Industrial Mayonnaise Mixer

Mayonnaise is a popular emulsion-based condiment widely used in sandwiches, burgers, salads, sauces, and other food products. Its smooth texture and creamy consistency make it a common ingredient in both household kitchens and commercial food production. As production scales up, manufacturers need efficient mixing and emulsification equipment to handle larger production volumes.

A common mayonnaise formula consists mainly of vegetable oil, egg yolk, vinegar or lemon juice, salt, sugar, and other seasoning ingredients, depending on the product formulation. Oil usually makes up a large proportion of the formula, while egg yolk provides emulsifying components that help combine the oil and other ingredients. This makes effective mixing and emulsification an important part of large-scale mayonnaise production.

An industrial mayonnaise mixer is designed for large-scale mayonnaise production, providing a suitable processing system for mixing and emulsifying the product. The equipment configuration can be selected according to the formulation, production capacity, and processing requirements.

Industrial Mayonnaise Mixer Structure

The industrial mayonnaise mixer consists of a stainless steel tank, agitator system, vacuum system, heating and cooling jacket, external circulation and emulsification system, and control system. Each component performs a specific function during mayonnaise production, while the complete configuration works together to provide mixing, temperature control, vacuum processing, and high-shear emulsification.

Stainless Steel Tank

The stainless steel tank is the central part of the industrial mayonnaise mixer. It serves as the main processing vessel where mayonnaise ingredients are loaded and mixed during production.

The tank integrates the agitator, vacuum system, and heating and cooling functions into the main processing vessel. Its working volume can be selected according to the required production capacity and processing conditions. The tank structure and internal configuration can also be adjusted according to the characteristics of the mayonnaise formulation.

Agitator System

The agitator system is used to mix the mayonnaise ingredients inside the stainless steel tank. During production, the agitator keeps the product moving and helps distribute the ingredients throughout the tank.

The agitator also works together with the external circulation and emulsification system to maintain continuous product movement during processing. The agitator type, motor power, and mixing speed can be configured according to the product characteristics and production requirements.

Vacuum System

The vacuum system is used for vacuum deaeration and vacuum-assisted feeding during mayonnaise production.

Vacuum deaeration helps remove air from the product during processing, while vacuum action can also assist in feeding raw materials into the mixing tank. The vacuum function can be operated according to the requirements of the production process.

Heating and Cooling Jacket

The heating and cooling jacket surrounds the stainless steel tank and provides indirect temperature control during mayonnaise production.

Heating or cooling is transferred through the tank wall to adjust the product temperature without direct contact between the heating or cooling medium and the mayonnaise. The heating and cooling configuration can be selected according to the formulation and required processing conditions.

External Circulation and Emulsification System

The external circulation and emulsification system connects the mixing tank, rotor pump, and high-shear inline emulsification pump through an external pipeline.

During operation, mayonnaise leaves the mixing tank through the bottom outlet valve and enters the external circulation pipeline. The rotor pump draws and transfers the product through the pipeline, while the high-shear inline emulsification pump performs high-shear emulsification before the mayonnaise returns to the mixing tank.

The basic circulation path is:

Mixing Tank → Bottom Outlet Valve → Pipeline → Rotor Pump → Pipeline → High-Shear Inline Emulsification Pump → Pipeline → Mixing Tank

Rotor Pump

The rotor pump is used to draw mayonnaise from the mixing tank and drive it through the external circulation pipeline.

Its main functions include product suction, discharge, transfer, and external circulation. It works together with the high shear inline homogenizer pump to maintain continuous product circulation during the emulsification process.

High Shear Inline Homogenizer Pump

The high-shear inline homogenizer pump is installed in the external circulation pipeline and performs the emulsification process as the mayonnaise passes through the pump.

It applies high shear to the product during circulation, helping disperse and emulsify the ingredients. Working together with the rotor pump, it forms the external circulation and emulsification system of the industrial mayonnaise mixer.

Control System

The control system is used to operate and manage the main functions of the industrial mayonnaise mixer through the electrical control cabinet. The operator can control the agitator speed, vacuum system, heating and cooling functions, and external circulation system according to the required production process.

The standard control configuration can use buttons and switches for equipment operation. A PLC control system can also be customized when more smart process control and automated operation are required. The control configuration can be selected according to the equipment functions, production process, and customer's operating requirements.

How the Industrial Mayonnaise Mixer Works

The industrial mayonnaise mixer processes the product through a combination of tank mixing, vacuum processing, temperature control, external circulation, and inline high-shear homogenization. The mayonnaise moves between the mixing tank and the external circulation pipeline during processing, allowing the product to be continuously mixed and emulsified according to the required production process.

Loading Ingredients into the Mixing Tank

The mayonnaise ingredients are loaded into the stainless steel tank according to the formulation and required production sequence. The loading method can be selected according to the characteristics of the raw materials and the production process.

After the required ingredients have been added, the agitator can be started to begin mixing inside the tank. Vacuum-assisted feeding can also be used when required by the process.

Mixing Under Controlled Conditions

Once the ingredients are loaded, the agitator keeps the product moving inside the mixing tank and promotes the distribution of the ingredients throughout the mixture.

Vacuum can be applied for vacuum deaeration and vacuum-assisted feeding according to the process requirements. The heating and cooling system can also be used to adjust the product temperature during processing. These functions can operate together according to the formulation and required processing conditions.

Product Circulation Through the External Pipeline

After the initial mixing stage, the bottom outlet valve is opened to allow the mayonnaise to leave the mixing tank.

The rotor pump draws the product from the tank and drives it through the external circulation pipeline. The mayonnaise then moves toward the high-shear inline homogenizer pump for further processing.

The external circulation provides a continuous product flow between the mixing tank and the inline homogenization system.

Inline High Shear Homogenization and Emulsification

As the mayonnaise passes through the high-shear inline homogenizer pump, high shear is applied to the product during circulation.

This process helps disperse and emulsify the ingredients as the mayonnaise passes through the pump. After high-shear homogenization and emulsification, the product continues through the return pipeline toward the mixing tank.

Returning the Product to the Mixing Tank

The processed mayonnaise flows through the return pipeline and re-enters the mixing tank.

The product can continue circulating through the external pipeline while the agitator keeps the mayonnaise moving inside the tank. The circulation and emulsification process can be continued according to the required processing conditions until the desired product characteristics are reached.

The basic working flow is:

Mixing Tank → Bottom Outlet Valve → Rotor Pump → High-Shear Inline Homogenizer Pump → Return Pipeline → Mixing Tank

This circulation process allows the mayonnaise to pass repeatedly through the high-shear homogenizer pump while remaining connected to the main mixing tank, combining tank mixing with external inline homogenization and emulsification.

Industrial Mayonnaise Mixer Specifications

Item	Specification
Equipment Type	Industrial Mayonnaise Mixer
Working Volume	50–10,000 L
Tank Material	Stainless Steel
Mixing System	Frame Anchor Agitator
Agitator Speed	0–63 rpm
Heating System	Electric Heating / Steam Heating
Emulsification System	High Shear Inline Homogenizer Pump
Control System	Button Control / PLC Control

Industrial Mayonnaise Mixer Customization

Industrial mayonnaise mixers can be configured according to your formulation, production capacity, and processing requirements. Tank capacity, agitator configuration, heating method, external circulation and emulsification system, control system, and other equipment details can be adapted to your production process.

To get a suitable configuration, you can provide us with your mayonnaise formulation, target production volume, and key processing requirements. Based on this information, we can discuss the equipment configuration with you and recommend a suitable solution for your application.