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In Diverse Industrial Sauce Mixer Recommendations, we have briefly outlined the mixer selection options for several major categories of sauces. Among these food sauces, mayonnaise stands out as a particularly popular variety. This article will focus specifically on the mayonnaise mixer machine options for the formal industrial-scale production of mayonnaise.
For the industrial production of high oil mayonnaise, emulsifying mixer with three stage emulsification system serves as the primary equipment for long shelf life(usually ≥6 months). Currently, such type mixer can be divided into two main categories. The first category consists of a split-feed system paired with a three-stage emulsification pump; in industry terminology, this is referred to as inline mixer(three-stage pump variant). The second category comprises an integrated three-stage emulsifying mixer(representing an evolved design). In the following sections, we will provide a detailed introduction to these two distinct categories of equipment.
This features a simplified design in which the feeding unit (either a hopper or a mixing tank) is connected to a three stage emulsifying pump via piping. Our SLIM series inline mixer is in such design.
Structural Configuration: Split-type structure, comprising a feeding unit + three-stage emulsification pump + rotor pump (optional).
Process Flow: Feed hopper / Mixing tank→rotor pump→three-stage emulsification pump→discharge
Equipment Integration: Low; individual units operate independently.
Machine Series: SLIM series
Modular Design: Each unit operates independently and can be flexibly combined to meet specific requirements.
Low Investment: Compared to integrated systems, the initial capital outlay is more economical.
Convenient Maintenance: Individual units can be repaired independently in the event of a malfunction without affecting other units.
Low Barrier to Entry: Requires relatively low equipment investment, making it suitable for small and medium-sized enterprises with limited budgets.
High Flexibility: Different specifications of emulsification pumps can be interchanged to meet specific product requirements.
Low Automation Level: The level of automation is low, requiring significant manual operation.
This type integrated mixer represents an evolutionary design for mayonnaise production. It directly integrates the three-stage emulsification pump and the mixing tank into a single unit.
Structural Configuration: Integrated design, main vessel + three-stage emulsification pump (all-in-One), space-saving
Pumping Function: The emulsification pump features inherent suction capabilities.
Process Flow: Oil/Water phase pot→ suction into emulsification pump → main emulsifying pot → circulation piping → emulsification pump→discharge
Machine Series: SLFT series
Low Barrier to Entry: Requires relatively low equipment investment, making it suitable for small and medium-sized enterprises with limited budgets.
High Flexibility: Different specifications of emulsification pumps can be interchanged to meet specific product requirements.
Low Automation Level: The level of automation is low, requiring significant manual operation.
Optional upgrades: Water and oil pots are available to further enhance efficiency.
Excellent emulsification effect: The integrated design ensures consistent emulsification.
High Initial Investment: Compared to split-system units, the upfront investment is higher.
Based on the foregoing, we can conclude that the industrial-scale production of mayonnaise with an extended shelf life requires the mixer equipped with a three-stage emulsification pump. There are basically two main such mayonnaise mixer machine options: a simply designed inline mixer and a more integrated vacuum three-stage emulsifying mixer. These two options differ in terms of equipment structure, footprint, production efficiency, and procurement costs, etc. We have summarized the following key considerations for your reference to select. If you require mayonnaise mixing equipment, please contact us to discuss a customized solution design.
Operating Space
Typically, an integrated design is more space-efficient.
Ease of Use
A split inline mixer design requires greater manual intervention during operation.
Production Efficiency
With an integrated design, the high degree of production automation naturally translates to higher production efficiency.
Mayonnaise Production Quality
Highly automated integrated design delivers superior emulsification consistency.
Purchase Costs
Equipment featuring a simplified inline mixer design entails lower purchase costs.
Labor Costs
Systems requiring a high degree of human involvement generally incur higher labor costs.
Maintenance Costs
Typically, more sophisticated, integrated design mixer entail relatively higher maintenance costs.
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