Carbonated beverage mixers utilize static mixer technology to achieve precise proportions of carbon dioxide, syrup, and water. The core principles include the following three aspects:
CO₂ Mixing Principle
Carbon dioxide is pressurized by a carbonation pump and mixed with water in a carbonation cylinder to produce carbonated water. This process follows Henry’s Law and Dalton’s Law, where gas solubility is proportional to pressure, and the total pressure of a gas mixture is the sum of the partial pressures of its components.
Mixing Technology
A static mixer design is employed, utilizing specific structures within the pipeline to ensure thorough fusion of carbonated water and syrup. For instance, stainless steel coil pipes work in conjunction with an ice storage tank to maintain the mixing temperature below 2°C, while a vacuum deaeration process reduces residual gas.
Proportion Control
The equipment mixes carbonated water and syrup in preset ratios through a distribution valve. For example, in a soda fountain, syrup and water tanks are measured separately and output in fixed proportions to achieve precise mixing.
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