Sigma Mixer For Different Applications | JCT Machinery

 Sigma mixer plays a crucial role in both the food and chemical industries, but its design, structure, materials, manufacturing methods, and safety standards are completely different. Many customers ask: "Is there a difference between a sigma mixer used for producing chewing gum and one used for producing hot melt glue?"

The answer is: The differences are significant, and they are not interchangeable.

Key Differences Comparison

1. Different Material Requirements for Contacting Materials

Food-grade sigma mixer:

Inner wall, mixing blades, discharge gate → all made of SS304/316.

Surface requires mirror polishing, easy to clean with no dead corners.

No welding slag, sharp edges, coating peeling, or other risks are allowed.

Complies with FDA and food-grade hygiene standards.

Chemical-grade sigma mixer:

Materials mostly use carbon steel + wear-resistant coating/alloy steel/

Focuses on strength, wear resistance, and high temperature resistance.

Allows for the installation of corrosion-resistant coatings and high-temperature oil seals.

The focus is on viscosity resistance and wear resistance, not hygiene standards.

2. Differences in Heating Methods

Food-grade sigma mixer:

Commonly uses steam heating or electric heating.

Temperature range: 60-120℃.

Stable temperature control, preventing food scorching or carbonization.

Chemical-grade sigma mixer:

Mostly uses heat transfer oil heating.

Temperature up to 180-220℃.

Suitable for resin melting, high-temperature mixing of tackifiers, and other applications.

3. Differences in Vacuum System and Sealing Structure

Food-grade sigma mixer:

Mostly does not require a vacuum system.

If degassing is needed, the vacuum level is relatively low.

Chemical-grade sigma mixer:

Usually equipped with a high vacuum system.

The sealing structure must be heat-resistant and solvent-resistant; otherwise, leakage will occur.

More differences please click.