Quadro’s recognized leadership in specialized process equipment was launched by a single idea that has stood the test of time. The four founders of Quadro originated the concept of the conical mill, or “Comil®”, and in 1976, were first to bring it to market. A revolutionary idea at the time, the conical mill has proven to be one of the industry’s most durable and most imitated advances in size reduction technology.
But Quadro believes that quality is, itself, a process that cannot stand still. Continuous improvement is rooted in continuous innovation. Through investment in R&D and the ongoing refinement and extension of the Comil design, Quadro has continued to earn its position as quality leader.
In 1990, Quadro expanded its vision of quality into new markets and applications with the Ytron® line of mixing and emulsifying equipment. Like the Comil, Quadro’s Ytron line builds on a proud heritage of technical innovation and design.
From mills to mixers, to complementary product lines, Quadro has earned the respect of customers with widely varied applications in more than 50 countries. Quadro people, like Quadro products, are recognized everywhere for the highest standards of professionalism and performance.
Employees: 200-499 Activity: Manufacturer Year Company Founded: 1976 Certification: ISO 9000, ISO 9001 Export Markets: Latin America/Caribbean, Western Europe, Africa, Middle East, Asia, Australia, Europe, Canada, Mexico
Brand Names: Quadro, Quadro Comil
News & Press Releases
November 4, 2009 —
Increasing Production Efficiency & Product Quality in Ready-to-Use Frosting Manufacturing
Ready-to-use frostings have gained in popularity in recent years. Prepared frostings typically consist of sugar, gums and flavors such as cocoa and vanilla which are dispersed into a solution of corn syrup and water. Eductor-style powder dispersers often do not effectively disperse the gums and flavors without creating agglomerates causing increased batch times and often, re-work of the product. Due to the highly viscous nature of the final product, conventional agitators have problems mixing...
November 4, 2009 —
Sauce Manufacturing Simplified with Increased Quality
A large, international manufacturer of frozen prepared foods approached Quadro to help find a solution to their preparation of a sauce-mix. The manufacturer was looking for a system that would blend dry powder consisting of flake parsley, guar gum and other seasonings into an oil/water mixture. The key was to provide enough shear to disperse the guar while avoiding damage to the delicate flake seasonings.
November 4, 2009 —
Squeeze More Profits from Your Fruit Juice Production
In the production of fruit and vegetable juices which have a percentage of pomace content (i.e. solid remains or pulp of fruit after pressing for juice), it's common to use a pressure/valve homogenizer to decrease the particle size of the dispersed solids and provide improved stability against separation. In many food products increased viscosity can be used to counteract the settling rate of dispersed solids, but in the case of fruit and vegetable juice an increase in viscosity would add...
November 4, 2009 —
'ZC' In-Line Disperser for Gums
The Quadro Ytron® ZC Powder Disperser is uniquely engineered to incorporate and disperse extremely difficult-to-wet gums into a liquid stream in a single-pass. The advanced design of the ZC Disperser's rotor/stator provides for intense shearing of the gums prior to hydration, to produce homogeneous dispersions that are completely free of lumps and "fish-eyes". A near-perfect vacuum permits concentrations up to 25% by weight to be generated with minimal air entrainment. Because the powder is...
November 3, 2009 —
Efficient Bulk Tank & Silo Turnover for Dairy Operations
Bulk tanks and silos are commonly found in most dairy facilities. The products they contain tend to be shear-sensitive, and separate over time. The Jet Mixer has proven to be successful in bulk tank mixing and gentle handling of shear-sensitive products. Some of the products the Jet Mixer has successfully processed include yogurt pre-mix, infant formula, condensed milk whey, milk serum, buttermilk storage, milk protein isolate, cream and fresh cheese.
November 3, 2009 —
Meeting the Challenges of Today's Ice Cream Manufacturer
Increase productivity, improve product quality and reduce costs. Quadro can help today's ice cream processor meet these challenges with our Ytron mixing technology. Conventional mixing methods often result in long processing times, poor yield of ingredients leading to filtration and high air incorporation. Partially hydrated lumps also have a tendency to build-up on the vessel and heat exchanger surfaces, which can impair heat transfer, make cleaning difficult, and impact the performance of...
November 3, 2009 —
What Is Your Mixing Challenge?
Powder wetting, lumpy solutions, excessive foaming/batch times, batch cleanliness and inconsistent product are common problems encountered with conventional mixers. Quadro Ytron® mixing technology offers innovative solutions to your specific application through our line of batch and continuous fluid mixing equipment. The Quadro Ytron® line features various models to process and condition wet mixtures including liquid/liquid blending, dispersion of powder into liquids, solids deagglomeration...
September 28, 2009 —
New Liquids Technology Available at Process Expo 2009 in Las Vegas
QUADRO ENGINEERING CORP./WRIGHT FLOW TECHNOLOGIES - BOOTH NO.: 6728, will be showcasing their full range of liquids processing solutions at Process Expo 2009, in the Las Vegas Convention Center (October 5 - 7, 2009).
August 20, 2009 —
Quadro Engineering Corp. Develops CIP Fine Grind F10 Mill
Quadro's continuing efforts to innovate process technology in the field of fine grind size reduction are once again realized with the development of a Clean-In-Place F10 Fine Grind Mill. Quadro's F10 Fine Grind Mill has been succesfully implemented in Pharmaceutical, Biotech, Fine Chemical and Food industries where PSD targets range from 5 - 150µm.