Vacuum Emulsifying Mixer for Tomato Paste and Chili Sauce Production
This vacuum emulsifying mixer can be configured for tomato paste and chili sauce batches with attention to viscosity, ingredient dispersion, air entrainment, and discharge. Agitator type, rotor-stator selection, contact materials, heating or cooling, and seal design depend on the recipe and production conditions. Share batch size, solids, temperature, cleaning method, and utilities to support an appropriate equipment proposal.
- Capacity: 50 liters to 30,000 liters
- Mixer power: 1.5 kW to 55 kW
- Material: 304 or 316L
- Voltage: 110V to 600V
- Heating method: Electric or steam heating
- Layer:single/double jacket/three jacket
- Mixer types: Impeller-type, Anchor-type, Turbine-type, High-shear-type, Magnetic mixer, Anchor-type mixer with scrapers,dispersing
- Optional: platform, wheels, ladder,variable frequency drive,explosion-proof device
- Certificates: ASME, CE, GMP, UL, ATEX, ISO 9001
- Our equipment supports customisation, global delivery, and a 1-year warranty.
- If you have drawings, we can process them for you.
Note: Please contact our sales team before placing an order. Website prices are for reference only; specific pricing requires understanding your requirements to provide a quote.
Email:info@ace-chn.com
Tel: +86 186 2683 5909
WeChat: ace-chn
WhatsApp: +86 186 2683 5909
Price range: $9,833.25 through $10,943.42
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Recommend RPM: 0-960RPM
Viscosity: Low/medium viscosity
Application: Mainly Liquid mixing
Recommend RPM: 0-200RPM
Viscosity: Low/medium viscosity
Application: Mainly Liquid mixing
Recommend RPM: 30RPM
Viscosity: Medium/High viscosity
Application: Melting, High viscosity product mixing, For single wall tank
Recommend RPM: 30RPM
Viscosity: Medium/High viscosity
Application: Melting, High viscosity product mixing, For jacket tank
Recommend RPM: 1480/2850 RPM
Viscosity: Low/medium viscosity
Application: Liquid powder mixing and dispersion
Recommend RPM: 2800 - 3200 RPM
Viscosity: Low/medium/High viscosity
Application: Liquid powder mixing and homogenizing
Recommend RPM: 0-355RPM
Viscosity: Low/medium viscosity
Application: Install at bottom, No mechanical seal working condition
Recommend RPM: As above
Viscosity: Low/medium viscosity
Application: Liquid powder mixing and dispersion For tank volume >300L
Vacuum mixing for tomato paste and chili sauce
Tomato paste and chili sauce can be difficult to process consistently. High solids, fibrous ingredients, seeds, and oil additions affect how quickly a batch circulates and how evenly it blends. We configure vacuum emulsifying mixers around the recipe and target texture, rather than assuming one rotor or agitator will suit every sauce. Vacuum can help limit air entrainment during mixing, but it does not replace the shear and circulation needed to disperse ingredients.
For a thick paste, the anchor or scraper agitator may be as important as the emulsifying head. It moves material along the vessel wall and helps reduce stagnant zones; the high-shear rotor-stator then handles dispersion where the formulation calls for it. We select motor and gearbox capacity based on working volume, viscosity, batch temperature, and startup conditions. A sauce that thickens as it cools can require a different drive margin than a thin hot blend.
Construction and process options
Product-contact parts are commonly specified in 304 or 316 stainless steel. The choice depends on salt, acidity, cleaning chemicals, and required corrosion resistance. Product-contact welds should be continuous and finished to suit the sanitation and cleanability requirements. Surface finish, vessel geometry, seal materials, and access for inspection need to be agreed with the process team; a polished surface alone does not guarantee cleanability.
An optional jacket can provide heating or cooling, with the heat-transfer method and control arrangement selected for the batch and available utilities. Temperature probes, vacuum connections, discharge design, and cleaning approach should be reviewed together. Seal design also depends on product abrasiveness, operating temperature, and whether the mixer runs under vacuum.
Typical specification basis
| Item | Configuration basis |
|---|---|
| Batch capacity | Set from working volume, headspace, and production schedule |
| Mixing system | Anchor, scraper, rotor-stator, or a combined arrangement |
| Contact material | 304 or 316 stainless steel, subject to recipe review |
| Heating and cooling | Optional jacket; utility and control details are project-specific |
| Vacuum and discharge | Selected for process needs, vessel design, and product flow |
Applications and purchasing questions
Typical applications include tomato paste blending, chili sauce dispersion, and combining oil, spices, and other recipe ingredients. Before requesting a quotation, provide batch size, ingredient list, viscosity or solids information, target temperature, required batch time, cleaning method, and available power and utilities. A representative sample or process description helps us assess circulation and discharge risks.
FAQ
Can one mixer handle both paste and thinner sauce? Possibly, but the agitator, drive, and working range must cover both recipes without poor circulation at either end.
Is vacuum required? Not for every formulation. It is specified when limiting entrained air or supporting a defined process step justifies the added vessel and sealing requirements.
For model selection, share the highest-viscosity recipe and smallest intended batch as well as the normal production batch. Those details give our engineers a practical basis for recommending the vessel and mixing arrangement.
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