Implementation

Mayonnaise is a basic cold emulsified sauce, with many variations depending on the ingredients added to personalize it (tomato paste, mustard, garlic and herbs, etc.). The batch process is designed for maximum outputs of 1 tonne/hour. Below and above this limit, continuous production is used.

• Steps 1a – Pre-mix water, sugar, egg yolk / 1b – Measure out all ingredients

  In both processes, five separate feeds can be designed, which can be reduced to three by premixing water and vinegar on the one hand, and oil and spices on the other. The different phases are automatically dosed by multi-head pumps. In contrast to configuration 1b, in which the different phases are fed simultaneously...