Mixer Test

Hayes & Stolz

Industrial Manufacturing Company

MIXING TEST PROCEDURE

Hayes & Stolz mixer designs are based on years of experience and through testing.
Hayes & Stolz mixers combine speed, ribbon widths, ribbon pitch, and also a mixer housing length to width ratio, which produce unsurpassed mixing efficiency, precision, and repeatablity. Hayes & Stolz mixers are throughly tested using the latest testing methods assuring the performance of each mixer manufactured.

Ground corn is added to the mixer at the mixer's rated capacity. The mixer is started and run until the product is evenly distributed throughout the mixer tub. The mixer is stopped.
Granulated salt is screened to remove any lumps. Salt is added at 1/2 % by weight of the batch size to one end of the mixer.
The mixer is then started and allowed to run for the designated time interval and stopped.
Probe samples are taken on even spacing along the length of the mixer.
Each probe sample is then individually ground in a small hand coffee grinder.
The ground sample is further mixed with a spatula. A five gram sample is weighed into a glass beaker.
The sample is diluted with OmnionÆ food sodium reagent and stirred.
Sodium concentration of the solutions are measured with the OmnionÆ sodium/pH meter.
The mean, standard deviation and coefficient of variation are calculated for the set of the samples.

Note: The coefficient of variation (C.V.) is the measurement  
of the variations of the test medium in the samples taken.     
A C.V. of 10 or less denotes an acceptable mix.

MIXER TEST EXAMPLE
3 Ton ``Enhanced" Ribbon Design

Sample	Background	30 sec	60 sec	90 sec	120 sec
A	11	78	105	102	99
B	11	68	97	98	103
C	10	53	102	100	100
D		61	104	106	100
E		64	103	104	103
F		146	96	102	99
G		84	103	105	103
H		94	100	102	105
I		112	97	100	109
J		72	102	104	100
Mean	10.67	83.20	100.90	102.30	102.10
Std. Dev.		27.98	3.21	2.50	3.18
% C. V.		33.63	3.18	2.44	3.11

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