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Salad Dressing Mixers — Vinaigrette, Caesar, Ranch

Process guidance, capacity range and machine recommendations for salad dressings.

What you're making

Vinaigrette (temporary emulsion), Caesar, ranch, French, thousand island (permanent emulsions) — these are oil and vinegar-based dressings with herbs and seasonings.

Typical capacity: 100L — 1000L
Typical viscosity: 500 – 10,000 cps

Salad Dressing Mixers — Vinaigrette, Caesar, Ranch

PROCESS

How to make it on our machines

Combine water phase (vinegar, lemon juice, sugar) → slowly add oil under high-shear (for permanent emulsions) → add herbs, cheese, spices → deaerate → discharge.

RECOMMENDED MACHINES

Best-Sized Models for Salad Dressings

RB Vacuum Emulsifier Mixer

Best for: High-viscosity cream, ointment and toothpaste — especially where ceiling height is limited.

RB vacuum emulsifier mixer: an independent emulsifying pump piped to the vessel bottom, external circulation. Ideal when headroom is tight, and easier to servic…

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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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Building a salad dressing line?

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