200L Jacketed Ketchup Mixer with Homogenizer for Mayonnaise and Hummus

Process-focused mixing for thick food products

This 200-liter jacketed mixer combines batch agitation with homogenization for products such as ketchup, tomato paste blends, mayonnaise, and hummus. It is intended for processes where bulk circulation and texture development both matter. The right configuration depends on the recipe: a tomato-based sauce may need effective wall sweeping during heating, while mayonnaise requires controlled emulsification and careful handling of oil addition.

Capacity needs confirmation before layout or quotation. The stated 200 liters should be checked against the required working volume, foam allowance, ingredient loading sequence, and available headspace. A batch that fills the vessel too high can reduce mixing performance and leave limited room for safe operation.

Construction and configuration

We select product-contact materials and finishes around the formulation, cleaning method, and applicable food-processing requirements. Stainless steel grade, internal surface finish, weld treatment, and gasket material should be specified for the ingredients and cleaning chemicals involved. Product-contact welds need to be smooth and accessible for inspection; seals must suit the process temperature and any oils, acids, or cleaning agents in use.

The jacket supports heating or cooling, with the medium and control arrangement defined by the required temperature range, heat-transfer rate, and plant utilities. Jacket design should match the available steam, hot water, or other specified medium. Temperature sensors and controls can be configured to monitor the process, but placement and response should be reviewed against product viscosity and batch circulation.

Agitator geometry, motor and gearbox sizing, and homogenizer selection are application-dependent. High-viscosity paste places a different load on the drive than a fluid sauce. The homogenizer’s position and operating approach should be reviewed for the target texture, batch volume, and ingredient addition method. Access for cleaning and maintenance also matters: confirm how seals, mixing elements, and the homogenizer head can be inspected or removed.

Typical applications and specification basis

Food manufacturers may use this equipment for sauce preparation, tomato paste blending, mayonnaise emulsification, and hummus processing. Similar batches can behave differently when solids content, oil ratio, temperature, or particle size changes.

Questions to resolve before ordering

Can one setup handle ketchup, mayonnaise, and hummus? Possibly, but viscosity, shear needs, and cleaning procedures may require different agitator or homogenizer settings, or a tailored configuration.

What should be included in a quotation request? Send batch size and target working volume, recipe ranges, ingredient addition sequence, desired texture, process temperatures, cleaning method, available utilities, and site constraints. These details let our engineers recommend a practical vessel, drive, jacket, and homogenizer arrangement rather than sizing from the product name alone.