•

C S
PROCESSING EQ u k1 T
FOR THE BAKING
FOOD INDUSTRIES
OAKES MACHINE CORPORATION 235 GRANT AVENUE
ISLIP, NEW YORK 11751 11 516/581-4130
 OAKES SLURRYMIXER.
PRODUCE A MORE CONSISTENT, A MORE
WITH GREATER ECONOMY THAN
OPEI OIPLE: The Oakes Slurry Mixer allows all ingredients
to be introduced into the mixer at one time, either by automatic feeding
equipment or manually. The slurry mixer is provided with large stationary
and rotating mixing blades which are capable, because of the action
developed, of blending all ingredients into a uniform slurry in approximately one minute without
incorporating air. A high capacity pump then transfers the slurry into a holding tank to await further
processing in the Oakes Continuous Automatic Mixer. The transfer is made quickly, allowing the
Oakes Slurry Mixer to receive another batch with little delay. The holding tank level is automatically
monitored and transfer temporarily terminated should the tank fill before the end of the transfer.
Ingredient mix and transfer cycle times are controlled by precision, auto-reset timers provided
on the front panel. Accurately repeating
the mix and transfer times will contribute
to uniform slurry density into the con-
tinuous mixer.

MODEL 30SMV71/2

SIGNitu JR
1HE LONTINUOUS PROCESS INSTALLATION
HOMOGENOUS, A MORE CONTROLLED PREMIX . . .
CONVENTIONAL BATCH MIXERS!

DVANTAGES The Oakes Slurry Mixer offers distinct advantages

over ordinary horizontal or vertical type batch mixers: q Greatly reduced
mix time. q Minimizes air incorporation, providing stable slurry specific
gravity. q Energy and labor-saving efficiency. q Sanitary design that
lends itself to CIP processes. q All covers and ports are sealed to pre-
vent dry overflow loss and reduce clean-up time. q An interlock switch
prevents operation of the mixer with the cover open, insuring operator ()4VF' nwn TANKR
safety. q May be stationary, with legs; or mobile, with casters. In an Oakes Slurry Mixer — Holding
Tank installation, the holding tank is
;: The Oakes Slurry Mixer has the ability to premix a wide variety
provided with a strainer, level control
of products: q Cake Batters 11] Pie Fillings q Pastry Fillings q Cream
bracket, inlet pipe bracket, hinged
Toppings q Whipped Toppings q Cheese Cakes and Many Special cover and discharge pipe. For all other
Applications. Holding Tank installations, the tank is
provided with strainer and discharge
THE OA ES SLURRY MIXER HAS Ti ,iLITY TO pipe only. Discharge piping consists
PREMIX A WIDE VARIETY OF CAKE "ERS of the appropriate size 45° elbow and
eccentric reducer.

•AVAII E IN THREE AVAILABLE IN SIX SIZES

I1116SMV3 —16 INCH DIA., 90 LB. CAPACITY, VARIABLE SPEED. q 30SM OR 10, 50, 80, 100, 150, 200
30SMV71/2 — 30 INCH DIA., 450 LB. CAPACITY, SINGLE OR VARIABLE SPEED. GALLONS. ABOVE IS OUR
q 40SM OR 40SMV20 — 40 INCH DIA., 1,000 LB. CAPACITY, SINGLE OR VARI- 100 GALLON UNIT.
ABLE SPEED.
 Ark"011.0 .11P i lk M N cow' i o•
`KEW 4
MIXER IS DESIGNED TO IMPART THE THREE PRINCIPLE
AIAN

QUALITY q COMPLETE MIXING

1PERATIP The heart of the Oakes Mixer is a compact
mixing head which consists of only three parts. The only moving part —
a rotor with concentric rows of teeth on both faces is mounted on a
revolving shaft between two stators which are bladed on their internal faces.
Mixing takes place between the teeth of the rotor and each of the two
stators. Ingredients enter the head through the center of the rear stator, flow in a swirling path between the blades
of the rotor and rear stator to the outer circumference of the stator cavity, then between the teeth of the front stator
and rotor and out the center of the front stator. Since the product is discharged under pressure, it may be piped
directly to the point of use thus eliminating any manual handling of the finished material.
Only a small quantity of product (less than 3 quarts in the largest model) is in the head at any given time. Power
requirements, therefore, are extremely low. The shearing or mixing action achieved by the rotor and stator members
is applied uniformly and continuously to all of the materials as it passes
through the mixing head. Air or other gas may be incorporated in the mixture
and evenly distributed throughout the whole mass. The stator members
are jacketed through which coolants may be circulated, thereby removing
heat energy added as a result of the mixing action.

MODEL 14MC10

THERE IS AN
OAKES MIXER FOR EVERY FOC PRCX:ESSIIAG
ASJRE OPTIMUM MIXING EFFECTIVENESS. THE OAKES
MIXING CHARACTERISTICS REQUIRED FOR OUTSTANDING
q
q UNIFORM MIXING CONTROLLED MIXING
ADVANTAGES: q Simplicity of the Oakes Mixer design results in trouble-
free, continuous operation. q Automatic controls eliminate human error
and help assure uniform high quality products. q Performance is consistent
throughout the capacity range of the mixer; it does not vary with production
rate. q Requires less power and less floor space (approximately 12 sq. ft.)
than conventional mixers. q Ruggedly constructed and easily dismantled and cleaned.

