Emulsifier for the food industry EM

Characteristics

Options

for the food industry, vertical, continuous

Description

This simple and well-proven emulsifying machine is for continuous production and has a capacity range from 50 to 3,500 kg/hour depending on the oil content of the product. The EM machine combines the pre-emulsification and the high shear process in one step. The continuous emulsification of the product results in a homogeneous distribution of oil drops and the desired viscosity. The oil drop size and the oil drop distribution are easily regulated by changing the shaft revolutions on the EM.

Minimum production costs
The continuous production reduces the use of e.g. starch, egg yolk and preservatives, which means saving on raw materials. Production costs can be kept at a minimum as the equipment is easy to operate and takes very little floor space.

Product references: mayonnaise, dressing, sauces.