Flour mixer modernization

In the production of bread, an important technological process in obtaining the finished product is the mixing of various types of flour, as well as its fortification to increase the nutritional value. Mixers with different working bodies are used for mixing. Often in lines for the production of bakery products for mixing flour of various grades, as well as vitamins B1, B2, and PP, the A5-AUVM-1 unit is used. The disadvantage of the conical screw mixer is the complexity of the screw drive, leading to an increase in the labor intensity of servicing this machine, as well as the low efficiency of the mixing process and, as a consequence, significant costs for performing this process. Therefore, an upgraded mixer is proposed. The proposed mixer design is easy to manufacture and maintain. During operation of this mixer, active circulation mixing of materials occurs, which reduces the time to obtain a mixture of the desired quality.