Comparison of Ribbon and Paddle Blenders
- Good when blending materials of like size, shape and density.
- Lateral scrubbing action of inner ribbon against the outer ribbon produces heat. This can be useful when coating ingredients.
- Choppers can be added when incorporating liquids or pastes and to disperse minor ingredients.
- Ribbon agitators are most commonly used in the food industry where bulk products are repeatedly blended.
- Good when blending materials of dissimilar size, shape and density.
- Paddles scoop ingredients from the bottom of the trough and lift them into the product stream.
- Low shear mixing is useful when blending oversized ingredients.
- Sanitary paddle agitators are the easiest to clean and sanitize.
- Paddle agitators are fitted with tighter clearances with the trough than ribbons to allow more efficient clean-out at the end of each batch.
- Paddle agitators are efficient with batch sizes down to 20% of the rated capacity of the blender.