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Mayonnaise Making Machine

SS316L Mayonnaise Manufacturing Machine Vacuum Emulsifying Mixer 50-5000L

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SS316L Mayonnaise Manufacturing Machine Vacuum Emulsifying Mixer 50-5000L

MOQ:	1
Price:	12800USD
Packaging Details:	wooden case

Detail Information

Product Description

Detail Information

Material:

316L

Capacity:

50-5000L

Output:

Customized

Heating Method:

Steam/electrical

Speed:

0-3600rpm

Vacuum:

Included

Scraper:

0-63rpm

Highlight:

SS316L Mayonnaise Manufacturing Machine

SS316L Vacuum Emulsifying Mixer

5000L Mayonnaise Manufacturing Machine

Product Description

SS316L Mayonnaise Manufacturing Machine Vacuum Emulsifying Mixer 50-5000L

Product Specifications

Material	316L Stainless Steel
Capacity	50-5000L
Output	Customized
Heating Method	Steam/Electrical
Speed	0-3600rpm
Vacuum	Included
Scraper	0-63rpm

Mayonnaise Production Process

Our high-shear vacuum emulsifying mixer is engineered for efficient mayonnaise production, ensuring consistent texture and quality. The process involves:

Ingredients Preparation: Vegetable oil (65-80%), egg yolks (4-8%), vinegar/lemon juice, and seasonings
Emulsification: High-speed mixing creates stable oil-in-water emulsion
Pasteurization: Heat treatment for safety and extended shelf life
Flavor Adjustment: Addition of seasonings and consistency modifiers
Quality Control: Rigorous testing of pH, viscosity, and flavor
Packaging: Automated filling into various container types

Mayonnaise Composition

Ingredient	Percentage	Function
Vegetable Oil	65% - 80%	Primary base providing texture and flavor; typically neutral-flavored oils like soybean
Egg Yolks	4% - 8%	Natural emulsifiers (lecithin content) stabilizing oil-water emulsion
Water	5% - 15%	Consistency adjustment and ingredient dissolution medium
Vinegar/Lemon Juice	Variable	Adds tanginess and lowers pH for preservation
Spices & Seasonings	Variable	Flavor enhancement; mustard also acts as secondary emulsifier
Additives	Variable	Thickeners, preservatives, and stabilizers for texture and shelf-life

Our SS316L vacuum emulsifying mixer ensures precise control over every production stage, from initial emulsification to final packaging. The machine's customizable capacity (50-5000L) and variable speed (0-3600rpm) allow for perfect adaptation to your specific production requirements.

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Products Details

Home > Products >

Mayonnaise Making Machine

SS316L Mayonnaise Manufacturing Machine Vacuum Emulsifying Mixer 50-5000L

All Category

Vacuum Homogenizer Machine

Liquid Homogenizer

Toothpaste Making Machine

Mayonnaise Making Machine

Cosmetic Emulsifier Mixer

High Shear Mixer

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Liquid Blending Machine

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Stainless Steel Storage Tanks

Packing Mahcine

Filling Machine

Labeling Machine

SS316L Mayonnaise Manufacturing Machine Vacuum Emulsifying Mixer 50-5000L

MOQ:	1
Price:	12800USD
Packaging Details:	wooden case

Detail Information

Product Description

Detail Information

Material:

316L

Capacity:

50-5000L

Output:

Customized

Heating Method:

Steam/electrical

Speed:

0-3600rpm

Vacuum:

Included

Scraper:

0-63rpm

Minimum Order Quantity:

Price:

12800USD

Packaging Details:

wooden case

Delivery Time:

40 days

Highlight:

SS316L Mayonnaise Manufacturing Machine

SS316L Vacuum Emulsifying Mixer

5000L Mayonnaise Manufacturing Machine

Product Description

SS316L Mayonnaise Manufacturing Machine Vacuum Emulsifying Mixer 50-5000L

Product Specifications

Material	316L Stainless Steel
Capacity	50-5000L
Output	Customized
Heating Method	Steam/Electrical
Speed	0-3600rpm
Vacuum	Included
Scraper	0-63rpm

Mayonnaise Production Process

Our high-shear vacuum emulsifying mixer is engineered for efficient mayonnaise production, ensuring consistent texture and quality. The process involves:

Ingredients Preparation: Vegetable oil (65-80%), egg yolks (4-8%), vinegar/lemon juice, and seasonings
Emulsification: High-speed mixing creates stable oil-in-water emulsion
Pasteurization: Heat treatment for safety and extended shelf life
Flavor Adjustment: Addition of seasonings and consistency modifiers
Quality Control: Rigorous testing of pH, viscosity, and flavor
Packaging: Automated filling into various container types

Mayonnaise Composition

Ingredient	Percentage	Function
Vegetable Oil	65% - 80%	Primary base providing texture and flavor; typically neutral-flavored oils like soybean
Egg Yolks	4% - 8%	Natural emulsifiers (lecithin content) stabilizing oil-water emulsion
Water	5% - 15%	Consistency adjustment and ingredient dissolution medium
Vinegar/Lemon Juice	Variable	Adds tanginess and lowers pH for preservation
Spices & Seasonings	Variable	Flavor enhancement; mustard also acts as secondary emulsifier
Additives	Variable	Thickeners, preservatives, and stabilizers for texture and shelf-life

Tags: