Sauce Preparation Platform

A vacuum emulsifying preparation unit designed for mayonnaise, ketchup, mustard, cold/hot sauces and jam, gathering every process step onto a single skid. The main vessel has a Ø795 mm shell with a conical bottom and a Ø400 manhole; a tube-in-tube (Ø219) heater allows hot processing. Agitation is two-stage: a scraped-surface anchor agitator keeps the wall clean while a high-speed blade mixer builds the emulsion, supported by a bottom-mounted HMJ-200 high-shear homogenizer. The unit includes a pre-mix tank with its own disperser and a separate oil stock tank for mayonnaise emulsions. Powders and additives are drawn in dust-free through a vacuum induction hopper; the product is discharged by a mono (progressive-cavity) pump without breaking its texture. A fan-cooled and filtered control cabinet, pneumatic piston valves and a chequer-plate operator platform are part of the unit.