Mayonnaise Making Machine for Vacuum Emulsification
URMACHINE supplies 5–20 L laboratory models for product development and process trials, together with 30–2,000 L industrial systems for commercial batch production. The mixer can be configured for classic mayonnaise, low-fat mayonnaise, eggless or vegan mayonnaise, flavored mayonnaise, salad dressings, and related emulsified sauces according to the formulation, oil phase, viscosity, batch size, and factory utilities.
URMACHINE Mayonnaise Making Machine Solution
| Specification | UR-5 | UR-10 | UR-20 | URZRJ-30 | URZRJ-50 | URZRJ-100 | URZRJ-150 | URZRJ-200 | URZRJ-350 | URZRJ-500 | URZRJ-750 | URZRJ-1000 | URZRJ-2000 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Volume / Capacity | 5L / 7L | 10L / 15L | 20L / 30L | 30L | 50L | 100L | 150L | 200L | 350L | 500L | 750L | 1,000L | 2,000L |
| Homogenizer Power | 0.75 kW | 0.75 kW | 1.5 kW | 1.5 kW | 3 kW | 3 kW | 4 kW | 4 kW | 5.5 kW | 7.5 kW | 11 kW | 11 kW | 22 kW |
| Homogenizer Speed | 3,500 rpm | 3,500 rpm | 3,500 rpm | 0–3,500 rpm | 0–3,500 rpm | 0–3,500 rpm | 0–3,500 rpm | 0–3,500 rpm | 0–3,500 rpm | 0–3,500 rpm | 0–3,500 rpm | 0–3,500 rpm | 0–3,500 rpm |
| Scraper Mixer Power | 0.55 kW | 0.55 kW | 0.75 kW | 0.75 kW | 0.75 kW | 1.5 kW | 1.5 kW | 1.5 kW | 2.2 kW | 2.2 kW | 3.7 kW | 3.7 kW | 7.5 kW |
| Scraper Mixer Speed | 0–70 rpm | 0–70 rpm | 0–60 rpm | 0–70 rpm | 0–70 rpm | 0–70 rpm | 0–70 rpm | 0–70 rpm | 0–70 rpm | 0–50 rpm | 0–50 rpm | 0–50 rpm | 0–50 rpm |
| Heating Options | Electric or steam | Electric or steam | Electric or steam | Electric or steam | Electric or steam | Electric or steam | Electric or steam | Electric or steam | Electric or steam | Electric or steam | Electric or steam | Electric or steam | Electric or steam |
Built for Controlled Mayonnaise Emulsification
Precision vacuum system designed for oil-in-water emulsification. Features high-shear rotor-stator homogenizing, wall-scraping agitation, and vacuum deaeration for stable, high-viscosity sauces.
Mayonnaise and Sauces You Can Process
Optimized configuration depends on oil ratio, viscosity, batch volume, and ingredient feeding sequence.
Classic Mayonnaise
Controlled oil dosing into the aqueous phase with high-shear emulsification and vacuum deaeration.
Low-Fat Mayonnaise
Optimized for starch and gum hydration, controlled dispersion, and smooth texture development.
Eggless & Vegan Mayonnaise
Gentle handling of plant proteins and thickeners with low-foaming shear and precise thermal control.
Flavored Mayonnaise
Flexible processing for garlic, herbs, and spice additions during premix or finishing stages.
Salad Dressings
Ideal for pourable emulsions, maintaining particle integrity for herbs and particulates.
Specialty Emulsified Sauces
Customizable shear and heating cycles for complex recipes, acid resistance, and rapid changeovers.
Schematic Diagram of the Mayonnaise Making Machine
Explore detailed structural breakdowns and component layouts
123456789Mayonnaise Making Machine Working Video
Watch a vacuum mayonnaise mixer perform ingredient charging, controlled oil incorporation, bulk agitation, high-shear emulsification, vacuum processing, temperature control, and product discharge. The exact sequence, speeds, temperatures, vacuum stages, and process time depend on the formulation and selected equipment configuration.
How to Specify Your Mayonnaise Mixer
Provide the following information so the mayonnaise manufacturing machine can be matched to the formulation, batch process, and production environment. These details allow the technical team to review vessel size, phase preparation, oil feeding, agitation, high-shear emulsification, vacuum, temperature control, discharge, controls, and auxiliary systems as one process.
- Product type and general formulation description: Specify classic mayonnaise, low-fat mayonnaise, eggless or vegan mayonnaise, flavored mayonnaise, salad dressing, or another emulsified sauce.
- Oil percentage range and oil type: Provide the approximate oil content and explain whether oil will be supplied at room temperature or another controlled condition.
- Emulsifier and viscosity-building system: Describe whether the formulation uses egg ingredients, plant proteins, starches, gums, or other emulsifiers and stabilizers.
- Estimated viscosity during and after processing: Provide the expected viscosity range, preferably in cP or mPa·s, and explain how the batch changes during emulsification and cooling.