USES: The uses of the Oakes Continuous Mixer are almost limitless. The more than 1500 units in service within the
baking, confectionery, dairy and other food processing industries document its universal acceptance and flexibility.

'4 F Frm p (RATED CAPACITY IN POUNDS PER HOUR)

LABORATORY MODEL 4MA, 30 TO 200
8M-155 TO 1,000
10M-375 TO 2,000
14M-600 TO 4,000 OR 14MA-600 TO 6,000
REFER TO THE DATA TABLE ON THE BACK COVER
FOR MORE DETAILED CAPACITY RATINGS

• MIXING HEAD

OUTLET

ROTOR MIX CHAMBER FRONT

STATOR
ROTOR
SHAFT

AIR
PRODUCT

JACKET
REAR STATOR

oLABORATORY MODEL 4MB1A ekes Co rous Mixin g He consists of two stators and
i a rotor, and is assembled with the stators surrounding the rotor.
The rows of blades on the rotor are located between those on the
stators, with no contact between moving and stationary elements.

UIREME, The above illustration demonstrates the principle mixing head

elements and their assembled positions.
 CONTINUOUS •
CAKE DEPOSITOR &
Ank IP" Pk PI 111 4PkgiFirith,

A TOTALLY ENCLOSED, EXTREMELY ACCURATE,

CPU The Oakes Continuous Cake Depositor-Injector has been specifically designed with the object
of accommodating the wide variety of pan shapes, sizes and arrangements found in the modern commercial bakery, including
multiple cavity strapped pans, tube pans, cupcake pans, etc. The unit permits extreme accuracy in scaling cake batters into
pans or injecting cremes into cakes. It has been designed to operate in conjunction with the Oakes Continuous mixer which
delivers the finished batter or creme through a pipe line directly to the depositing manifold without use of a hopper. The Cake
Depositor-Injector is fully equipped to permit wide variations in rates of production and scaling weights, with a speed ratio of
10 to 1.

PROVEN PERFORMANCE &KL !ABILITY

•
•
REPEATABLE, FLEXIBLE MACHINE
ADS' ' q More sanitary than hopper-type depositor. q No need
to lift and clean mixing kettles necessary to keep hoppers filled. q Built-in
flexibility for easy changeover to different product requirements. q Extremely accurate scaling. Reduced
give away.
USA The Oakes Continuous Cake Depositor-Injector may be employed to deposit batter into: Layer and Sheet Pans,
Tube Pans, Cupcake Pans, Finger Cake Pans, Multi-Cavity Pans and Strapped Pans. Equipped with an injector manifold,
this machine can inject creme filling into such products as cupcakes, finger cakes and the like.

DL NIFOLDS

The Oakes aluminum depositing and injection manifolds are available for
single cavity and multiple cavity pans. They are designed to permit rapid
changeover from one type of pan to another. Those manifolds designed for
the injection of aerated fillings are equipped with a "suck-back" mechanism
to prevent excess material in the injector nozzle from extruding onto the cake
surface.


PRINCIPLE OVER

: Maximum capacity of the Oakes Continuous Automatic Mixer de-

the product being mixed. The maximum rated capacity is on a con-
servative basis. The following tabulation will indicate the normal range of capacity
for a general range of products for all models of the Oakes Continuous Automatic
Mixer.

RATED CAPACITY IN POUNDS PER HOUR

MODEL 10M 1. 14M '4MA

Min. Max. Min. Max. Min. Max. Min. Max.

BAKING INDUSTRY
Angel Food & Chiffon Batters 150 450 350 900 600 1800 1100 2700
Cheese Cake 150 1000 350 2000 600 4000 1100 6000
Cream Pie Fillings & Toppings 150 450 350 900 600 1800 1100 2700
Devils Food, Pound & Layer Batters 150 1000 350 2000 600 4000 1100 6000
Meringue 50 300 125 600 225 1800 500 2700
Pumpkin & Similar Pie Fillings 150 1000 350 2000 600 4000 1100 6000
Sponge, Swiss Roll & Lady Finger Batters 150 450 350 900 600 1800 1100 2700
Swiss Roll Cream, Marshmallow Icing 50 300 125 600 225 1800 500 2700

BIS('' )U'
Marshmallow (Fancy Biscuit) 50 300 135 600 200 1200 315 1800
Vanilla Wafers, Sugar Wafers 150 1000 350 2000 600 4000 1100 6000

CONFECTIONERY INDUSTRY
White Cast Candy Marshmallow 135 750 315 1500 600 3000 1100 4500
Extruded Marshmallow 125 450 250 900 800 2400 1200 3600
Grain Marshmallow 135 750 315 1500 600 3000 1100 4500
Egg Albumin Base Marshmallows 135 600 300 1200 600 1800 1100 2700
Soft Nougats, Mazetta & Frappe 135 450 240 900 425 1800

DAIRY PRODUCTS
Whipped Butter & Cream Cheese 120 650 350 1300 425 2600
Whipped Dairy Creams 150 450 350 900 600 1800 1100 2700
Concentrated Milk Foam Write giving capacity requirements, foam density, etc.

OAKES MACHINE CORPOR4TION

235 GRANT AVENUE n ISLIP, NEW YORK 11751 n 516/581-4130