15/08/2025
Mayonnaise Making Machine
I. Working Principle
Mayonnaise mixers typically use a high-speed emulsifying head (or homogenizer) for shearing and dispersing:
Ingredient Addition
The aqueous phase (such as vinegar, egg yolk, seasoning, etc.) is first added to the mixing tank.
The oil phase (such as vegetable oil) is slowly added through a metering device to prevent stratification.
High-Speed Shear Emulsification
The rotor/stator structure operates at speeds of 3,000-6,000 rpm, breaking oil droplets down to 1-5 microns.
This forms a fine oil-in-water or water-in-oil emulsion.
Vacuum Degassing (Optional)
Mixing under vacuum prevents air from entering the product, enhancing its gloss and taste.
Heating/Cooling (Optional)
II. Main Structure
Emulsification Tank: Made of 304/316L stainless steel, with a mirror-polished interior, meeting food-grade hygiene requirements.
High-Speed Homogenizer: The core component for high-speed shear emulsification.
Stirring System: A low-speed impeller combined with a high-speed homogenizer ensures uniform material flow. Vacuum system: Reduces bubbles, improving the density and gloss of finished products.
Control system: PLC touchscreen or push-button control, adjustable speed, temperature, vacuum level, and more.
III. Features and Advantages
Excellent emulsification: The finished product is smooth and delicate, highly stable, and resists separation.
High efficiency: A single batch can be completed in 10-30 minutes.
Multifunctional: Combines mixing, emulsification, homogenization, heating, and cooling functions.
Hygiene and safety: Complies with food GMP standards and is easy to clean (CIP/SIP system).
