The MC series mayonnaise vacuum homogenizing emulsifying mixer is suitable for the production of emulsions and suspensions in many application fields. It can be used in cosmetic creams and emulsions, mayonnaise or condiments in the food industry, and suspensions and emulsions in the chemical industry. MC series external circulation emulsifying mixers are typically used in the food industry, such as mayonnaise, salad dressing, seasonings, sauces, ketchup, etc. As a mayonnaise production equipment, what are the characteristics of the MC mayonnaise vacuum homogenizing emulsifying mixer?
Feature:
1.MC series vacuum homogenizing emulsifying mixer is 3-5 times the efficiency of ordinary vacuum homogenizing emulsifying mixer. The cooking time for each batch of mayonnaise is about 6 minutes
2.The viscosity ranges from water to finished products, no need to add additional pumps. Homogeneous pump with conveying function, solid or liquid additives can be put in without additional vacuum.Avoid the formation of agglomerates by feeding the additives directly into the dispersion chamber.
3.The minimum smallest processing capacity is 15%-100% of the maximum largest workload.
4.Independent circulation loop, which can minimize gas entry and material loss.
5.CIP cleaning without additional pump.
6.Speed control, adjustable mixing and dispersion quality, low maintenance.
7.The entire factory can be steam sterilized (SIP),optional direct steam injection.
8.The entire factory can also provide explosion-proof systems.
Style:
The MC series vacuum homogenizing emulsifying mixer has two styles: a clamshell homogenizing horizontal type, and a hydraulic lifting homogenizing vertical type.
Model:
MC-10, MC-50, MC-100, MC-150, MC-250, MC-350, MC-650, MC-1000, MC-1300, MC-2500 (Number corresponds to processing capacity).
For more information about MC series external circulation mayonnaise vacuum homogenizing emulsifying mixer, please contact Yekeey!
