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Mixer type: Vacuum emulsifier mixer, three-stage emulsifying type
Mixer series: SLFT series
Homogenize speed: 0-3000rpm/4200rpm
Work capacity: 5L to 1000L and larger capacity
Machine Usage: For industrial mayonnaise production
Here we provide an overview of the core features, technical advantages, and applicable scenarios of the industrial mayonnaise vacuum emulsifier machine. The primary objective is to help you understand the concept behind this type of machinery and assist you in making purchasing decisions.
As the name suggests, it refers to specialized production machine designed specifically for the industrial production of mayonnaise. The core mission of this equipment is to achieve stable, efficient, and continuous production while simultaneously ensuring product quality. Currently, the vacuum emulsifier stands as the mainstream technology for industrial mayonnaise manufacturing. So, we here call such machine the industrial mayonnaise vacuum emulsifying machine.
However, the equipment utilized is not the standard, general-purpose version familiar to the public; rather, it is a specialized vacuum homogenizing emulsifier featuring an integrated three-stage emulsification system. A brief comparative overview is provided below.
Comparison Criteria | Standard Type Mixer | Mayonnaise Production Use Type |
Homogenization System | Top or bottom homogenization; single-stage rotor-stator configuration | Bottom homogenization + enclosed three-stage rotor-stator system |
Material Feeding Method | Rely solely on vacuum suction | Emulsification pump features integrated self-priming capability |
Emulsification Efficacy | Middle fine | Very fine |
Shelf Life | Short(Usually 7-10 days) | Long(about 6-12 months) |
Having established the fundamental concept of the equipment, let us now focus our attention on the core features of this industrial-grade machinery.
As previously mentioned, a key feature of this specialized industrial mayonnaise emulsifier is the enclosed, three-stage rotor-stator emulsification system integrated beneath the vessel body. A more detailed description follows below.
Working Principle of the Three-Stage Emulsification System:
Stage | Function |
First stage | Coarse emulsification; preliminary size reduction |
Second stage | Fine emulsification; further refinement |
Third stage | Precision emulsification; achieving a stable particle size |
Features & Description:
1)Installation Location: Beneath the vessel; part of the bottom homogenizing system.
2)Installation Method: We offer two design options: vertical and horizontal mounting(see the picture below). The horizontal configuration generally yields superior results.
3)Functionality: Dual-function capability—combining material suction with high-shear mixing.
Scientific Principle:
When the droplet size of the oil phase is less than 5 um, Brownian motion is sufficient to overcome gravitational settling, thereby enabling the emulsion to maintain long-term stability. A three-stage emulsification system is precisely the key to achieving this objective.
A major innovation in this industrial mayonnaise equipment is that the emulsification pump features a built-in suction capability.
Item | Description |
Number of Suction Ports | 1 or 2 (depending on the configuration of the water and oil pots) |
Connection Method | Direct piping connection to the bottom outlet of the pre-treatment pot |
Suction Method | Driven by the emulsification pump's own suction force; no vacuum activation required |
Advantages | Reduce the load on the vacuum system; ensure smoother material intake |
Both the main tank and the pre-treatment tanks of the industrial mayonnaise equipment feature an openable lid design. The main tank utilizes either a lift-type or a flip-top open mechanism, while the two pre-treatment tanks feature either fully open or semi-open configurations.
Advantages | Description |
Convenient material feeding | Powdered raw materials (such as sugar, salt, egg yolk powder, etc.) can be added directly into the main tank. |
Easy cleaning | Once opened, the inner walls of the tank and the mixing system can be thoroughly cleaned. |
Convenient Maintenance | Facilitates easy inspection of key components, such as the mixing paddles and homogenizing head. |
The following is a cover opening video of the mayonnaise mixer machine(flip-top open design), you can have a kind check:
Due to the high viscosity of mayonnaise, standard mixing paddles struggle to ensure effective blending. Therefore, an anchor-type wall-scraping agitation system is typically employed.
Feature | Description |
Function | Fit tightly against the vessel wall to prevent material from adhering to the sides. |
Speed | Variable frequency adjustable. |
Effectiveness | Ensure uniform mixing of materials with no dead zones. |
To ensure more uniform and effective mixing and homogenization of the materials within the vessel, industrial mayonnaise production equipment is typically outfitted with an external circulation piping system.
Item | Description |
Working Principle | The mayonnaise, having undergone an initial homogenization pass, is returned to the main vessel via the external circulation piping. |
Function | Facilitate continuous circulation, shearing, and emulsification, thereby enhancing the overall processing effect. |
Result | Produce a finer product with greater emulsion stability. |
To meet the demands of modern intelligent manufacturing, industrial mayonnaise equipment can be optionally equipped with the following functions:
Function | Description |
Proportional valve control for feeding | Precisely controls the feeding ratio of the oil and water phases. |
Weighing module | Monitor material weight in real-time to ensure precise batching. |
If you have any additional functional requirements, please feel free to consult us.
To accommodate the production requirements of clients of varying scales, we offer a diverse range of capacity options, ranging from 5L to 1000L—and even larger sizes. Furthermore, components such as water and oil tanks can be flexibly configured to align with specific production capacities.
Scenario | Description |
Large-scale food factories | Daily production capacity exceeding 10 tons; mass production operations |
Medium-sized food enterprises | Regional brands; OEM/contract manufacturing |
Export-oriented Enterprises | Require extended shelf life (6–12 months) |
Premium Brands | Seeking an exceptionally smooth texture |
Chain restaurant central kitchens | In-house production of high-quality mayonnaise |
Based on the product introduction above, it is evident that the industrial mayonnaise emulsifier machine represents an upgraded version of standard vacuum emulsifying mixer. The core of this enhanced system lies in its high-efficiency emulsification capabilities and a three-stage emulsification mechanism featuring integrated pump suction functionality. If your facility requires the production of mayonnaise characterized by exceptional fineness and an extended shelf life, we highly recommend this equipment. We offer a comprehensive range of capacity options spanning from 5L laboratory-scale units to 1000L and even larger industrial-scale systems. You can almost fine the models matching your production capacity.
For further details or to schedule a sample test, welcome to contact Salinovate Technology.
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