Product Overview & Core Functions

• Vacuum Emulsification & Deaeration: The equipment operates under a high vacuum environment (-0.090~-0.098 MPa), which can completely eliminate air bubbles generated during the emulsification process. This not only prevents oxidation of raw materials (such as egg yolk, edible oil) but also avoids layering, water separation and deterioration of finished mayonnaise, effectively extending the product shelf life.
• High-Shear Homogenization: Equipped with a high-efficiency rotor-stator shear assembly, the rotor speed can reach 8000-12000 rpm. It generates strong shear force, cavitation and turbulence to break edible oil into tiny droplets (1-5 microns) and uniformly disperse them in the water phase (with egg yolk as emulsifier), forming a stable emulsion system with fine and smooth texture.
• Precise Temperature Control: Adopts double-jacketed tank and constant temperature medium circulation system, the temperature control range is 5~80℃, and the control accuracy is ±0.5℃. It can stably maintain the optimal emulsification temperature (35-45℃) to avoid excessive temperature rise leading to egg yolk denaturation and emulsion breakdown, protecting the activity of heat-sensitive raw materials.
• Automatic Integrated Operation: Integrates automatic feeding, mixing, emulsification, temperature control, discharge and cleaning functions. The PLC touch screen control system supports recipe storage (up to 100 recipes), realizing one-key start of the whole production process, reducing manual intervention and ensuring batch consistency of products.
• Hygienic & Easy Cleaning: The inner wall of the tank is polished smoothly, with no dead corners or gaps, avoiding material residue and bacterial growth. The integrated CIP (Clean-in-Place) cleaning system can complete the cleaning of the tank body, pipeline and shear assembly without disassembly, saving time and labor.