- Target working batch and minimum batch size: State the normal production batch and the smallest batch the machine must process effectively.
- Particulates and finishing ingredients: Identify herbs, spices, vegetable pieces, flavors, colors, or other additions that may influence shear, timing, discharge, and cleaning.
- Aqueous-phase preparation: Describe how water, acids, salt, sugar, emulsifiers, stabilizers, and other water-soluble ingredients are prepared and added.
- Oil-phase feeding: State the required oil-addition method, approximate feeding time, and whether metering or automated control is needed.
- Process and final-product temperatures: Provide any preparation, emulsification, heating, holding, or cooling targets used by the approved process.
- Heat-sensitive or late-stage ingredients: Identify flavors, herbs, colors, active cultures, or other materials that require controlled finishing addition.
- Powder, liquid, and particulate feeding: Indicate whether ingredients will be charged through the manhole, hopper, auxiliary vessel, vacuum connection, or an automated dosing interface.
- Required high-shear stages: Describe initial dispersion, oil incorporation, emulsion formation, recirculation, and final texture adjustment.
- Preferred homogenizer arrangement: Select an in-vessel or external-circulation system only after reviewing oil content, viscosity, batch size, ingredient form, and process sequence.
- Foaming behavior and vacuum requirements: Explain when air enters the product and whether vacuum is required during charging, emulsification, finishing, or transfer.
- Preferred cleaning method and changeover frequency: State whether manual cleaning, COP, or a CIP-compatible arrangement is expected and how often recipes, allergens, flavors, or colors change.
- Finished-product discharge and transfer: Identify whether the product will use a bottom outlet, hydraulic tilting, vacuum transfer, or a positive-displacement pump.
- Product-contact material and surface finish: Specify the required stainless-steel grade, internal polish, weld treatment, and supporting documents for the selected food-processing project.
- Seal and gasket compatibility: Share the formulation's oil, acid, flavor, temperature, and cleaning-agent conditions for material review.
- Control preference: Choose manual controls, push-button operation, or PLC/HMI control with project-specific recipes, alarms, and batch records as required.
- Process instrumentation: Identify temperature, vacuum, speed, flow, load, level, or other values that operators must monitor or record.
- Local voltage, frequency and phase: Provide the factory power standard, such as 220 V, 380 V, or 415 V; 50/60 Hz; and single- or three-phase as applicable.
- Auxiliary phase and premix vessels: Confirm whether separate oil, water, emulsifier, starch, or seasoning preparation tanks are required.
- Available utilities: Provide electric-power capacity, steam pressure, cooling-water temperature and flow, compressed-air conditions, and chiller information where applicable.
- Installation area and access: State doorway width, ceiling height, floor loading, maintenance clearance, drainage, and preferred equipment layout.
- Destination country and receiving port: Supply the delivery location for packing, transport, and documentation review.
- Required project documents: List material certificates, drawings, manuals, FAT, SAT, food-contact documentation, CE documentation, or other project-specific requirements.
- Downstream equipment: Identify the holding, transfer, bottle or jar filling, pouch packing, capping, labeling, cartoning, or case-packing equipment that will receive the finished product.
Why Configure Your Mayonnaise Making Machine with URMACHINE?
URMACHINE configures laboratory and industrial mayonnaise mixing systems around the product, oil phase, emulsifier system, working batch, viscosity development, process sequence, and factory conditions—from product development to commercial batch manufacturing.
- 🧪 Laboratory to Industrial Capacity Coverage
- 🛡️Toothpaste-Specific Mixing Configuration
- 🔥 Flexible Thermal and Auxiliary Options
The published range covers 5 L, 10 L and 20 L laboratory systems as well as URZRJ industrial models from 30 L to 2,000 L. This allows buyers to discuss formulation trials, pilot work and commercial production with the same equipment supplier while keeping each machine specification separate.
URMACHINE's current laboratory model table specifies SUS316L for product-contact material and SUS304 for other structural material. Material grade for an industrial model, auxiliary vessel, pipe, valve or optional component should be confirmed in the technical proposal rather than inferred from the laboratory range.
The published laboratory and industrial model tables list electric or steam heating. The appropriate method depends on processing temperature, batch size, local utilities and the required heating profile. Cooling-water conditions should also be supplied during configuration review.
The machine should be selected from the formula outward: first the product type, viscosity, batch and process stages; then the vessel, agitation, homogenizer, vacuum, temperature control, discharge and controls. This requirements-led approach is more reliable than selecting a machine from capacity alone.
Choose the Right Capacity for Mayonnaise R&D and Production
Select the mayonnaise mixer capacity according to the actual working batch, minimum batch, oil content, viscosity, changeover pattern, and production target—not only the nominal vessel volume.
5 L, 10 L and 20 L Models
Laboratory mayonnaise mixers support formulation development, ingredient screening, samples, process trials, and pilot batches. They allow teams to study phase preparation, oil-addition rate, temperature, agitation, homogenization, vacuum timing, and finishing additions before specifying an industrial system.
