Core Features
1. Vacuum Deaeration System
Equipped with a high-efficiency vacuum pump, the equipment maintains a vacuum degree of -0.08MPa to -0.095MPa during operation. For mayonnaise, this prevents oxidation of oil-soluble components and avoids air bubbles that cause product turbidity or texture looseness. For tomato ketchup and chili paste, it eliminates air entrapment during mixing, reducing the risk of microbial growth and extending product shelf life. The sealed vacuum environment also prevents odor contamination from the production workshop.
2. Multi-Mode Mixing & Emulsification
The integrated mixing system combines planetary stirring and high-shear homogenization:
- Planetary stirring: With 360° scraping wall design, it eliminates material residues on the tank wall, ensuring uniform mixing of raw materials. The stirring speed is steplessly adjustable (0-60rpm), suitable for mixing high-viscosity chili paste and tomato ketchup without damaging fiber components.
- High-shear homogenization: The stator-rotor structure generates strong shear force (linear velocity up to 28m/s), breaking oil droplets and solid particles into uniform micron-level sizes. For mayonnaise, it promotes stable emulsification of oil-water phases, avoiding stratification; for tomato ketchup, it refines pulp particles to improve smoothness; for chili paste, it disperses chili oil and pulp evenly, enhancing taste consistency.
3. Food-Grade Material & Safety Design
All parts in contact with food are made of 304 or 316L stainless steel, which is corrosion-resistant, non-toxic, and odorless, complying with international food safety standards (FDA, EU 10/2011). The tank inner wall is polished to a smooth finish (Ra ≤ 0.8μm), with no dead corners, facilitating cleaning and avoiding cross-contamination between batches. Sealing parts adopt food-grade silicone, resistant to high temperature (up to 120℃) and compatible with acidic, oily, and spicy raw materials.
4. Precision Temperature Control
Equipped with a double-layer jacketed tank and intelligent temperature control system, the temperature adjustment range is 0-100℃ with a precision of ±1℃. For mayonnaise production, the temperature is stably controlled at 25-30℃ to maintain the activity of emulsifiers and avoid oil-water separation. For tomato ketchup, it supports low-temperature mixing (40-50℃) to retain nutrient components and natural color. The jacket can be connected to cooling or heating media to realize rapid temperature adjustment during processing.
5. Intelligent Operation & Easy Maintenance
The equipment is equipped with a touch-screen control panel, enabling real-time monitoring and adjustment of vacuum degree, stirring speed, homogenization time, and temperature. Parameter settings can be stored for different sauces, realizing one-key startup and reducing operation errors. The modular design allows easy disassembly of the stator-rotor, scraping blades, and feeding pipes, simplifying daily cleaning and maintenance. The transmission system adopts sealed bearings, reducing wear and extending service life.
