Today we would like to talk to you about the design of Sobatech’s continuous mixers. When Gilian Lekner founded Sobatech in 2005, his first drive and focus was on improved (hygienic) mixer design and finish. Now, almost 15 years later, design is grounded more than ever in the philosophy of our business. Sobatech’s continuous mixers are recognized from afar ; this is something we strive to never change.
2005 – 2010 THE X-design
The first design was called the X-design – even though it had a recognizable character, it could improve in regards to hygiene. As a result, a new mixer design was introduced in 2010.
2010 – 2015 THE LOW & SHORT-design
There are two hygienic designs launched back in 2010.
1. The short mixer design.
In this design, the motor is located underneath the gearbox and cardan shaft – meaning that the mixer is relatively short but as a result higher. The advantage of this design is, that it saves space which can be beneficial for customers having limited floorplan.
2. The low mixer design.
In this design the motor, gearbox and cardan shaft are located behind eachother – this means that the mixer is relatively low (+/- 140cm) but as a result longer. The advantage of this design is that it allows you to look into the mixer (from standing height) which eases the cleaning procedure of the upper surfaces.
2015 – 2020 THE HANGING-design
Lastly, in 2015, Sobatech launched its hanging hygienic design. In this design, the continuous dough mixer can be hung on the platform or roof construction of the production factory. The advantage of this design is that it has no connection with the floor whatsoever ; allowing to easily clean the room underneath the mixer.
Nowadays, customers can either choose for the low, short or hanging design – whatever fits their needs best.