Overseas Customer Witness: How Baking Intelligent Emulsifier Can Crack Pain Points in Mayonnaise Production

Overseas Customer Witness: How Baking Intelligent Emulsifier Can Crack Pain Points in mayonnaise Sauce Production

A professional mayonnaise sauce manufacturer in Africa has long been plagued by high oil sauce layering, unstable batches, and low efficiency, making it difficult for their products to meet the strict quality and shelf life standards of the African market. After the introduction of the Bakeco Intelligent JPS series vacuum emulsifier, the production line has been fully upgraded and the efficiency has significantly improved.

The emulsification problem of high oil formula
The customer specializes in traditional mayonnaise with a high oil content of 70%. The conventional emulsification equipment used previously could not achieve molecular level fusion of oil and water phases, resulting in the product being prone to delamination and oil separation. The shelf life is only 6 months. Meanwhile, manual temperature control errors have led to significant fluctuations in taste between batches, resulting in a high complaint rate from high-end catering customers.

BKE Intelligent Solution

The BKE Intelligent JPS series emulsifier is designed for high oil sauce characteristics, using a three-stage fixed rotor homogenization head with a speed of up to 4500r/min. It can refine oil droplets to 1-50 μ m, achieving seamless fusion of oil and water phases. Combined with a -0.09MPa high vacuum system, the air in the material is completely removed, effectively preventing oxidation and foaming, and extending the shelf life of the finished product to 12 months.

The coaxial triple mixing system and 360 ° bidirectional scraping design of the equipment ensure that the materials are mixed without dead corners, avoiding sticking to the wall and sticking to the bottom, and increasing the utilization rate of raw materials by 15%. The PLC intelligent control system supports formula storage and one click start, with quality differences between batches controlled within ± 1%, resulting in a 40% increase in production efficiency.

Customer benefits

Since its launch, the defect rate of the customer's mayonnaise products has decreased from 8% to below 1%, successfully entering the supply chain system of five international chain catering groups, and increasing annual sales by 62%. The customer manager stated, "The Baking Intelligent Emulsifier not only solved our technical problems, but also helped us establish a quality advantage in the fierce market competition

For sauce production enterprises, choosing professional emulsification equipment is the key to enhancing product competitiveness. Baking Intelligent focuses on sauce emulsification solutions, continuously iterating and upgrading equipment to help enterprises create high-quality products and win market recognition.