Breaking the Smoothness Limit! New Vacuum Emulsifier: Making Sauce Granularity a Core Competitiveness

In the sauce consumer market, "exquisite smoothness" was once an important criterion for quality. However, consumers' texture demands are now quietly shifting—from single smoothness to "layered granularity".

Traditional vacuum emulsifiers often destroy the shape of raw material particles due to over-emulsification during production, causing sauces to lose their unique texture; if emulsification intensity is reduced, problems such as uneven mixing, easy stratification, and short shelf life arise. This "dilemma" has made it difficult for numerous sauce enterprises to create products that balance granularity and stability.

Now, this industry pain point has been completely solved—the new JPRO Vacuum Emulsifier is officially launched! With "precise retention of granularity" as its core breakthrough, it achieves full emulsification and ensures sauce stability while perfectly preserving the shape and texture of raw material particles, opening up a new track for sauce enterprises!

Core Technological Breakthrough: "Controlled Emulsification" for Both Granularity and Stability

The pain point of traditional vacuum emulsifiers lies in the inability to precisely control emulsification intensity—either over-grinding destroys particles or insufficient emulsification affects quality. The new JPRO Vacuum Emulsifier is equipped with the exclusive "Controlled Emulsification System", achieving a perfect balance between "granularity retention" and "emulsification stability" through three technological innovations:

1.Intelligent Speed Regulation: On-Demand Matching for Precise Particle Protection

The equipment is equipped with a multi-speed adjustable system, which can flexibly set the emulsification speed according to the size and hardness of raw material particles. For example, when producing strawberry jam, the speed can be adjusted to the "Particle Protection Gear". The emulsification blades stir with gentle force, only breaking the surface molecular structure of raw materials to achieve oil-water integration without damaging the integrity of strawberry particles. When producing sauces containing nut crumbs, the preset program enables the equipment to automatically avoid areas with concentrated nut particles during emulsification, preventing over-grinding that would break the particles.Tests show that the strawberry jam produced by this equipment has a pulp particle retention rate of over 90%, with uniform particle size. When bitten, the crisp and tender texture of the pulp can be clearly felt, which is far superior to the "mud-like" strawberry jam produced by traditional equipment.

2. Zoned Emulsification Design: Layered Processing for Both Integration and Granularity

Aiming at the sauce formula of "particulate raw materials + liquid base", the equipment innovatively adopts a "zoned emulsification" structure—the machine body is divided into a "Particle Retention Zone" and a "Base Emulsification Zone". The liquid base (such as oil, sugar, water) completes full emulsification in the "Base Emulsification Zone" to form a stable sauce base; while the particulate raw materials (such as pulp, nut crumbs) undergo mild mixing in the "Particle Retention Zone", only achieving surface integration with the base sauce without entering the high-intensity emulsification area.This zoned design not only avoids direct high-intensity contact between particles and emulsification blades but also ensures uniform mixing of the sauce as a whole, solving the problem of traditional equipment that "either particles are broken or mixing is uneven".

3. Precise Vacuum Degree Control: Isolating Air to Preserve Particle Freshness

Another major pain point of granular sauces is that particles are prone to oxidative deterioration, affecting texture and shelf life. The new JPRO Vacuum Emulsifier has optimized the vacuum system, which can precisely adjust the vacuum degree (range: -0.06MPa to -0.098MPa) according to the characteristics of raw materials. For easily oxidizable pulp and nut particles, high vacuum degree (-0.09MPa or above) is adopted to isolate air and reduce oxidative browning; for oxidation-resistant vegetable particles, the vacuum degree is appropriately reduced to prevent particles from being crushed by high pressure.

Meanwhile, the inner wall of the equipment is made of food-grade 304 stainless steel, with a mirror-polished surface and no dead corners. Particulate raw materials are not easy to adhere and remain, which not only ensures food safety but also reduces cleaning difficulty and improves production efficiency.

As "smoothness" is no longer the only pursuit of sauces, "good texture with granularity" is becoming a new market trend. The new JPRO Vacuum Emulsifier solves industry pain points through technological breakthroughs, turning the "granularity" of sauces from a "problem" into a "selling point" and helping enterprises stand out in homogeneous competition.