Line Components and Technologies
Blending department: tanks, agitators and section logic
The blending section determines recipe reproducibility. If it is designed without reserve, the filling line stands idle waiting for the next batch — and all filling capacity becomes meaningless.
How many tanks are needed
The minimum workable scheme is two blending tanks: while one supplies product to the line, the second is prepared and cleaned. A single tank means filling stops during preparation and cleaning.
Each tank volume is based on the line hourly capacity: typically 1.5-2 hours of continuous operation. Tanks that are too large are also harmful — cleaning time increases and the product residence time in the tank grows.
A separate tank is allocated for syrup or concentrate with its own agitator and filtration.
Design solutions
- Agitator type
- Frame for viscous products, propeller and turbine for liquids, magnetic for sterile media.
- Jacket
- Heating or cooling for recipes requiring temperature control.
- Material
- AISI 304 for neutral products, 316L for acidic and saline media.
- CIP heads
- Cleaning balls or rotary heads providing full internal surface coverage.
- Instrumentation
- Level, temperature, and if needed density meter and pH meter with logging to the system.
Tank volume selection by line
| Filling capacity | Working tank volume | Quantity |
|---|---|---|
| Up to 3,000 bph 0.5 L | 3-5 m³ | 2 |
| 6,000 bph 0.5 L | 5-8 m³ | 2-3 |
| 12,000 bph 0.5 L | 10-15 m³ | 3 |
| 19 L line, 600 bph | 10-12 m³ | 2 |
FAQ
Can one tank be enough?
Only for single-shift operation with long pauses. For shift work this means guaranteed line downtime.
Is automatic ingredient dosing needed?
With more than three or four recipes, automation pays off quickly: it removes human error and gives reproducible taste.
How often are blending tanks cleaned?
After each batch when changing recipes, and by routine when running one product — usually once per shift or per day.
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