Emulsifier for the food industry ERS

Characteristics

Options

for the food industry, stainless steel, continuous

Description

The continuous ERS system consists of an emulsifying machine type EG and a visco rotor and has a capacity range of up to 15,000 kg/hour. The water-in-oil (w/o) pre-emulsion is produced in the EG machine. In the visco rotor, which is a colloid mill, the pre-emulsion is processed under high shear due to the specially designed spiral gearing. This ensures that the oil drops are continuously reduced in size and distributed homogeneously.

The system is designed for fast and easy CIP cleaning. Being completely sealed no addition of air to the product is possible during production and oxidation of the final product is then avoided.

Product references: mayonnaise, dressing, sauces.