Custom 250L Cheese Sauce Vacuum Emulsifying Mixer with External Circulation Completed

Recently, our company has successfully completed the manufacturing of a custom 250L external-circulation vacuum emulsifying mixer for a processed cheese sauce manufacturer. It is a special design, combined with innovative full-blade emulsification system, external circulation structure and direct steam injection technology.

The customer can use this device to efficiently process large blocks of cheese, ensuring a uniform and fine-textured finished product. 

I. Highlights of Customized Design

As previously mentioned, this is a customized emulsifying mixer that differs from standard ones in its emulsification system, structural design, and traditional heating method. A detailed overview follows below.

1.1 All-Blade Emulsification System

Traditional emulsifying mixers typically employ a high-shear homogenization system (featuring a stator-rotor structure), which requires raw materials to be pre-processed into fine particles or a slurry; consequently, they have low efficiency when handling block cheese for the need of pre-crushing and heating in advance to get them melted.

This completed device features a groundbreaking all-blade emulsification system. High-speed rotating blades directly chop, homogenize, and emulsify large blocks of cheese, thereby significantly boosting production efficiency.

1.2 External Circulation System

Given the substantial processing capacity of 250 liters and combined with the high viscosity characteristic of cheese sauces, conventional stirring methods struggle to guarantee that every portion of the material within the vessel undergoes thorough emulsification.

To address this, the equipment is outfitted with an external circulation system. Cheese sauce is drawn from the bottom of the vessel and circulated back into the upper section via external piping. This ensures that every single portion of the material passes through the blade-based emulsification system for thorough chopping and refining. Thereby the sauce batch production can eliminate "dead zones" and achieve a high degree of uniformity and consistency .

1.3 Direct Steam Injection System

The equipment utilizes direct steam injection technology, in which steam is injected directly into the processing vessel. Compared to traditional jacket heating methods, this system offers:

● Faster heating rates

● Higher thermal energy utilization efficiency

● More uniform cheese melting

This design is particularly well-suited for processed cheese sauce production processes that require rapid heating and large-scale continuous manufacturing.

II. Equipment Technical Parameters

III. Application Scenarios

This equipment is specifically designed for the production of processed cheese sauce. Typical applications include:

● Cheese sauces for burgers and sandwiches

● Cheese fillings for baked goods

● Cheese dips for the food service industry

● Ready-to-eat cheese condiments

IV. Client Testimonials

During the pre-acceptance inspection, the client's technical lead remarked:

“The emulsifying mixer we used previously could only process fine-particle materials, which was inefficient. This 250L full-blade emulsifier allows us to feed in large cheese blocks directly, and its external circulation system ensures greater product quality consistency across every batch. The direct steam injection heats up very quickly, significantly reducing the processing time for each batch.”

V. Shipment and Subsequent Arrangements

Following the shipment of the equipment, our technical personnel will travel to the customer's facility to conduct installation, commissioning, and operational training, ensuring that the equipment is brought into production as quickly as possible.

VI. Conclusion

The recently completed custom 250L external-circulation cheese vacuum emulsifying mixer is distinguished by three innovative design features: a full-blade emulsification system, an external-circulation structure, and direct steam injection technology. Such customized design has successfully resolved critical pain points associated with traditional equipment, such as the difficulty in processing large blocks of cheese raw materials, insufficient batch uniformity, and low heating efficiency. It provides an efficient and stable solution for the industrialized production of processed cheese sauces.

For more information regarding our customized emulsifying machine, please feel free to contact Salinovate Team.

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