This equipment is a special mixing and emulsification equipment for the daily chemical and food sauce industries. It integrates the functions of low-speed mixing, high-speed dispersion and vacuum emulsification. It is made of 304 stainless steel and meets the hygienic standards for food grade and daily chemical production. It is specially designed for the fine processing of paste, sauce and lotion materials.

　　1、 Core structure

　　The whole machine adopts 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), and there are no hygiene dead corners. The main structure is divided into four major systems:

　　Mixing and dispersing system

　　Low speed scraping and stirring blade: Adopting an anchor or frame structure, the blade edge is equipped with a PTFE scraping strip, which rotates in close contact with the tank wall and bottom. The speed can be adjusted from 0-60r/min, which can scrape off the materials adhered to the tank wall, avoid local retention and burning of sauce and paste, and promote the overall circulation of animal materials.

　　High speed dispersing disc: installed in the middle or top of the mixing shaft, with a speed of up to 1000-3000r/min. Through the shear force of serrated edges, it quickly disperses particles in the sauce (such as crushed chili and nuts) and clumped powder in daily chemical raw materials, achieving uniform dispersion of materials.

　　High shear emulsification head: some models are equipped with bottom or top emulsification heads, with a rotating speed of 2800-14000r/min. Through the high-speed rotation of the stator and rotor, the water oil two-phase materials (such as salad sauce, face cream) are refined to the micron level to form a stable emulsification system.

　　Vacuum and sealing system

　　The top of the tank is equipped with a vacuum interface. After the vacuum pump is connected, the vacuum degree can reach -0.06~-0.098MPa. Mixing and dispersing in a vacuum environment can completely eliminate the bubbles in the materials, avoid the problems of cavities in the finished soy sauce and stratification of the daily chemical lotion, and prevent the oxidation and deterioration of the materials.

　　The shaft seal adopts sanitary mechanical seal, which has no leakage risk, and is suitable for the clean production of food sauce and daily chemical lotion.

　　Temperature control and insulation 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; With a PID temperature controller, the temperature control accuracy is ± 1 ℃, which meets the temperature control requirements of sauce boiling and daily chemical raw material dissolution (such as 85 ℃ for sauce sterilization and 60 ℃ for face cream emulsification).

　　The outer side of the jacket is wrapped with a polyurethane insulation layer to reduce heat loss and energy consumption.

　　Auxiliary operation structure

　　Manholes, feeding ports, sight glasses, and cleaning ball interfaces are installed on the top of the tank for easy feeding, observation of material status, and later cleaning; A quick opening ball valve or butterfly valve discharge port is installed at the bottom of the tank, ensuring smooth and residue free discharge of sauce and paste.

　　Some models are equipped with CIP automatic cleaning system, which can be started with one click to complete the cleaning inside the tank, adapting to the cleaning requirements of large-scale production lines.

　　2、 Working principle

　　Feeding stage: Add sauce raw materials (such as oil, sauce base, granular ingredients) or daily chemical raw materials (such as surfactants, powders, water) into the tank through the feeding port, and close the tank lid.

　　Vacuum treatment: Start the vacuum pump to extract air from the tank, creating a vacuum environment to prevent the mixing of bubbles during the stirring process.

　　Stirring, dispersing and emulsifying: First, start low-speed scraping and stirring, with the animal material circulating as a whole; Restart the high-speed dispersing disk to break up the clumped particles in the material; In case of water oil emulsification materials (such as salad dressing and face cream), open the high shear emulsification head to refine the materials to micron level. At the same time, the material temperature is controlled through a jacket to ensure reaction efficiency.

　　Discharge stage: Close the vacuum system, break the negative pressure inside the tank, discharge the finished product through the bottom discharge valve, clean it, and enter the next batch of production.

　　3、 Core Features

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

　　Strong adaptability of materials: it can not only handle the dispersion and mixing of food sauces (such as chili sauce, salad sauce, sesame sauce), but also adapt to the emulsification and homogenization of daily chemical products (such as face cream, shampoo, hand cream), compatible with liquid, solid, paste and other forms of materials.

　　High hygiene level: Made of 304 stainless steel material with mirror polished inner wall and no dead corners design, it meets food grade GMP and daily chemical production standards, and can directly contact edible sauces and skincare daily chemical products.

　　The quality of the finished product is stable: the vacuum environment avoids bubbles and oxidation, the high-speed dispersion emulsification ensures that the material is even and delicate, the sauce taste is smooth without graininess, and the texture of daily chemical lotion is stable without layering.

　　4、 Common specifications and selection points

　　1. Specification table of commonly used industrial models

　　Effective volume, low-speed stirring power, high-speed dispersion power, emulsifying head power, applicable scenarios

　　100L 1.5kW 4kW 5.5kW laboratory/small batch trial production

　　500L 3kW 7.5kW 11kW Small and Medium sized Sauce Factory/Daily Chemical Factory

　　1000L 5.5kW 15kW 18.5kW Large scale Sauce/Daily Chemical Production Line

　　2. Selection key

　　Select by material type:

　　Food sauces (such as chili sauce and peanut sauce): Priority should be given to low-speed scraping and stirring+high-speed dispersing discs, without the need for high shear emulsifying heads, focusing on solving the problems of particle dispersion and anti sticking walls;

　　Emulsified sauces (such as salad sauce and mayonnaise)/daily chemical lotion (such as face cream and shampoo): high shear emulsification head must be equipped to ensure stable emulsification of water and oil.

　　Select by production capacity: For small-scale research and development, choose 100-300L models; Select 500L model for pilot production; For large-scale production, choose models with a capacity of 1000L or above, or use multiple units in parallel.

　　Select according to hygiene requirements: For food sauce production, choose models with CIP cleaning interface and mirror polishing; The daily chemical skincare category can be equipped with sterile respirators to prevent bacterial contamination.

　　5、 Applicable scenarios

　　Food sauce industry: mixing, dispersing, and emulsifying of chili sauce, sesame sauce, salad dressing, mayonnaise, jam, meat sauce, etc;

　　Daily chemical industry: emulsification and homogenization of face cream, lotion, shampoo, shower gel, hand cream, etc;

　　Other fields: fine processing of paste like materials such as pet food cream, ointment, cosmetics foundation make-up, etc.