Sauce Vacuum Homogenization Emulsifier
Sauce vacuum homogenization emulsifier for making emulsifying sauce or some other salad dressing introduces foreign advanced technology and is designed according to the manufacturing process of mayonnaise, salad dressing and other products. The unit is composed of pre-treatment water tank, oil tank,vacuum emulsion mixing main pot, vacuum pump, hydraulic system, discharge system, electrical control system, PLC touch screen, working platform, etc. The unit has the characteristics of simple operation, stable performance, good homogenization performance, high production efficiency, convenient cleaning, reasonable structure, small floor area and high degree of automation.
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Product Introduction
The features of the sauce vacuum homogenization emulsifier
The cold processed egg yolk sauce vacuum homogenization emulsifier is an intelligent equipment designed specifically for high-quality sauce production, integrating vacuum stirring, low-temperature homogenization, and efficient emulsification functions. Its core advantage lies in the mixing process under vacuum environment, which can effectively eliminate bubbles, prevent oxidation, and ensure stable color and delicate texture of the mayonnaise. Built in high shear homogenization module, can quickly complete oil-water phase emulsification under low temperature conditions, avoiding high temperature damage to raw material flavor and nutritional components. The equipment is equipped with a precise temperature control system and variable frequency speed regulation function, suitable for different formula process requirements. At the same time, the modular structure design is easy to clean and maintain, in line with food grade hygiene standards. This device can significantly improve the taste and shelf life of products, suitable for industrial production scenarios, and has the characteristics of high efficiency, energy saving, and automated operation.
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