1. When the eggbeater is operated, the stirrer rotates at high speed and is forced to whip. The blended materials are in full contact with each other and are strongly rubbed to achieve mixing, emulsification, aeration, and elimination of part of the water.
2. Because the viscosity of the blending material is lower than that of the dough mixer, the speed of the egg beater is higher than that of the dough mixer, generally in the range of 70 to 270 r/min, and is called a high speed blender.
3. The eggbeater is mostly vertical and consists of agitator, container, rotating device, container lifting mechanism and frame.