They are very easy to use. They rely on the suction generated by the rapid circulation of the fluid through the food, facilitating the breakdown of the granulated powder, thanks to the Venturi effect. The mixture enters through the central part of the impeller and is propelled through the slots in the diffuser, resulting in powerful grinding and dispersion. This produces a totally smooth product.
This system, developed by InoxMIM, prevents powder moistening and caking, consistently avoiding load clumping.