GEA DIMIX-C Mixer/Carbonator

Oxygen in beverages impairs product shelf life and taste, so carrying out deaeration of the beverage water has benefits that can result in higher quality products.

Vacuum spray deaeration is first carried out to remove most of the oxygen from the water. The pre-deaerated water is then pumped up to the second stage and mixed with CO2 on its way to the next spray plates. CO2 increases the release of oxygen. The CO2/air mixture is extracted by means of the vacuum pump, which can be equipped with a sealing water cooler to minimize water loss.

The discharge pump then supplies the deaerated water to the blending system.

The water deaerating unit is cleaned through the water pipe and requires less frequent CIP than the other units. The DIOX-2 can be cleaned separately from the rest of the equipment as required.

The GEA DICON® in-line blending system is designed for the continuous, accurate blending of liquid components. The flow rates are measured using high-precision flow meters and are regulated using valves with i/p-positioners or by speed-controlled positive displacement pumps.

The digital controller monitors and compares the actual ratio of each component in the product mix with the required ratios and actuates the controlling device to adjust the mix and ensure that preset values are accurately met. Any short-term control deviations are compensated for 100% using our GEA DICON® control algorithms.

A mass flow meter can be configured to determine the brix measurement in the final syrup/premix pipe, and any final syrup/premix brix fluctuations can then automatically be compensated during blending process.

The GEA DICAR-C carbonating system is designed for the continuous, high-accuracy carbonation of beverages. The system comprises a Venturi CO2 saturator and appropriate fittings, carbonating tank, analyzing unit, and, as an option, a cooler. 

The system achieves a fine distribution of CO2 gas in the beverage, which helps to ensure rapid saturation and achieves the ideal “fine-sparkling” property that is expected.

The flow velocity in the saturator must be kept in a range, so that the Venturi effect works sufficiently. 

CO2 is supplied straight from the pressure tank, the constant overpressure of which guarantees an even carbonation of the beverage.

This procedure enables a lossless use of CO2 in a continuous operation. The quality of the carbonation mainly depends on the product temperature, the residual product oxygen content and the saturating pressure resulting from the temperature and the specific product features. These values are acquired and monitored within the predetermined limits.