Mayonnaise homogenizer 300 l
A universal homogenizing module for mayonnaise production. The special compact atmospheric unit with a bottom homogenizer and a circulation system allows to create stable fat emulsion in just a few minutes!
- Compact design
- No dead zones and corners due to the conical shape of the unit
- Powerful bottom inline homogenizer with circulation
- Hygienic design
The batch mayonnaise homogenizer allows the production of ready-made mayonnaise in a matter of minutes! Due to the powerful bottom homogenizer, it can be used to produce mayonnaise sauce of various densities, including especially thick types of product.
The unit is used for cold mayonnaise production, comprising of an atmospheric conical tank with a bottom inline homogenizer and a circulation system.
Processes
- mixing
- blending
- emulsification
- homogenization
Advantages
Thanks to the special type of inline Ultra Shear homogenizer used for dispersion, homogenization, grinding of coarse-grained particles and fat compounds with rotary-cavitation action, it is possible to obtain highly stable multicomponent emulsions. The principle of operation is based on the alternation of high and low pressure with directed circulation. Due to the resulting cavitation and ultrasonic wave, a high level of homogenization is achieved - up to 10-15 microns (with long-term homogenization).
- During homogenization, partial pasteurization of the product also occurs due to the secondary heating function of the homogenizer.
- The homogenizer also functions as a pump for unloading. Therefore, to release the product, it is enough to open the valve of the circulation circuit with the homogenizer turned on.
- Simple and convenient sanitation, a valve for emptying the product residues is installed on the homogenizer.
- The unit is made entirely out of stainless steel AISI304, optionally it can be made out of stainless steel AISI316.
- Due to the conical design of the working tank, there are no dead zones or corners during processing, the product is effectively mixed due to the circulation circuit.
- Simple and convenient control.
- The upper body is equipped with a hatch for loading components.
Production technology
The most common technology for the production of mayonnaise is the so-called cold method, it is used to obtain high-fat varieties of mayonnaise with a fat content of 70-80%, in which all components are mixed and homogenized until a steady, stable emulsion is obtained.
Basic version
It consists of an atmospheric single-layer homogenizing module (working tank) on a supporting structure with circulation, a sectional-opening upper body, a bottom homogenizer and a smooth start for the homogenizer as the form of control.
Options
- Material AISI316
- Control panel with a frequency converter for the homogenizer (for adjusting rotation speed)
- Stirring device
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 300l
- Total power, kW: 9
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