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 cream vacuum manufacturing machines food honey mayonnaise making machinery vacuum homogenizing emulsifier mixing equipments hydraulic

mayonnaise mixing making machine  vacuum cream manufacturing making machines  Introduction:

Button controlling system model Vacuum cream emulsifier homogenizer equipment mixing equipments

By the strong force of high speed of homogenizer (emulsifier), the materials will go through the narrow space of the emulsifying head, it forms a powerful circulation in the vessel. In the middle part, the center blades and outer low speed anchor rotates in opposite direction. It performs great shearing, impact, and dispersion in the vessel. It will help to blend, mixer, emulsify, and homogenize the product in the vessel, and increase the stability, smoothness and luster of cream products. The emulsifying (mixing) head is exchangeable for your various products.

The special design of high speed emulsifying head and low speed agitator & blades can achieve high efficiency of mixing & homogenizing, and the teflon scrapers of the agitator can scrape off the materials which sticked to the inner wall of vessel, and make the complete mixing at same time without corner. The teflon scraper is fixed at the outer mixing frame which will change their position by always touching the inner wall when rotating. Those scrapers can help the heat-exchange during mixing and also reduce the time of production

Touch screen controlling system model Vacuum cream emulsifier homogenizer equipment mixing equipments

Technical Parameters of vacuum mixing equipments food cream vacuum manufacturing machinery YX-VME series:

Dimension (mm):

Mark:Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while lecithin and protein from the yolks are the emulsifiers that stabilizes it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin.]It is a process that requires watching; if the liquid starts to separate and look like pack-ice, or curd, it simply requires starting again with an egg yolk, whisking it, slowly adding the 'curd' while whisking, and the mixture will emulsify to become mayonnaise. If water is added to the yolk it can emulsify more oil, thus making more mayonnaise.

After-sales service:                                                                                                                    
1.Warranty time: one year, from the date which the product is qualified commissioning. Any damage except the

wrong operation during warranty period is repaired freely. But the travel and hotel expenses should be count on buyer.

2. Commissioning services: the product's installation and commissioning at the demand side, our engineers will not

leave there untill get your agreement.

3. Training services: our engineers will train your staff to operate it during the period of installation and commissioning,

and they will not leave there until your staff can operate it properly and normally.
4. Maintenance services: any malfunction happened, once you enquiry us, we will reply you within 48 hours except the

special reasons.
5. Lifelong services: we provide lifelong services for all the products we sold out, and supply the spare parts with discount

price. 
6. Certificate services: we can provide related certificates to customers freely according to the request of customers.
7. Inspection services: you can ask the third part inspection company or your inspector to inspect the products before

shipment.
8. The file: the Manual Specification, report of the material which used to the equipment and others documents related

to the GMP authentication information will be provided by us.

PENGLAI INDUSTRIAL CORPORATION LIMITED