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The workshop producing chili oil is filled with a rich aroma, as mixers rapidly and powerfully churn the red sauce. Meanwhile, on the mayonnaise production line, high-speed emulsifier mixers are transforming the oil-water mixture into silky mayonnaise. Different sauces require entirely different mixing equipment. This article will recommend there main types of mixer commonly used in industrial sauce production: cooking mixer, mixing tank and emulsifying mixer. Each of them has their special features and advantages for different sauce production.
First, Salinovate will introduce these three types of sauce mixing equipment in detail. Each type of equipment corresponds to a specific type of sauce and process requirements. We will break down their technical characteristics, applicable products, and selection points one by one.
Cooking mixer is the core equipment in Southeast Asian style sauce production. Its key feature is simultaneous heating and stirring, achieving flavor fusion and enhancement through precise temperature control.
The core value of this type of equipment lies in ensuring the Maillard reaction occurs fully, allowing the aroma of spices to be fully released, and evaporating moisture at the optimal point.
Cooking mixer classification: Simple jacketed cooking mixer, planetary cooking mixer with upper scraper or bottom scraper.
Working Principle: The stirrer rotates slowly under motor drive, and the scraper adheres closely to the wok wall to prevent food from burning.
Simple Structure: The stirring motor is located above the wok lid, a fixed stirring system.
Function: Stirring, scraping, heating
Advantages: Simple structure, affordable price
Working Principle: The stirrer rotates on its own axis while revolving around the central axis, creating planetary motion and achieving thorough stirring within the pot.
Heating Method: Electric heating, gas heating, steam heating
Function: Powerful stirring, wall scraping, heating
Advantages: Uniform stirring, no dead corners.
Mixing tank equipment is the most common type of sauce processing equipment. Its core function is to uniformly mix various raw materials, and it can also heat, cool, or maintain the temperature as needed.
Applications: This type of equipment is widely used in the production of compound seasoning sauces such as chicken flavoring and beef flavoring, whose formulas mainly consist of aqueous phases and powdered materials.
Classification: Open mixing tanks, vacuum-sealed mixing tanks.
Working Principle: The tank has an open top for easy feeding and observation; the internal agitator (anchor, paddle, or frame type) rotates to mix the materials.
Heating/Cooling Method: Heating/cooling agent can be sent into the tank jacket for heating or cooling.
Function: Mixing, heating, cooling
Advantages: Simple structure, moderate price; convenient feeding, easy to clean.
Working principle: Based on an open tank, a sealed lid and vacuum system are added, allowing for mixing under negative pressure.
Function: Vacuum, mix, heat, cool
Advantages: The vacuum environment removes air bubbles from the material, prevents oxidation, and lowers the boiling point, achieving low-temperature concentration.
Homogenizing emulsifying mixers are core equipment in water-oil sauce systems. Their task is to break down the oil phase into tiny droplets and stably disperse them in the aqueous phase.
Performance: The performance of this type of equipment directly determines the product's stability and shelf life.
Applicable Products: Mayonnaise, salad dressing, custard, coconut jam, etc.
Classification: Standard single-stage emulsifying mixer, three-stage emulsifying mixer
Working Principle: The high-speed rotating rotor and stator generates strong shearing force to break the oil and water phase into fine droplets. It can be used in batch (emulsification tank) or online (emulsification pump) modes.
Applicable Products: Low-oil-content sauces (<30%), freshly made catering products, short-shelf-life, high-oil food sauces.
Advantages: Moderate price, simple operation, wide applicability.
Working principle: Utilizing a three-stage stator-rotor series design, the material is subjected to progressively increasing shear force. Three-stage emulsification technology represents the advanced level of industrial emulsification.
Applicable products: High-oil-content sauces (30-80%), products requiring a long shelf life (6-12 months).
Advantages: Extremely small particle size, extremely stable emulsion; no water-oil separation, long shelf life.
From the above introduction, it can be seen that the three recommended industrial sauce mixers can be used to produce different food sauces. Or when producing the same sauce, they bring out different taste and different shelf life. So how to choose from them? It is essentially a materialization of process requirements. Cooking mixer is suitable for sauces with simple stir-frying processes, whether they are large-particle or fine-textured. The stirring system can be customized to increase stir-frying efficiency. Mixing tank is suitable for processing low-oil sauces with an aqueous base, producing sauces with very low particle content or smooth sauce. Emulsifying mixer, on the other hand, uses mixing tanks with shearing capabilities to produce fine-textured food seasonings with medium to high oil content. Salinovate offers the following eight perspectives to help you find the right sauce mixing machine.
Sauce Ingredients
Large pieces of fresh ingredients, or primarily powdered aqueous and oil-based materials?
Sauce Processing
Simple stir-frying or requires shearing and emulsification?
Sauce Type
Granular sauce, micro-particle liquid sauce, or pure liquid sauce?
Sauce Requirements
Are there any requirements regarding shelf life, or is it for short-term self-production and sales? Does the finished product need to be very finely textured?
Equipment Heating
Is it electric heating, steam heating, gas heating, or other?
Equipment Purchase
Is it a low budget or a high budget?
Equipment Placement
Are there any restrictions on the length, width, and height of the space where the equipment can be placed?
Equipment Cleaning
Is a built-in cleaning system required?
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