Wuxi Jiangke Automation Technology Co., Ltd. specializes in the production and sales of food sauce equipment. Jiangke has independently developed emulsifiers, vacuum homogenizing emulsifiers, emulsifying pumps, homogenizing pumps, high-shear dispersion emulsifiers, and powder-liquid mixers, among others.

Emulsification is the core of salad dressing production and JPS. We employ a production method based on the principle of pipeline inline three-phase micro-emulsification, where the oil and water phases are divided into small units that meet within the emulsification functional zone, completing the emulsification and complexation between the oil-water phases and emulsifiers. This emulsification method addresses issues commonly associated with traditional kettle emulsification, such as overly broad oil droplet size distribution, coarse texture, poor product stability, and a tendency for oil separation. The resulting salad dressing has an attractive appearance, smooth texture, uniform particle size under microscopic examination, and has withstood various rigorous destructive tests. Therefore, JPS is an excellent equipment for processing Western-style sauces like salad dressing, mayonnaise, and custard sauce.

We offer a variety of models to choose from, with capacities ranging from 5L to 1T, covering laboratory, medium-scale, and large-scale production stages. We can also make corresponding configuration adjustments based on different production processes to achieve true customization.