M4E-Unit

The M4E-unit is an easily integrable stainless steel block. With its patented Venturi design, it can deliver an (almost) absolute vacuum, ensuring the highest production capacity for powder suction. It maintains a stable underpressure, even at low circulation flows.

Depending on the required powder infeed capacity, our experts can determine the appropriate unit size for your needs. Think big—our solutions can handle more than 10 tons per hour of powders.

Superior Performance Over Standard Venturi Systems

Standard Venturi systems lose suction power as the viscosity of the circulating liquid increases. However, our unique design allows for powder suction at very high dry matter levels.

Additionally, if needed, we can deliver our units with 3A certification to meet the highest hygienic standards.

Handling Difficult-to-Disperse Powders & Hydrocolloids

Not all powders (as milk powders, flour, starches, sugar, etc are as easy to disperse. In industries such as food, chemical, pharmaceutical, and industrial processing, we frequently work with hydrocolloids like xanthan gum, CMC, alginate, LBG, and Carbopol, which tend to form lumps when mixed with liquids.

Through close collaboration with a university, we could optimize our Venturi system by integrating a permanent magnetic field in it. Which has led to the development of our Magnetic Venturi, a competitive alternative to traditional rotor-stator systems.

Key Advantages of the Magnetic Venturi

Our Magnetic Venturi retains all the benefits of our patented Venturi technology:

• High production capacity
• No rotating parts
• CIP-cleanable
• Strong suction power, even with high viscosities and high dry matter levels

By combining three key forces—the Lorentz force (magnetism), turbulence, and internal pressure—our Magnetic Venturi allows for the dispersion of hydrocolloids at very high concentrations (e.g., 5% xanthan gum, 7% CMC dispersions).

This dispersion can even be achieved directly in cold water or in highly viscous mixtures, such as pectin in fruit concentrates. While rotor-stator systems struggle with such viscosities, our Magnetic Venturi operates with far fewer constraints.

Revolutionizing Emulsification

By integrating the Magnetic Field into our Venturi system, we have also enabled high- efficiency emulsification. As a result, industries such as mayonnaise production have seen increasing demand for our technology.

Mayonnaise production involves a two-step process:

• Powder dispersion (e.g., egg powder, starch, xanthan gum, salt, sugar)
• Emulsification (e.g., sunflower oil)

Since our system operates without rotating parts, no additional cooling is required before filling—providing a double energy-saving effect.

Expanding into the Flavor & Emulsion Industries

A growing demand in the flavor industry is their also to our M4E-technology. To disperse first the emulsifier (e.g., acacia gum, starch), followed by emulsification. As goal to reduce than the oildroplets to smallest size possible. Whereby the magnetic venturi you by this can reduce or even eliminate—the need for piston homogenization in your process.