The Dilemmas in Traditional Salad Dressing Production

Salad dressing, vital in catering and food processing, relies on smooth texture and rich flavor. Yet its production faces key issues as an oil-water emulsion, due to outdated methods like high-speed stirring:

Bubble Residue: Equipment traps air, making sauce fluffy and rough. Oxygen speeds fat oxidation (causing spoilage), and burst bubbles create holes, ruining uniformity.

Uneven Emulsification: Lack of high shear force fails to break oil into micron droplets. Temperature gaps trigger separation.

Low Efficiency: 2-3 hour batches and frequent manual work raise costs and harm consistency.

Uneven Taste: Graininess, thickener lumps, and uneven flavor dispersion plague quality.

These issues limit capacity and risk customer loss—problems solved by vacuum emulsifying machines, notably those from Gangben Manufacturer.

Core Technology of  Gangben Manufacturer’s Vacuum Emulsifying Machines

Gangben Manufacturer integrates three advanced systems to fix traditional flaws, with designs tailored for food industry demands:

Vacuum Defoaming: The emulsification kettle (adjustable to -0.08~-0.1MPa) draws oil under vacuum to prevent bubbles, while real-time vacuum pumping removes new ones during emulsification. All contact surfaces use 304/316L stainless steel with mirror polishing, ensuring hygiene compliant with GMP standards .

Homogeneous Stirring: Water/oil premix tanks with high-speed dispersion pre-mix raw materials. Gangben ’s customized shear system (up to 3000rpm for production models) breaks particles to 2-200μm, paired with  wall-scraping agitation  to eliminate wall fouling .

Full Automation: Pre-input formulas enable one-click production. A touchscreen monitors temperature/vacuum in real time, with safety alarms for anomalies. Gangben ’s PLC system even supports remote connection to optimize processes .

Value of Gangben Manufacturer’s Vacuum Emulsifying Machines

Cost & Efficiency: Batch time drops to 30 minutes (doubling capacity); 1 worker replaces 5-6. Automatic metering reduces waste, while multi-functionality covers mayonnaise, cheese sauce, and more . Gangben ’s flip-discharge and easy-clean designs further save labor.

Product Innovation: Precise emulsion control uses less oil for low-fat dressings. Uniform flavor distribution supports customization, while vacuum processing extends shelf life .

Compliance & Reliability: Gangben ’s equipment meets food hygiene standards, with insulated heating/cooling systems for stable quality .

In a competitive market, sauce texture and stability drive success.Gangben Manufacturer’s vacuum emulsifiers solve traditional pain points, comply with industry norms, and unlock customized markets—critical for enterprises to boost competitiveness.