Process guidance, capacity range and machine recommendations for mayonnaise.
Classic mayonnaise (80% oil), light mayonnaise (30–50% oil), flavored mayos, aioli — these are oil-in-water emulsions stabilized by egg yolk and must remain stable across temperature range.
Typical capacity: 100L — 2000L
Typical viscosity: 5,000 – 30,000 cps
Combine egg yolk, vinegar, mustard in water phase → slowly add oil under high-shear homogenization (this is critical — slow addition creates the emulsion) → continue homogenization to final viscosity → deaerate.
Capacity: 50L · Homogenizer: 4 kW
RS-50 is a 50L working capacity vacuum emulsifying mixer — the smallest in the RS series. Manual lid, 4 kW bottom-entry homogenizer, mirror-polished SS316L cont…
View spec sheet →Capacity: 100L · Homogenizer: 4 kW
RS-100 is a 100L working capacity vacuum emulsifying mixer. Manual lid, 4 kW bottom-entry homogenizer, mirror-polished SS316L. The most popular size for small-t…
View spec sheet →Capacity: 200L · Homogenizer: 5.5 kW
RS-200 is a 200L working capacity vacuum emulsifying mixer with 5.5 kW homogenizer. Manual lid, mirror-polished SS316L. The workhorse for mid-scale cosmetics an…
View spec sheet →Capacity: 300L · Homogenizer: 7.5 kW
RS-300 is a 300L working capacity vacuum emulsifying mixer with 7.5 kW homogenizer and **hydraulic lift lid** — the first size in the RS series to feature hydra…
View spec sheet →Capacity: 500L · Homogenizer: 11 kW
RS-500 is a 500L working capacity vacuum emulsifying mixer with 11 kW homogenizer and hydraulic lid. The bridge between small-batch and large-scale production.…
View spec sheet →Capacity: 1000L · Homogenizer: 15 kW
RS-1000 is a 1000L working capacity vacuum emulsifying mixer with 15 kW homogenizer. Full hydraulic lid and bottom valve. For large-scale production runs.…
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