Emulsifier Homogenizer For Mayonnaise And Sauces
JPS series is a professional system for mayonnaise and the other oil / water phase emulsified ingredients, according to the production process of mayonnaise and the like, the stirring type of JPS series is more suitable for mixing products whose viscosity similar to mayonnaise. Emulsification is the core of the production of mayonnaise and JPS series.
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Product Introduction
Product introduction
JPS series homogeneous emulsification batching system is specially designed for emulsified semi-solid or fluid products of oil and water phase such as mayonnaise sauce.
According to the production process, the JPS stirring form is more suitable for semi-solid material viscosity.Emulsification is the core of semi-solid emulsified sauce production and JPS. We adopt the production method based on the principle of pipeline online three-phase micro-emulsification. The oil-water phase is divided into small units and meet in the emulsification function area.
The emulsification complex between the oil-water phase and the emulsifier. This design allows the emulsified ingredients to be completed in the specified functional areas of the entire system, better adjusting and optimizing the entire process, such as strengthening the emulsification capacity in the emulsified functional area. The oil phase is emulsified into finer droplets, and forms a complex with the water phase and the emulsifier at the first time to obtain a stable oil-in-water emulsion system, thereby solving the unclear macroscopic emulsification method in the tank. It is easy to cause the particle size distribution of the oil droplets caused by the mutual interference of the stirring method is too wide, the product stability is poor and easy to analyze the oil. And JPS have the ability to expand the online continuous production.
Technical parameters:
From pilot plant to production systems
(**Non-standard equipment parameters are for reference only)
Advantage
① Double jacket for hot /cold process
② Integrated High Shear Bottom & In-line Mixer.
③ Electrical safe Design.
④ SS316L or SS304,you can choose according to your product process
Technical Parameter
From pilot plant to production systems
Types of plant | JPS 5 | JPS 50 | JPS 100 | JPS 300 | JPS 500 | JPS 650 | JPS 800 | JPS 1000 | JPS 2000 | ||
Working volume | |||||||||||
Max.volume/L | 4 | 35 | 85 | 250 | 400 | 500 | 650 | 850 | 1800 | ||
Min.volume/L | 1 | 10 | 10 | 20 | 30 | 30 | 30 | 50 | 100 | ||
Output parameters | |||||||||||
Mayonnaise plant capacity, kg/h | 50 | 200 | 500 | 1200 | 1600 | 2500 | 3000 | 4000 | 5500 | ||
Process parameters | |||||||||||
Stirring power/Kw | 0.12 | 1.1 | 2.2 | 2.2 | 4 | 4 | 5.5 | 5.5 | 7.5 | ||
Emulsifying power/Kw | 4 | 4 | 7.5 | 11 | 18.5 | 22 | 22 | 37 | 45 | ||
Rotational speed/RPM | 6000 | 4500 | 4500 | 4500 | 4500 | 4500 | 4500 | 4500 | 4500 | ||
Dimensions /mm | 800* 800* 750 | 1200*1450*1800 | 1350*1500*1800 | 1700*4500*2500 | 2400*4500*3200 | 2400*4500*3200 | 2700*5000*3600 | 2700*5000*3800 | 3500*6000*4350 | ||
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