balances precision and practicality. The 20L effective volume is perfectly matched to small-batch production needs: a single batch can process 5-15 kg of sugar-maltose blends, sufficient for producing 300-800 pieces of candy or 50-200 bottles of syrup, with batch consistency error controlled within ±2%. The all-316L stainless steel contact parts comply with FDA and EU 10/2011 food safety standards, and the mirror-polished tank inner wall (Ra≤0.4μm) eliminates hygiene dead corners, supporting high-temperature cleaning to avoid cross-contamination—critical for sugar-based products prone to microbial growth. Optional heating jackets can be added to maintain optimal mixing temperatures (40-60℃) for maltose, preventing solidification during processing.

For international sugar-based product manufacturers, this equipment offers distinct competitive advantages. In European and American markets with diverse confectionery demands, its flexible capacity enables rapid trial production of new flavors (e.g., maltose-hard candy, sugar syrups for pastries), shortening the product launch cycle by 30% on average. In emerging Asian markets where artisanal candies are popular, its compact design and easy operation adapt to small workshop layouts, reducing initial investment costs. A Thai candy producer reported that after adopting this mixer, their sugar-maltose candy yield increased by 25%, and customer complaints about uneven sweetness dropped to near zero.

In conclusion, the 20L high-speed planetary blending equipment bridges the gap between precision mixing and small-batch production in the sugar-based product sector. Its specialized material adaptability, global safety compliance, and cost-effective design make it an indispensable tool for global small and medium-sized food enterprises, providing strong support for the diversification and standardization of sugar-based products.