Features of the disc type
The disc type achieves stable and fine aeration by using the centrifugal force generated by disc rotation. This type employs a method by which foam is generated as a material made to radially pass between the disc-shaped fins. As the material passes radially, it passes through low-speed rotation to high-speed rotation, thus turning into a natural foam condition. This type is suitable for products with a hand-made texture, such as sponge batter and castella sponge cake, because the mixing effect is greater than the cutting effect, and air is appropriately contained inside the batter.