1.
: This is the primary device for mayonnaise production, designed to achieve nanoscale emulsification under vacuum conditions to prevent air bubbles and ensure a smooth, creamy texture. It handles high-viscosity mixtures efficiently and is critical for stabilizing emulsions.
2.
: Utilizes triple-phase micro-emulsification technology to reduce oil droplets to a micron scale (approximately 1μm), enabling uniform particle distribution through high-shear in-line processing.
: Constructed from food-grade stainless steel (e.g., SUS304 or SUS316L) to meet hygiene standards, featuring easy-clean surfaces and corrosion resistance for food safety compliance.
3.
High-Shear Emulsifier: Rapidly breaks down oil droplets to enhance emulsification efficiency, often integrated with the main homogenizer.
:for trasfering products and cycling of products when manufacture.
| 1000L*2 | |
| 0-63rpm | |
| 0-3000rpm |
