Custard / edible sauce production line is a professional system for mayonnaise and the other oil / water phase emulsified ingredients, according to the production process of mayonnaise and the like, the stirring.our equipment is more suitable for mixing products whose viscosity similar to mayonnaise. Emulsification is the core of the production of mayonnaise and Cangreen series, we adopt a production method based on the principle of on-line three-phase microemulsification, The oil / water phase is divided into small units, then met in the emulsifying function area, completed the complexation between emulsifier and oil / water emulsion. This design allows the designer to specify the partition of the functional area in the whole system, and better to adjust and optimize the whole manufacturing process. Such as in emulsion functional areas, cangreen series strengthens emulsifying capacity, makes the oil phase to be emulsified into microscopic liquid drops and complexing with the aqueous phase and the emulsifier the first time so that getting a stable emulsion system of oil in water, thus solving problems like too wide oil droplet size distribution, poor stability of the product type, and vulnerable to the risk of oil spills etc., which easily cause by the macro emulsification method and mixing stirring modes that interfere with each other. 

In addition, we use our scraper surface exchanger to pasteurize the mayonnaise and soy sauce, and then use our equipment to cool down quickly, so that the product is more suitable for market sale and storage for a long time.

A) We design and produce custard cream production equipment for a Japanese brand:

B) We design and manufacture sauce equipment for a food company:

C) We provide customers with small sauce test equipment: