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: 100L · Homogenizer: 4 kW
RX-100 is a 100L working capacity heavy-duty vacuum emulsifying mixer. Production-grade configuration with stainless steel lid, 4 kW homogenizer, SS316L contact…
View spec sheet →Capacity: 200L · Homogenizer: 5.5 kW
RX-200 vacuum emulsifying mixer with 5.5 kW homogenizer and stainless steel lid. Mid-scale production.…
View spec sheet →Capacity: 300L · Homogenizer: 7.5 kW
RX-300 vacuum emulsifying mixer with 7.5 kW homogenizer, stainless steel lid, hydraulic lift option.…
View spec sheet →Capacity: 500L · Homogenizer: 11 kW
RX-500 vacuum emulsifying mixer with 11 kW homogenizer. Heavy-duty configuration for established production lines.…
View spec sheet →Capacity: 1000L · Homogenizer: 15 kW
RX-1000 heavy-duty vacuum emulsifying mixer with 15 kW homogenizer. Full hydraulic lid and bottom valve.…
View spec sheet →Capacity: 2000L · Homogenizer: 22 kW
RX-2000 — the largest RX vacuum emulsifying mixer. 22 kW homogenizer, full hydraulic lid and bottom valve. For industrial-scale production of cosmetics, pharma,…
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