Witt Gas Techniques say they are supplying dairies throughout Europe with their ISO 22000-compliant MG100 stationary gas mixing systems to help produce whipped cream, cream cheese, desserts and other butter products.
The MG100 gas mixing systems are used to mix nitrous oxide and nitrogen, whilst an integrated analyser at the mixers outlet point ensures that the mixture is correct. Nitrous oxide is used to froth up whipped cream and other products without changing the flavour as using CO2 would make the final product sour and unpalatable.
These systems have been designed for a variety of industrial applications, including food processing, with high flow rates and variable gas mixture requirements. The flow capacity ranges from 0 to approx 160Nm3 per hour and they can be used with all gases except toxic and corrosive gases.