Sauce & Mixing
ProcessTürk's catalog includes 6 different lines and machines in the Sauce & Mixing category. Compare them by capacity, automation level and budget, and request a quote.
Tahini Molasses Mixer
It is a mixer that mixes high-viscosity products.
Horizontal Mixer
The Horizontal Mixer provides a homogeneous mixture in various sectors with a capacity of 1 ton.
Preparation Tank
The Preparation Tank is designed for mixing liquid and semi-liquid products.
Emulsion & Mixing Tank
High-shear mixer for a homogeneous, repeatable consistency in mayo, ketchup and sauce.
Sauce Preparation Platform
Complete sauce preparation system combining vacuum heavy mixer, high-speed stirrer, pre-preparation and oil stock tanks on a single platform.
Compact Sauce Preparation Unit — 50 kg
A fully automatic sauce preparation unit that combines cooking, homogenization, cooling, and filling output in a single compact body, operating with 50 kg batches.
How to choose in this category
Sauce and mixing equipment weighs, blends, emulsifies and holds the ingredients of mayonnaise, ketchup, mustard, tahini-molasses and similar products before filling: preparation tanks, emulsifying mixer tanks, horizontal mixers and compact preparation units.
Selection criteria
- Oil-in-water emulsions such as mayonnaise need a high-shear rotor-stator mixer; the rate of oil addition sets droplet size, and droplet size sets texture and stability over shelf life.
- Mixing under vacuum keeps air out of the product, which reduces oxidation and volume deviation at filling.
- Thick or heated products need a wall-scraping agitator: the scrapers speed up heat transfer and stop product burning on the tank wall.
- Batch size is calculated together with filling speed so the next batch is ready while the current one is filled. For acidic products containing vinegar and salt, 316L stainless steel is preferred on product-contact surfaces.