We as manufactures manufacture our products for two reasons. Either to increase our revenue or increase the customer’s revenue. There is a difference between the two and knowing the difference will empower some who choose to manufacture for the later.
Often companies manufacture products to fulfill a market need. These companies look at market need, market strategy, market cost, then capturing market share. These companies will not look at sustainability or how quickly the customer will get an ROI (Return on Investment) from their purchase. They will offer a minimum warranty on their product while manufacturing the product the least expensive way.
Our company is a company that manufactures products focusing on sustainability. Companies that focus on sustainability get the fact that the item they are manufacturing is a “Revenue Generating Asset” to the buyer. The buyer is purchasing this product because he needs it to increase production, decrease labor costs, while increasing the quality of his product. When he chooses a product to purchase he expects a quick return on his investment so he can recover the cost of the purchase, then increase his revenue once the item is paid for. And this is exactly why we manufacture our products.
We take it a step further though by adding one of the best warranties in the industry. Knowing that an ROI on our products takes an average of 4 to 6 months, we back our products with a 2 year warranty. Giving the customer 1.5 years of revenue generating with the asset and no worries. Returning to them the true meaning of why they purchase equipment and making them feel good about the purchase. They know for 1.5 years they will not have to worry about anything.
We choose to manufacture this way, changing the industry, hopefully, for the better. We do this for the Production Line, Chefs, Researchers, Scientists, Chocolatier, or any other customer that chooses our products over another. We do this because we get why our customers are purchasing the equipment and why they chose us. More importantly we do this because we also know what they do not expect. They do not expect a unit that breaks down. They do not expect no customer service. They do not expect to be paying for repairs 13 months after they purchased the units, eating up all their profits they are making.
We manufacture our products for the people purchasing them, knowing what they need, expect, and do not want. They are the reason and the “sole” that drives us and this is what it means when a company gets that they manufacture a “Revenue Generating Asset” and that is the responsibility we have to our customers.
#permix #innovation #engineering #sustainability #mixers #mixing #foodmanufacturing #pharmaceuticalmanufacturing #chemicalmanufacturing
Ever had a problem selecting a proper mixer? PerMix is here to help you how to approach this problem and what necessary questions one should ask to arrive at the proper choice of the mixer.
It is really important to know the material characteristics of the powder you are mixing. Is it sticky/lumpy or free-flowing? If it is lumpy then one can provide choppers to eliminate lump formation. With the free-flowing powder, not much problem is experienced.
The next step is to know whether the liquid is going to be part of the process or not? If it is then one needs to select the mixer in such a way that it has the proper amount of empty space above the material bed to promote efficient liquid addition.
Does your mixing process require additional processes such as shearing, cooling, reaction or heating? The shearing process can be required when one wants to eliminate the stickiness in the product and heating/cooling are required when the desired product is required is at lower/higher temperature vice-versa.
Does the installation sight have any space constraints? If the space is an issue in terms of footprint area then one can go for vertical mixers but for that the head room required is on the larger side. Similarly when the headroom is constraint one can go for the horizontal mixer.
Does your product have any requirement of specific standards? According to the requirements, different standards are available like CIP (Clean in place) and SIP (Sterilization in place). They are generally used for food-grade ingredient mixing and in the pharmaceutical industries.
We have tried to summarize a few of the points in this article. Do let us know if you have any specific questions related to the mixer in the comment section below.
When it comes to mixing there are two major types of mixers, batch mixers and continuous mixers. A batch mixer is a stand-alone vessel in which all the ingredients are loaded and then agitated until homogeneously dispersed or mixed; the mixture is then taken out. Where as in a continuous mixer the machine is fed ingredients in correct proportions; the ingredients are mixed with intense agitation, and the mixture is discharged to the next piece of equipment.
Mixing is one of the most common processes. It’s a step in the production of most of the product we use in our day to day life. Mixing can be overdone for instance if cake batter is overmixed it creates a dense, weak cake. Similarly, when the powders of different densities and particle size are overmixed, the powders can unmix or segregate.
A continuous mixer agitates and moves the ingredients through the vessel, mixing them in one pass. In-order to properly mix all the ingredients in one pass, most of the continuous mixers mix small amounts of ingredients intensely. Due to it operating continuously, a continuous mixer can also mix larger quantities of ingredients as compared to a batch mixer
A batch mixer is used for relatively small operations. It operates in one of the two ways, by either using an agitator that’s fitted into the mixer vessel to rotate and mix the ingredients, or by rotating the vessel itself to mix the ingredients. Different types of batch mixers may include ribbon mixers, vertical orbiting scew mixers, pan mixers, kneaders, and tumbling mixers.
When it comes to choosing between a batch or a continuous mixer, we need to consider different factors in your mixing machine as well as the benefits of each type of mixer. Sometimes making the choice will be clear, sometimes not. For example, if you want to mix seven-eight ingredients to make 20 pounds of finished mixture every hour and then eventually change the color of the mixture, the batch mixture is a good choice. If you wish to mix two ingredients together to make several tons of mixture, a continuous mixer is best. However, if you wish to mix three-four ingredients to make three or four different mixtures in reasonably large quantities, you should try considering other factors before deciding whether a batch or continuous mixer is best