Description
Why in many countries a ball mill is called a “Wiener” (!)
The principles of grinding are well established: the pre-mixed paste is pumped through the ball mills grinding vessel in one or more stages.
Low viscous products can be handled in a batch type ball mill, with a top-to-bottom flow based on gravity, mounted with a re-circulation pump. For continuous processing lines bottom-to-top operation is very important, since average pastes do have a low fat percentage resulting in high viscous mass.
The refining action is accomplished by a special cooled shaft with agitator arms and diverters rotating in a vertical jacketed grinding tank, which is filled with hardened steel balls.
The various layers of grinding elements move in the same direction, but at different speeds, thus creating the refining action.
The latest design of the Wiener ball mill exhibits a higher capacity while using less energy and in combination with optimal cooling possibilities, product temperatures remain very low during refining.
The ball mill is easy to maintain as all parts are manufactured from high grade materials preventing any degradation of your valuable product and are easily accessible for replacement. The design of the vessel, shaft pin configuration, and ideal parameter control, make this ball mill the most efficient in today’s market.
The vertical ball mill is used for the processing of high-viscous pre-mixed pastes, like chocolate, compound, crèmes, nut- and seed-paste. The continuous design vertical ball mill can be used in a 1 – 3 stage refining system, with 1 – 3 ball mills in a sequential row after the pre-mixer.
