Introduce: 

Mayonnaise is a water and oil (O / W) type emulsion product, emulsification is the key to the production of mayonnaise. In the role of emulsifier, after a high-speed mixer mixing and homogenization, so that mayonnaise into a stable cream-like. As the oil and water are mutually exclusive, in order to stabilize the product, must be high-speed homogeneous emulsification. Emulsification not only by strong stirring to disperse the dispersed phase, evenly dispersed in the continuous phase, and the need for emulsifier raw materials exist. Egg yolk is the role of emulsifier, its emulsification capacity may be from the egg yolk lecithin and protein combined with the formation of lecithin. Which can not only reduce the surface tension between oil and water, is conducive to the dispersion of micro-granulation, but also because the emulsifier distributed in the particle surface, to prevent the merger of particles, is conducive to improving product stability.

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include: 

oil pot, water pot, emulsifying mixer pot, heating and cooling system( electrical or steam), sweep wall stirrer( lower speed mixing system), emulsifying mixer, vacuum system, hydraulic lifting cover, discharging system and so on

Process Flow:

a. oil and others ,heated and mixed in Liquid Pot and Oil Pot.

b. Materials ,Sucked into emulsifying pot  by vacuum system

c. Stirred by both the center blade and side scraper. Then cut off in cut-off mixing unit,all in the Emulsifying Pot.

d. The materials are finally crushed into small pellets of 200um~2um.

e. The finished product , pumed out from Discharge Valve

f. Fully in accordance with the GMP standard production and passed CE certification

Features:

a.Cover can be lifted up-down by lifting system
b.Main pot ,can be tilted
c.The bubbles (generated during stirring and mixing process), sucked out from material,because of Vacuum Effect
d.Machine Materials,ss304.And ss316 or ss316L according to the requirement of Corrosion Resistance