Planetary Mixer (PLM) - Mixing, Emulsifying and De-aeration for Gels, Creams, Pastes and Doughs

The Gansons Planetary Mixer handles mixing, emulsifying, blending, and de-aeration of gels, ointments, creams, pastes, food batters, doughs, and high-viscosity materials across pharmaceutical, food, cosmetics, and personal care manufacturing. With five interchangeable beater configurations covering the full range from egg foams to stiff doughs, and a capacity range of 10L to 2,000L, the Gansons PLM is the standard choice for viscous product mixing. Over 3,000 Gansons PLMs are in active use globally.

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Started manufacturing
1965
Beater type configuration

Over the years, the PLM has become a benchmark for high viscosity processing, widely adopted by leading manufacturers across the globe. From traditional ointments and creams to modern, complex formulations, it has played a critical role in enabling reliable, scalable production.

What sets its legacy apart is not just longevity, but continuous innovation, integrating advancements such as vacuum processing, homogenization, and enhanced process control while retaining the robustness of its core planetary mixing principle.

Today, with hundreds of installations worldwide and a presence in highly regulated markets, the Gansons Planetary Mixer stands as a symbol of proven performance, adaptability, and enduring trust, a system that has grown with the industry and continues to shape its future.

Beater Types

The Gansons PLM is available with five beater configurations, each optimised for a specific product category:

Wire Wipe

Best for: egg foams, whipped creams, mousses, meringues, light batters, aerated gels. The wire whip incorporates air into the product as it mixes, using its open, multi-wire structure to beat and aerate simultaneously.

Drop Centre Beater (Flat Beater)

Best for: cakes, biscuit creams, gels, pastes, general-purpose mixing across medium viscosities. The drop centre beater is the most versatile configuration in the PLM range.

Criss-cross type (Silverson type)

Best for: heat-sensitive formulations, products prone to wall adhesion, creams and ointments requiring complete bowl clearance. The scraper beater combines a rigid mixing frame with flexible PTFE or food-grade silicone scraper blades that continuously clean the bowl wall and base during mixing.

Spiral Dough Hook

Best for: bread doughs, biscuit doughs, stiff pharmaceutical pastes, high-viscosity masses. The spiral dough hook is designed for the highest-viscosity applications in the PLM range – products that require sustained mechanical work to develop structure rather than simply blend.

Planetary Paddle (J-Hook)

Best for: heavy pastes, filled centres, fat-based confectionery masses, dense industrial compounds. The planetary paddle, also referred to as a J-hook or dough arm depending on configuration, provides a robust, low-speed mixing action for the densest and most resistant product types in the PLM range.

Equipment features

  • Capacity: 10L to 2,000L covering laboratory through full commercial production scale
  • High-speed homogeniser option for fast, homogeneous incorporation of powders and liquids
  • Hydraulic lid lifting with impeller attached for safe, ergonomic access to the bowl
  • Steam heating, cooling and vacuum for pharmaceutical gel and ointment processing under controlled conditions
  • Trolley-mounted bowl for convenient movement between operations and cleaning
  • Compact design with easy access for cleaning and validation
  • Built to handle highly viscous products without structural stress

Automation and Control

Gansons equipment is available with an integrated intelligent automation platform. Key features include:

  • PLC/SCADA-based control with touch-screen HMI
  • Centralised recipe management with role-based access control
  • IoT enabled for remote monitoring and pre-emptive analytics
  • Integrable with any site architecture including MES, ERP, and LIMS
  • Customised reporting and smart graphs for lot reproducibility
  • Industry-leading IPC processors for fast, reliable control performance
  • GAMP 5-aligned computerised system validation documentation supplied with 21 CFR Part 11 configurations

Capacity Range

Pilot and R&D scale

5L to 10L

Commercial scale

20L to 2000L

Frequently asked questions

What beater types are available for the Gansons PLM?

Five configurations: Wire Whip for egg foams and creams; Drop Centre for cakes, gels, and pastes; Criss-Cross for shampoos and toothpaste; Scraper for sticky products; Hook for doughs and pastry.

10L through 2,000L, covering laboratory R&D through full commercial production scale.

Compliance and Certifications

Downloads

  • Brochure – Gansons Planetary Mixer