30 L to 200 L Models
These industrial capacities may suit pilot manufacturing, smaller commercial batches, new product launches, restaurant or food-service products, and facilities that run several recipes with frequent changeovers. Selection should account for working volume, minimum batch, oil-feeding time, cleaning, allergen management, and downstream filling demand.
350 L to 2,000 L Models
Larger systems are intended for higher batch volumes and require project review of utilities, floor space, ingredient handling, phase preparation, vessel access, cleaning, discharge, transfer, and filling interfaces. Production output cannot be calculated from vessel volume alone because preparation, oil feeding, emulsification, cooling, cleaning, and filling schedules vary by formula and site.
| Configuration | Typical Use | Capacity Coverage | Core Functions | Common Options |
|---|---|---|---|---|
| Laboratory mayonnaise mixer | Formula development, samples, process trials, and pilot batches | 5 L, 10 L, and 20 L | Scraper mixing, high-shear emulsification, vacuum, heating, and cooling | Control upgrades, auxiliary heating or cooling equipment, vessel accessories |
| Industrial mayonnaise mixer | Routine batch production of mayonnaise, dressings, and emulsified sauces | 30 L to 2,000 L | Bulk agitation, high-shear emulsification, vacuum processing, and temperature control | Phase vessels, oil-feeding controls, homogenizer arrangement, discharge, controls, and cleaning devices |
| Custom mayonnaise processing system | Formulations or factory layouts requiring a tailored process | Project-dependent | Functions selected around the product, batch sequence, ingredient handling, and plant layout | Automated dosing, phase preparation, external circulation, recipe control, CIP-compatible devices, holding, and downstream connections |
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Emulsifier Operation, Cleaning, and Maintenance Support
A high-performance vacuum emulsifying machine depends on proper operation, thorough cleaning and sanitation, routine system inspection, and timely replacement of high-shear wear parts. Before operation, operators should follow the instruction manual and verified parameters for the specific formulation.
Mayonnaise Making Machine FAQ
A mayonnaise making machine is a batch-processing system used to prepare phases, incorporate oil, apply high-shear emulsification, maintain bulk circulation, manage entrained air under vacuum, and control product temperature. A vacuum configuration normally combines a sealed main vessel, low-speed wall-scraping agitator, rotor-stator homogenizer, vacuum system, and heating/cooling jacket. The correct arrangement depends on the formulation, oil content, emulsifier system, viscosity, working batch, and manufacturing sequence.
The aqueous phase is prepared according to the manufacturer's formulation, and the oil phase is incorporated under controlled mixing conditions. The rotor-stator homogenizer applies localized high shear while the scraper agitator circulates the developing emulsion through the vessel. Vacuum and temperature control are used at the stages defined for the product. The sequence and settings must be established through process development for the actual formula.
Oil-addition rate affects how the dispersed oil phase is introduced to the continuous phase and high-shear mixing zone. Adding oil too quickly for the formulation or available shear can overload the developing emulsion, while an unnecessarily slow process can extend batch time. The appropriate feeding method and rate depend on oil percentage, emulsifier system, batch size, homogenizer configuration, temperature, and target viscosity.
It may be possible when the working volume, agitator, homogenizer, feeding arrangement, temperature control, seals, cleaning method, and discharge system suit every product. Classic, low-fat, and vegan formulas can use different emulsifiers, stabilizers, hydration stages, oil levels, and shear profiles. Provide the process requirements for all planned products before selecting one configuration.
Choose capacity from the required working batch and minimum batch rather than nominal vessel size alone. URMACHINE supplies 5 L, 10 L, and 20 L laboratory models for development and trials, followed by industrial models from 30 L to 2,000 L. Also consider oil-feeding time, viscosity, changeover frequency, cleaning, available utilities, installation space, and downstream filling capacity.
Yes. The published model range uses jacketed vessels and lists electric or steam heating options. Cooling normally uses factory cooling water or a connected chiller circuit. Buyers should provide phase-preparation temperatures, process limits, final product-temperature targets, preferred heating medium, and cooling-water conditions.
Record ingredient order, phase temperatures, oil-addition rate, fill level, agitator speed, homogenizer speed, mixing time, vacuum sequence, cooling profile, and discharge observations during laboratory trials. Industrial scale-up must also account for vessel geometry, bulk circulation, heat-transfer area, shear exposure, feed rate, and transfer behavior. A larger vessel should not be selected by applying a simple volume ratio alone.
Provide the product type, general formulation structure, oil percentage range, emulsifier and stabilizer system, estimated viscosity, target batch, minimum batch, process temperatures, feeding method, high-shear needs, vacuum use, cleaning method, discharge method, and preferred controls. Also include voltage, available utilities, installation space, destination country, downstream equipment, and required project documents.
Contact information
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+86 17365104069
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