This device is the core emulsifying and mixing equipment for the food and beverage, daily chemical, pharmaceutical and other industries. It integrates vacuum defoaming, high-speed homogenization, heating and insulation, stirring and dispersing functions. It is made of 304/316L stainless steel material and meets food grade hygiene standards. It is designed for fine mixing and emulsification of paste, emulsion and liquid materials.

　　1、 Core structure

　　The whole machine is a vertical sealed structure, and the contact material components are all food grade 304 stainless steel (316L is optional for corrosive materials). The inner wall is mirror polished (roughness Ra ≤ 0.4 μ m), with no hygiene dead corners, easy to clean, and in compliance with GMP standards. The main structure includes:

　　Homogeneous mixing system

　　Bottom homogenization head: adopts a high shear emulsification structure, with a speed of up to 2800-1400r/min. Through high-speed shearing, impact, and crushing of the stator and rotor, the oil droplets and particles in the material are refined to the micrometer level, achieving stable emulsification of water and oil phases (such as homogenization of fruit particles in beverages and dispersion of oil in sauces).

　　Auxiliary mixing blade: equipped with frame, anchor or scraping type mixing blades, adjustable speed from 0-60r/min, low-speed mixing with overall circulation of animal materials to avoid local materials not being homogenized; The scraper blade can adhere to the tank wall to scrape off adhesive materials and prevent high-temperature burning.

　　vacuum system

　　The top of the tank is equipped with a vacuum interface, which can be connected to a vacuum pump to control the vacuum degree inside the tank at -0.06~-0.098 MPa. During the stirring and emulsification process, air is extracted to completely eliminate bubbles in the material, avoiding problems such as layering and rough taste of food and beverage products, and preventing material oxidation and deterioration.

　　Thermal insulation and temperature control system

　　The outer layer of the tank is equipped with a jacket structure, which can be filled with steam, hot water or cooling water to achieve heating or cooling of the material; Paired with a PID temperature controller, the temperature control accuracy can reach ± 1 ℃, meeting different process requirements (such as beverage pasteurization insulation, constant temperature control during sauce emulsification).

　　Add insulation layer (rock wool or polyurethane) on the outside of the jacket to reduce heat loss and energy consumption.

　　Sealing and auxiliary structures

　　The shaft seal adopts sanitary mechanical seal or magnetic seal, with no leakage risk and avoiding material contamination; The top of the tank is equipped with a manhole, feeding port, sight glass, and cleaning ball interface, and the bottom of the tank is equipped with a quick opening discharge valve for easy feeding, observation, and cleaning; Some models are equipped with CIP automatic cleaning systems to meet the cleaning needs of large-scale production.

　　2、 Working principle

　　The material is added into the tank through the feeding port, and after closing the tank cover, the vacuum pump is started to evacuate and remove the air inside the tank;

　　Simultaneously activate the auxiliary stirring blade to circulate the animal material as a whole, and then activate the bottom high shear homogenization head to perform high-speed shear emulsification on the material, crushing large particles or oil droplets into small particles;

　　Insert heating/cooling medium into the jacket to maintain the material reacting at the set temperature;

　　After emulsification is completed, the vacuum is broken and the finished product is discharged through the bottom discharge valve without bubbles or impurities throughout the process.

　　3、 Core Features

　　High emulsification accuracy: The high shear homogenization head can refine the particle size of materials to 1-10 μ m, with strong water oil emulsification stability and long shelf life of finished products, especially suitable for the production of fruit juice beverages, dairy products, salad dressings and other foods.

　　Good vacuum defoaming effect: Emulsified under vacuum environment, the material has no bubbles or oxidation, delicate taste, smooth appearance, and avoids the appearance of "tofu residue" layering in food and beverages.

　　High hygiene level: Made of food grade stainless steel material, with mirror polished inner walls and no dead corners design, it meets the hygiene standards of the food and beverage industry and can directly come into contact with sensitive materials such as dairy products and fruit juice.

　　Multi functional integration: One device completes processes such as mixing, homogenization, emulsification, temperature control, and defoaming without the need for multiple devices to cooperate, saving workshop space and labor costs.

　　4、 Common specifications and selection points

　　1. Common industrial/food grade machine specifications

　　Effective volume homogenization power, stirring power, jacket pressure resistance, applicable scenarios

　　100L 4kW 1.5kW 0.3MPa laboratory/small batch food production

　　500L 11kW 3kW 0.3MPa Beverage Factory/Sauce Factory Pilot Test

　　1000L 15kW 5.5kW 0.3MPa scale food and beverage production

　　2. Selection key

　　Select based on material viscosity: For low viscosity liquids (juice, milk), choose high-speed homogenization+push mixing; For medium to high viscosity materials (such as sauces and cream), use a scraper wall mixer and a high-power homogenizer head.

　　According to hygiene requirements, the food and beverage industry prioritizes models with 304 stainless steel, mirror polishing, and CIP cleaning interfaces; The pharmaceutical industry can choose 316L stainless steel and magnetic seal configuration.

　　Select by production capacity: For small-scale R&D, choose 100-500L models; Select models with a capacity of 1000L or above for large-scale production, or use multiple units in parallel.

　　5、 Applicable scenarios

　　Food and beverage industry: homogenization of fruit juice beverages, emulsification of dairy products, production of salad dressing/mayonnaise, dispersion of jam fruit granules, whipping of cream, etc;

　　Daily chemical industry: emulsification and mixing of shampoo, bath gel and face cream;

　　Pharmaceutical industry: homogeneous dispersion of ointments and oral liquids.