The working principle of a vertical mixer is that two asymmetrical spirals inside the mixing drum rotate, lifting the material upwards, while the slow revolution of the rotating arm causes material outside the spirals to enter the spirals to varying degrees, resulting in continuous diffusion of material throughout the circumference. The two streams of material lifted to the top then converge in the central recess, forming a downward flow of material that fills the gap at the bottom, thus creating a triple mixing effect of convection circulation.

During mixing in a vertical mixer, excess material often occurs. For finer particles, special attention must be paid to the sealing of the production equipment, and the amount of residue must be carefully considered. For example, when mixing flour, it is best to use a 90° full-width opening door, a self-cleaning spray system, a wedge-shaped discharge door, and a shaft-end air-sealed structure to ensure better sealing and reduce residue. Additionally, using a top-mounted baghouse exhaust instead of a return air duct is preferable to prevent excessive fine flour from being ejected from the return air duct during mixing.