Understanding The Functions Of A Triple Action Static Mixer

A triple action static mixer is one of the top kitchen appliances for mixing fluids, and is especially popular for those that like to make healthy smoothies or even cocktails/mocktails at home or their small businesses.

Is this appliance the right choice for your kitchen? Let’s find out!

What is a Static Mixer?

As the name suggests a triple action static mixer is static in the sense that it does not have any moving parts. While static mixers are mostly employed to mix liquids, they can in some cases be used to thoroughly mix gas streams as well.

One of the unique selling points of a static mixer is that it can mix gas with liquid by dispersion and even blend together two or more liquids that are immiscible. A triple action static mixer works as there is a loss in pressure created as fluids flow through the apparatus.

In terms of industrial uses, static mixers can be used for a host of different things such as mixing adhesives and sealants. It can also be used during the process of wastewater treatment, and refinery. It may be employed to desalt crude oil too.

In terms of the history of the static mixer, a invention patent for it was first filed by Arthur D. Little in the year 1965.

What does “triple action” in the “triple action static mixer” entail?

The triple action part of a triple action static mixer is what makes it such an exquisite cocktail or beverage maker. It is like having a world class at your disposal at the comfort of your own home. The three different actions in a triple action static mixer are as follows

Two by Two division – this mixer is designed in such a way that it divides each flow by two, so if you start with one you get two and then four and then sixteen and so on. For a twenty – element mixer, the number of divisions and re – combinations can go over a million.

Cross current mixing – two by two division achieves a fluid that is perfectly divided and recombined.

However, since it follows a repeated pattern of mixing, it does not produce randomness in the mixing. Now comes the cross current mixing wherein randomness is implicitly induced and helps in an end product that is nearly perfectly homogenized.

Counter rotation and back mixing – this is the cherry on the cake and further enhances the thoroughness of the mixing without taking up too much time. It does this by tunneling effects and increases the duration of divided flow mixing.

Put all three together and you have the most well mixed cocktail or beverage which is sure to make your guests envious and give you the perfect drink to sip on during a summer’s day.

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