Introduced in 1954 by Buckau Wolf, whose know-how in the field of diffusion has exclusively been acquired by Maguin, the principle of cossettes mixing consists in warming up the cossettes before their entry into the diffuser. The diffusion juice is used to warm the cossettes and circulates in a counter-current mode.

Located before the diffusion, it enables the rinsing of cossettes by the juice before entry into the diffusion, cossettes heating, degassing.

A degassing tank is linked to the cossettes mixer.

The main advantage is the energy gain obtained by using secondary energy flows to warm the juice after the mixer outlet.

It is characterized by the temperature difference obtained between the juice exiting from the mixer and the cossettes entering the mixer. Typical value is 10 to 15°C.

It can be installed before different types of diffusers : tower or RT, even DDS type, to increase the production capacity of the diffusion.

The excellence of the design and the rotational speed variation of the shaft creates an homogeneous and sufficiently compacted flow of juice/cossettes, resulting in a good heat exchange with juice.

The working level of the mixer ensures that the mixture of juice/cossettes is well insulated from ambient air.

According to the customer’s request, the mixer can be supplied alone or equipped with heat exchangers, defoaming tank, juice desanding device and juice/cossettes mixing pumps. Thanks to the Maguin-Buckau Wolf design, the re-use of existing heat exchangers in the sugar factory can be considered.