10HP Inline High Shear Mixer Homogenizer 3 Stages

$19,825.00

Why use a 3 Stages Shear Mixer Homogenizer?

Our Sanitary Shear Mixer Homogenizer is manufactured with 3 stages, all of them with rotor slots or teeth, the design provides the highest shear rate for your process. The product in your process is dispersed, sheared, refined, crushed, emulsified, mixed, and homogenized by the layers of rotor and stator, making a smaller particle size than a regular single-stage or two-stage mixer. And giving a long shelf life to the end user.

This equipment is used in beverage, food processing, dairy, pharmaceutical, cosmetic, and fine-chemicals industries.

Capacity Chart

Model	HP	3500 RPM, @60Hz	Max. Capacity	Size “		Output pressure (PSI)
Model	HP		GPM @ 1 cPs	Inlet	Outlet	Max 30 psi
TPT-3-X-165	10HP		32	2”	1.5”
TPT-3-X-180	15HP		55	2.5”	2”
TPT-3-X-190	20HP		70	2.5”	2”

When you want to produce stable emulsions and creams, you need longer shelf life for your dressing, mayonnaise, and sauces this is the right equipment to make that result.

For dissolving powder (gums, thickeners, stabilizers), deagglomerating and dispersing solid ingredients into liquids without fish eyes or lumps, or other tasks. This equipment is designed to comply with both FDA and cGMP guidelines making this option the solution for your mixing process.

*The equipment needs a water flush system for the double mechanical seal, this is an additional, call us for more information.

Features:

Self pumping.
10HP Motor, 3 phase 460V ( Baldor Stainless Steel Motor)
316 SS product contact parts.
Tri-clamp Connections
Particle size: 2-5 microns.
Sanitary double mechanical seal with water flush.
Gentle distribution of the droplet without over-shearing.
Optimize the quality and consistency of the product.
CIP capability, no more daily disassembly.

Mayonnaise production is a food science in action

Mayonnaise is a product that has a long shelf life and during this time the product needs to both keep its properties and remain safe for consumption. To keep the properties of the mayonnaise the emulsion needs to be stable.

Mayonnaise is an oil-in-water (O/W) emulsion with a dispersed oil phase and a continuous water phase containing egg, vinegar, salt, sugar, mustard, and water. The oil-water interface is stabilized by egg yolk, which acts as an emulsifier.

Mayonnaise can be divided into two main types depending on the amount of oil that is used in the recipe: Low- fat mayonnaise and full-fat mayonnaise. In full-fat mayonnaise, the oil content is around 75-80% while the oil content in low-fat mayonnaise is around 30-65%.

Due to the high proportion of oil in the recipe the emulsion can break if the oil is not added to the continuous phase correctly.

broken mayonnaise is characterized by a low viscosity which is close to the viscosity of oil and has a darker yellow color.

Every mayonnaise maker has their own tips and tricks for preventing this phenomenon.

To form the oil-in-water (O/W) emulsion, the oil needs to be broken up into small droplets. Generally, the more energy that is applied, the smaller the droplets become, and smaller droplets make the emulsion more stable. typical mayonnaise is desired with droplet sizes between 1-5μm.

***Delivery time 3-4 Weeks **** Contact us for more information****

Mixing process:

Commercial mayonnaise production is often a two-step process.

Premixing, coarse emulsion and emulsification

Premixing:

In this step, water, salt, sugar, mustard, and egg yolk is mixed for 30 RPM with applied vacuum and connected cooling water.

Coarse emulsion:

The oil is added to the water phase to form an emulsion. The key to success here is that the oil is added slowly in a thin stream and whisked rapidly, which allows the mayo to come together.

When all the oil has been added to the mixer, the vinegar is added.

This is followed by a 10 RPM mixing step to evenly distribute the vinegar in the formed.

Emulsification:

The emulsion droplets decrease in size to form a more stable mayonnaise. The rotor tip speed is increased. After 20 RPM, the mixer is stopped, and a sample is taken. The mixer is then run for another 20 RPM and the next sample is taken. The mixer takes 5 RPM to accelerate up to the right rotor tip speed and this time is not included in the 20 RPM Samples are generally taken at 20, 40, 60, 80 , 100 and 150 RPM.

A Mayonnaise batch should take not more than 10 – 25 Min, and a single -pass is preferred through the high shear mixer is preferred.

The inline Sanitary High Shear Mixer Homogenizer relates to different food, beverage, and personal care processes. Our equipment can mix, emulsify, homogenize, and dissolve making your operation efficient and the shelf life of the product longer.

When you want to produce stable emulsions and creams, you need long shelf life for your dressing, mayonnaise, and sauces this is the right equipment.

*** Available for immediate delivery ***