The best shaft configuration for any product IM Interleaving paddle shafts on two levels, one outlet flap – the standard for preblends of emulsified products and minced meat. IM P Two paddle shafts on one level, parallel, one or two outlet flaps or discharge via bottom valves. For cold, viscous products with two independent drives and outlet flaps. IM S Two parallel spiral shafts, one or two outlet flap(s) – for high viscosity products, also for the standardization of cheese blends. IM SK Two parallel screw shafts, one or two outlet flaps – for extremely stiff products and for cooking of processed cheese






The best shaft configuration for any product

IM
Interleaving paddle shafts on two levels, one outlet flap - the standard for preblends of emulsified products and minced meat.

IM P
Two paddle shafts on one level, parallel, one or two outlet flaps or discharge via bottom valves. For cold, viscous products with two independent drives and outlet flaps.

IM S
Two parallel spiral shafts, one or two outlet flap(s) - for high viscosity products, also for the standardization of cheese blends.

IM SK
Two parallel screw shafts, one or two outlet flaps - for extremely stiff products and for cooking of processed cheese.