CONTINUOUS BATTER MIXING SYSTEM
Automatically produce batter and control temperature and viscosity without operator intervention.
The Wilevco Continuous Mixing System automatically maintains the correct batter viscosity, temperature, and level for batter-breading applications, including high and low viscosity flour-based batters, tempura, corn meal batters and more.
PRECISE CONTROL
Uses a fully electronic viscosity measurement system – no messy or inconsistent Stein cups, unpredictable gates or floats, or operator intervention required.
FULLY INTEGRATED
Recipe-controlled Allen Bradley system allows for complete plant integration.
FULLY AUTOMATED
Recallable recipe control provides the exact desired viscosity on up to 200 different products, without operator intervention, reducing labor and eliminating operator error.
FULL RANGE OF BATTERS
French fries, chicken fingers, corn dogs, mozzarella sticks, onion rings, tempura shrimp, beer-battered chicken, and more on viscosities from 1 to over 20 seconds (5-400mPas).
FULLY ELECTRONIC VISCOSITY CONTROL
Electronic, in-line, digital viscosity control. Repeatable day after day without operator intervention or calibration. No sensing chamber to calibrate or adjust.
INDUSTRY-LEADING COOLING
Wilevco’s Cryolator provides industry-leading cooling to create a more consistent batter, improve pickup rates, reduce blowouts, and save the operator’s money.
UPDATED DESIGN
Open frame
All metal pump internals
100% Allen Bradley recipe-controlled system
VFD-driven motors for maximum control
