Sauce Bottom Homogenizer Mixing Machine
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Sauce Bottom Homogenizer Mixing Machine

Sauce Bottom Homogenizer Mixing Machine

Mayonnaise is a cold, emulsification used as sauce or as a condiment. It is made by blending egg yolks and oil, then flavored with varying combinations of vinegar, mustard, herbs and spices. Mayonnaise is often used as base for creamy-type salad dressings. JPS vacuum emulsifying homogenizing system it takes 20-30 minutes to produce a batch, including the whole process of feeding, feeding, premixing, materials entering the main tank from the premixing tank, homogenization and molding and discharging. Generally, the water phase materials enter the main tank first, and the oil enters the main tank for a period of time. During this period, the water phase materials can be batched and premixed. When the main tank is circulated and homogenized, the oil phase materials can be batched and premixed. After all the materials in the first batch are discharged, the water phase materials in the second pot are fed, so as to meet the requirements of continuous production.

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Product Introduction

Mayonnaise is a cold, emulsification used as sauce or as a condiment. It is made by blending egg yolks and oil, then flavored with varying combinations of vinegar, mustard, herbs and spices. Mayonnaise is often used as base for creamy-type salad dressings.

Food historians offer four possible theories for the origin of mayonnaise. The most popular story dates to June 28, 1756, when the French Duke Richelieu captured Port Mayon on the Spanish island of Minorca. When preparing the victory feast, the duke's chef was forced to substitute olive oil for cream in a sauce. Unexpectedly pleased with the result, the chef christened the result "mahonnaise" in honor of the place of victory.

Carame, a French food writer and author of Cuisinier parisien: Trarte des entries froids believed the word was derived from the French verb manier, meaning to stir. Another food expert, Prosper Montagne maintained that the origin lay in the Old French word moyeu, meaning egg yolk.

JPS vacuum emulsifying homogenizing system it takes 20-30 minutes to produce a batch, including the whole process of feeding, feeding, premixing, materials entering the main tank from the premixing tank, homogenization and molding and discharging. Generally, the water phase materials enter the main tank first, and the oil enters the main tank for a period of time. During this period, the water phase materials can be batched and premixed. When the main tank is circulated and homogenized, the oil phase materials can be batched and premixed. After all the materials in the first batch are discharged, the water phase materials in the second pot are fed, so as to meet the requirements of continuous production.


sauce bottom homogenizer mixer


    



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Specification

MODEL
Batch capacity
Capacity
Power
Size
Remarks
JPS-5
2-4
15-25
5
800*900*900
Laboratory Machine
JPS-10
2-8
15-50
6.5
850*900*900
Small test Machine
JPS-50
10-40
40-150
15.3
1200*1250*1850
Pilot Machine
JPS-80
20-50
80-200
15.3
1200*1250*1850
Pilot Machine
JPS-150
30-120
120-480
27
1500*1750*3550
Production System
JPS-250
40-200
160-750
31.2
1500*1750*3550
Production System
JPS-650
40-500
200-2000
41
2000*2400*4500
Production System
JPS-1300
60-1000
300-3000
52
2300*2400*4900
Production System

Product Description

mayonnaise making machine

homogenizer mixer


homogenizer mixer

Packing & Delivery

_20220311093222

Company Profile

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Why Choose Us

_20220311093611

Certifications


Exhibitions

6




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