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The bottom emulsifier for mayonnaise and creamy sauces is an industrial piece of equipment designed to ensure the homogeneous and stable mixing of immiscible ingredients, such as water and oil. Acting directly at the base of the tank, this system breaks down lumps and emulsions with high efficiency, being indispensable for the food industry that seeks standardization of texture and superior quality.
In the manufacture of condiments, the emulsification stage is absolutely critical. Using the rotor-stator principle, the Bottom Emulsifier Agitators (Rotor, Stator) acts as a powerful auxiliary in process tanks and reactors. It generates high mechanical shear that reduces droplet size, preventing phase separation and ensuring ideal creaminess for salad sauces, ketchups and mayonnaise.
With 15 years of experience in the industrial agitation and mixing solutions market, Agimix develops tailor-made projects for the rigorous food sector. Our equipment is manufactured in sanitary stainless steel, respecting the most demanding hygiene standards. Whether to be integrated into a reservoir of up to 10,000 liters supplied by us or to be installed in a tank that the customer already has, we deliver a complete, high-performance emulsification system.
Investing in a high shear industrial emulsifier means optimizing batch time and drastically reducing raw material waste. The vigorous action of the rotor-stator head ensures the perfect incorporation of thickeners and stabilizers, resulting in a final product with shine, consistency and longer shelf life, characteristics that define the success of a product in retail.
The rotor-stator system guarantees a drastic reduction in particle size, preventing phase separation and increasing the useful life of the sauce.
It acts as an excellent aid in breaking down lumps and emulsions, quickly dissolving thickeners and gums in process tanks and reactors.
Made from 304 or 316L stainless steel with sanitary polishing, the equipment prevents cross-contamination and facilitates CIP cleaning.
The high shear of the Bottom Emulsifier Agitators (Rotor, Stator) accelerates mixing, optimizing production time by up to 40%.
It can be installed in tanks of up to 10,000 liters from Agimix or adapted to the customer's existing reservoir, forming an integrated system.
These specifications are not fixed for every piece of equipment: they represent possibilities available on some of the listed models. Contact our sales team to confirm the information and the ideal configuration for your operation.
| Working Principle | High shear rotor-stator |
| Main Application | Breaking of lumps and emulsions in tanks and reactors |
| Service Capacity | Systems for tanks up to 10,000 liters (or adaptation to larger customer tanks) |
| Building Material | AISI 304 or 316L Stainless Steel (sanitary standard) |
| Installation Type | Bottom of the tank (top option available according to project) |
| Operation Rotation | 1,500 to 3,600 RPM (sized according to sauce viscosity) |
| Sealing | Single or double mechanical seal (food grade) |
| Surface Finish | Sanitary mechanical polishing or electropolishing |
Direct answers to the most common questions about this equipment and its application.
The bottom emulsifier is an industrial mixing equipment designed to unite immiscible liquids, such as water and oil. Using a high shear system, it breaks down particles into microscopic sizes, ensuring the creamy, stable texture required in mayonnaise production.
The system works through a rotor rotating at high speed inside a fixed stator, creating strong mechanical and hydraulic shear. This process is essential for breaking down lumps and emulsions, resulting in perfectly homogeneous sauces without thickener lumps.
Yes, the Bottom Emulsifier Agitators (Rotor, Stator) can be adapted to the tank the customer already has. Agimix provides the complete agitation system, sizing the equipment to act as an auxiliary to your existing process reactor.
Agimix manufactures its own tanks with a capacity of up to 10,000 liters for the food industry. For larger volumes, we exclusively supply the emulsification system to be installed in the customer's own structure, guaranteeing the same efficiency.
The bottom emulsifier is chosen because a common agitator does not have the shear force necessary to mix water and oil stably. rotor-stator technology prevents phase separation, which is vital for the quality of mayonnaise and creamy sauces.
Yes, all equipment for the food sector is manufactured in sanitary stainless steel (304 or 316L). The design of the industrial emulsifier facilitates hygiene processes, avoiding dead zones and the accumulation of organic residues.
It certainly acts as an excellent aid in the quick dissolution of gums (such as xanthan gum) and starches. The high turbulence generated at the bottom of the tank prevents the formation of agglomerates, ensuring full use of the raw material.
This equipment is ideal for producing mayonnaise, ketchup, mustard, salad dressings and various creams. The versatility of the rotor-stator emulsifier allows you to adjust the rotation and type of head to achieve the desired viscosity in each recipe.
Speak to our experts and discover how our bottom emulsifier can increase the quality and efficiency of your sauce production.
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