The multifunctional fruit and vegetable mayonnaise production equipment is a complete system integrating mixing, dispersing, homogenizing, emulsifying, and powder absorption functions. It features a touchscreen operating system, external oil and water phase tanks, vacuum capabilities, and can also be used with heating/cooling systems. It is the ideal choice for producing food sauces such as mayonnaise, salad dressing, custard sauce, and Western pastry sauce.

In the manufacturing process of high-oil-content emulsions, especially for products like salad dressing and mayonnaise, common issues include large particle size of the dispersed phase and the incorporation of air during mixing. Excessive particle size leads to instability in the sauce-like product and lack of gloss, while air incorporation causes foaming, bacterial contamination, susceptibility to oxidation, and an uneven appearance. To address these two major problems, the Jiangke JPS series mayonnaise and salad dressing vacuum homogenizing emulsification unit combines the unique characteristics of the emulsifier, stirrer, central blade stirring, and wall-scraping stirring to form an optimal emulsification and mixing method, achieving a thoroughly mixed product.

The material is processed through the central stirring at the top of the emulsification tank. The polytetrafluoroethylene scraper consistently adapts to the shape of the mixing tank, thoroughly cleaning the wall-adhered material and continuously generating new interfaces for the scraped material. It then undergoes shearing, compression, and folding by the blades and rotating blades, facilitating mixing and downward flow to the homogenizer at the bottom of the tank. The material is further subjected to intense shearing, impact, and turbulence between the high-speed rotating cutting wheel and the fixed cutting sleeve, rapidly breaking it down into particles sized between 200 nm and 2 μm. As the emulsification tank operates under vacuum, any bubbles generated during the mixing process are promptly removed. The salad dressing emulsifier employs a vacuum extraction method, ensuring no air is incorporated during mixing, resulting in a product with excellent gloss, smooth texture, and good spreadability.

Simultaneously, the JPS mayonnaise emulsifier features a unique circulation system, ensuring every drop of material undergoes high-speed shearing and emulsification, guaranteeing batch consistency.

The JPS fruit and vegetable mayonnaise multifunctional production equipment is easy to clean, with a direct switch to self-cleaning mode or the option to connect to an external CIP cleaning system, ensuring no dead angles during cleaning. Wuxi Jiangke possesses comprehensive manufacturing equipment and testing methods, providing customers with high-quality products and the ability to design and process according to customer requirements.