This equipment uses the bottom impeller to rotate at a high speed, so that materials can be mixed quickly and efficiently under the physical action of mixing, extrusion, shearing, etc. It is especially suitable for the mixing of sugar, starch, milk powder, egg powder products and emulsifiers, stabilizers, thickeners, and is usually used in the ingredient flow of formula milk powder, yogurt, various drinks, ice cream, Chicken rolls, and waffles. In terms of structural design, we use R-arc transition to ensure hygiene without blind spots; Moreover, continuous technological improvements have been made to the sealing structure of the bottom stirring, maximizing the service life of mechanical seals and bearings while saving customers a certain amount of usage costs.