1. Core Equipment
Vacuum Homogenizing Emulsifier: This is the primary device for mayonnaise production, designed to achieve nanoscale emulsification under vacuum conditions to prevent air bubbles and ensure a smooth, creamy texture. It handles high-viscosity mixtures efficiently and is critical for stabilizing emulsions.
2. Key Technical Features
Emulsification Principle: Utilizes triple-phase micro-emulsification technology to reduce oil droplets to a micron scale (approximately 1μm), enabling uniform particle distribution through high-shear in-line processing.
Sanitary Design: Constructed from food-grade stainless steel (e.g., SUS304 or SUS316L) to meet hygiene standards, featuring easy-clean surfaces and corrosion resistance for food safety compliance.
3. Auxiliary Equipment
High-Shear Emulsifier: Rapidly breaks down oil droplets to enhance emulsification efficiency, often integrated with the main homogenizer.
Rotor Pump:for trasfering products and cycling of products when manufacture.
Weight System:for weight the rew material the mian pot
Pneumatic value:For automaticly contro the material feeding
| working volume | 1000L*2 |
| mixing speed | 0-63rpm |
| bottom homogenizer | 0-3000rpm |
Installing in customzer factory
