English
French50KG Per Batch Custard Sauce Production Line Equipment
By:Salinovate Team May 11,2026
Recently, the installation and piping connections for a custom-designed 50 kg/batch custard sauce emulsification production line equipment tailored for a food enterprise were successfully completed. Centered around the SLFT-H50 vacuum emulsifier mixer and equipped with auxiliary units such as a high-pressure homogenizer, a scraped-surface heat exchanger, and a lobe pump, this production line is specifically engineered for the industrial-scale production of custard sauce.
I. Production Line Configuration
This sauce production line has been custom-designed to meet the client's requirements for the high-quality production of custard sauce. Below is the equipment list and configuration specifications.
1.1 Core Equipment List
Equipment Name | Model/Specification | Function |
Vacuum emulsifier mixer | SLFT-H50 (50L batch) | Main emulsification unit; high-shear homogenization; vacuum degassing |
High pressure homogenizer | Matching model | Secondary ultra-fine homogenization; enhance sauce smoothness |
Scraped surface heat exchanger | Matching model | Maintain high temperature; prevent cooling of heat-processed sauce |
Rotary pump | Sanitary grade | Smooth transfer of high-viscosity materials |
Piping system | Sanitary stainless steel | Fully enclosed connection; CIP compatible |
II. Design Philosophy: High Viscosity, Heat Processing and Ultimate Smoothness
Custard sauce is characterized by high viscosity, high sugar content, and the need for heat processing. To achieve efficient emulsification, ultra-fine texture, and temperature stability during industrial production, this line employs three key technologies:
Key Technology | Design Consideration |
Vacuum emulsifying technology | The SLFT series adopts the advanced emulsification system, designed specifically for high-viscosity sauces. This design ensures stable oil-water emulsification and air bubble removal |
High pressure homogenizing technology | Perform secondary ultra-fine homogenization on the discharged sauce; further refine particles to the micron level to meet the client's strict requirements for "ultimate smooth mouthfeel". |
Scraped surface heat exchanging | As a heat-processed product, custard sauce must remain in a high-temperature fluid state prior to filling. The scraped surface heat exchanger continuously brings stable high temperature to keep the sauce at the optimal processing temperature. |
Additionally, the rotary pump and fully enclosed piping system ensure the smooth transfer of high-viscosity materials, and the entire line supports CIP (Clean-in-Place) operations.
III. Technical Parameters
Item | Parameter |
Batch capacity | 50 kg/batch |
Emulsification method | SLFT-H50 high-shear vacuum emulsification + secondary homogenization via high-pressure homogenizer |
Temperature control | Scraped-surface heat exchanger maintains thermal processing temperature. |
Transfer method | Rotary lobe pump + sanitary piping |
Control system | PLC + touchscreen |
Main material | SS304 |
IV. Current Equipment Status
Item | Status |
Equipment manufacturing | Completed |
In-factory installation and piping connections | Completed |
Integrated line commissioning | Passed |
On-site commissioning at customer's facility | Pending specialist dispatch |
The equipment is fully ready for operation; our engineers will travel to the customer's factory as scheduled to complete the final on-site commissioning.
V. Customer Value
Pain Points of Traditional Processes | Solution Provided by This Line |
Difficult to achieve high smoothness in high-viscosity sauces | Dual-stage refinement via SLFT-H50 vacuum emulsification and high-pressure homogenization |
Difficulty maintaining temperature during thermal processing | Continuous temperature control using a scraped-surface heat exchanger |
Difficult material transfer | Rotor pumps ensure smooth transfer of high-viscosity fluids
|
Inconsistent smoothness between batches | Automated line-wide control ensures high reproducibility |
VI. Conclusion
The completion of the 50 kg/batch emulsification production line equipment for custard sauce marks a further enhancement of our company's technical capabilities in the field of complete equipment systems for high-viscosity, heat-processed sauces. The combination of the SLFT-H50 vacuum emulsifier, high-pressure homogenizer, and scraped-surface heat exchanger provides a reliable and reproducible industrial solution for producing custard sauce with an exceptionally smooth texture.
Please contact Salinovate Team for more information on customized emulsification production line solutions.
