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Jam & Preserve Mixers — Fruit Jams, Marmalade, Fillings

Process guidance, capacity range and machine recommendations for jams & preserves.

What you're making

Fruit jams, marmalade, fruit preparations, fruit fillings — these are high-sugar cooked fruit products requiring uniform heat distribution and preservation of fruit texture.

Typical capacity: 100L — 2000L
Typical viscosity: 5,000 – 50,000 cps hot

Jam & Preserve Mixers — Fruit Jams, Marmalade, Fillings

PROCESS

How to make it on our machines

Combine fruit, sugar, pectin → heat to 105°C under agitation → hold for gel point → add lemon juice and preservatives → fill hot or cool.

RECOMMENDED MACHINES

Best-Sized Models for Jams & Preserves

RS Vacuum Emulsifying Mixer

Best for: Face cream, body lotion and ointment — medium viscosity, light powder loading.

RS vacuum emulsifying mixer: top-entry homogenizer, in-vessel circulation, tilting vessel for easy discharge and cleaning. Built in SS316L contact parts, Ra ≤ 0…

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RX Vacuum Homogenizer Mixer

Best for: Toothpaste, high-viscosity cream and ointment — heavier powder loading, finer particle size.

RX vacuum homogenizer mixer: bottom-entry homogenizer, external circulation loop, self-pumping. Built in SS316L contact parts, Ra ≤ 0.4 μm.…

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