Mayonnaise Mixer Machine
The foundation of JPS and the creation of salad dressings is emulsification. We have developed a production technique based on the three-phase microemulsion pipeline type online principle. Small units of the oil-water phase are separated, and they come together in the emulsification function region to complete the complexation of the oil-water phase and emulsifier. This emulsification technique eliminates the issues that conventional emulsification in a kettle is prone to produce, like an excessively wide particle size distribution of oil droplets, rough tissue, poor product stability, simple oil separation, etc. Under a microscope, the emulsified salad dressing has a stunning shape, a smooth texture, consistent particle size, and has resisted numerous demanding destructive tests.
Therefore, JPS is a high-quality equipment for processing salad dressing, mayonnaise, Cassida sauce and other western style sauces.
Emulsification, mixing, vacuum, heating/cooling, PLC frequency conversion control, CIP online cleaning, and other processes are all integrated into the JPS series emulsification system. Jiangke's innovative emulsification pump design enables the emulsification system to pump substantial volumes of high viscous fluids while also providing power for material mixing. Fully enclosed production is achieved during the manufacturing process, and all operations may be finished on the control panel, considerably reducing the chances of employees coming into touch with materials and preventing secondary pollution.
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