The vacuum emulsifier

The vacuum emulsifier, as the name suggests, is that the material can be processed under vacuum, and the high-shear shearing in the emulsifier is performed at high speed to efficiently and quickly distribute multiple materials into another phase. This requires the powerful power brought by the machine, so that the material to be processed is in the narrow space of the stator rotor, receiving hundreds of thousands of hydraulic shears per minute, centrifugal crushing and impact tearing, etc., so that the processed The material is evenly emulsified and dispersed. Through such a high-frequency cycle process, a high-quality product without bubbles, stability and fineness is finally produced.

Our equipment can be used for water-oil mixing, liquid mixing, and powder-liquid mixing. It is currently the most widely used in the food industry. The emulsifier is a professional food production machinery. Its core working principle is between the stator and the rotor. The precise cooperation to achieve the effect of emulsified homogeneous dispersion of the material to be processed, vacuum agitation of the auxiliary equipment, defoaming and appropriate temperature control, thereby improving the quality of the food sauce.