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Sauce Mixers — Ketchup, BBQ, Hot Sauce, Pasta Sauce

Process guidance, capacity range and machine recommendations for sauces & ketchup.

What you're making

Tomato ketchup, BBQ sauce, hot sauce, pasta sauce, pizza sauce — these are tomato-based or vinegar-based sauces requiring uniform dispersion of solids (spices, vegetables) and pasteurization.

Typical capacity: 100L — 2000L
Typical viscosity: 2,000 – 50,000 cps

Sauce Mixers — Ketchup, BBQ, Hot Sauce, Pasta Sauce

PROCESS

How to make it on our machines

Combine tomato concentrate, vinegar, sugar, spices → heat to 70–80°C under agitation → hold for pasteurization → cool → adjust pH → discharge.

RECOMMENDED MACHINES

Best-Sized Models for Sauces & Ketchup

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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Building a sauce & ketchup line?

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