Custard Pastry Sauce Vacuum Emulsification Homogenizer

The custard sauce Western point sauce emulsifier can vacuum, and the emulsification pot is in a vacuum state. The bubbles generated during the mixing process of the material can be promptly removed, so that the custard sauce Western point sauce produced is smooth and free of bubbles, which can extend the shelf life of the sauce and reduce the generation of oily taste.

The core of the JPS-650L Western Point Sauce Emulsion Homogenization System is not only the mixing design, but also the PLM model precision disperser. The disperser is installed at the bottom outlet of the tank, with a circulation pipeline for circulation and dispersion, and can handle materials with a high viscosity of 100pas. This treatment process is Jiangke's technology. Easy to operate and maintain, using a combination of high-speed shearing and low-speed stirring. All equipment parameters can be customized non-standard according to customer requirements, and the production capacity can also be customized according to customer on-site production capacity.
The production philosophy based on quality is the work philosophy of Wuxi Jiangke employees, ensuring that no defective equipment enters the market and no incomplete equipment enters the hands of customers. We strive to maximize the product qualification rate and penetrate every detail, from research and development design to processing and testing, from product manufacturing to after-sales service, from process optimization to quality control, providing services from beginning to end.
We provide domestic and foreign enterprises with: salad sauce production equipment, baking resistant custard pastry sauce homogenizer production equipment, rock roasted sauce emulsification machine, Basque cake sauce production line, cheese sauce production equipment, cake oil production equipment, salad juice production line, thousand island sauce production equipment, etc