Sauce homogenizer machine

In the industrial production of salad dressings, and mayonnaise, you will achieve optimum quality and
maximum performance. The entire process plant is built compact and on a central base frame, and this
allows easy transportation, quick installation and commissioning.

• Low Commissioning Cost
• Plant design ensures smooth production of your products
• The plant is quickly ready for operation
• Standardised Machines for best performance and value

Our vacuum-process systems are designed to produce products such as Mayo,
Ketchup, dressing, sauces, etc. The products can be produced in hot and cold method, also
according to customer requirements. The product heating, and cooling is via a double jacket with
insulation. The optional direct steam injection is used for rapid product heating,
for ketchup etc.. This heating system blow steam directly into the circulating product. In the vacuum
mixing vessel the product-components are mixed, and homogenized over the special three step
homogenising tool. The integrated pump rotor, is feeding the product in circulation back to the
mixing vessel. If the production is finished the homogenizer discharge the ready product without an
additional pump into a buffer tank. The plant is designed for hygienic operation, and can be
automatically cleaned by optional CIP rotating nozzles. The control of the system is via a Siemens
PLC control system. All functions are manual, semi or fully automatic controlled, with optional
recipe management and monitoring system. all functions and messages are displayed on a 5 “or
10” colour touch screen. The display can be changed between several languages, by only pressing
one button. In addition the PLC-Control can be equipped with a recipe control system, and fully
automatic CIP-Cleaning.

Cold Production
Recipe for a 50% mayonnaise
Soya oil 50.00 %
Mayo-mustard 1.50 %
Salt 1.00 %
Sugar 3.00 %
Herbal Vinegar 4.00 %
Sodium benzoate 0.10 %
Potassium sorbate 0.10 %
Carotene 0.02 %
Egg-Yolk 0.10 %
Water 37.53 %
Emulsifiers 2.65 %

Production process:

• Vacuum 500 mbar
• Agitator START
• Automatic dosage of 30.53 litres of water over counter
• Homogenizer START
• Sucking in of Premix (emulsifier, water, egg yolks, carotene, mustard, sugar, salt, vinegar, N-benzoate, K-sorbate)
• Automatic dosage of 50.00 litres of soybean oil over counter
• Additional Homogenising time for approximately 30 seconds 8. Discharge of the finished product in the buffer tank

Hot Production is used especially when the raw materials not available in high quality.
The manufacturing process is also a pasteurising process.

Hot Production
Recipe for the production of a ketchup
Water 37.00 %
Emulsifiers 1.20 %
Sugar 33.00 %
Salt 3.00 %
Vinegar 10% 8.00 %
Spices 0.80 %

Production process:

• Vacuum 500 mbar
• Automatic dosing of water
• Agitator START
• Homogenizer START
• Heating up to 90°C
• Sucking in from feeding vessel (emulsifier, sugar, salt)
• Sucking in from feeding vessel (tomato paste)
• Sucking in from feeding vessel (vinegar, spices)
• Additional Homogenising time for approximately 30 seconds
• Discharge of the finished product in the buffer tank