Mayonnaise Making Machine 100L — MJD-100 Vacuum Emulsifier for Sauce & Dressing Plants

The 100L mayonnaise making machine (model MJD-100) is a compact industrial vacuum emulsifying system that turns egg yolk, oil, vinegar and seasonings into a smooth, bubble-free, shelf-stable emulsion in one closed vessel. With 130L design volume, 100L working volume and a 7.5 kW high-shear dispersion head, it is the standard entry size for commercial mayonnaise production — ideal for sauce and dressing plants, central kitchens and condiment brands scaling up from manual mixing.

100L Mayonnaise Making Machine — Key Specifications at a Glance

How the 100L Mayonnaise Making Machine Works

Mayonnaise is a delicate oil-in-water emulsion: roughly 70–80% oil dispersed in a water phase stabilized by egg yolk. Two problems ruin it in conventional mixers — oversized oil droplets that cause separation, and air whipped into the product that causes oxidation, bubbling and short shelf life. This commercial mayonnaise production equipment is engineered to solve exactly those two problems.

1. Pre-mixing: the oil phase and water phase are heated and stirred separately in their own pots, then drawn into the 100L vacuum emulsifying main pot by vacuum suction — no dust, no air entrapment.

2. High-shear homogenization: the forged claw-type rotor-stator head (5,000 L/h dispersion flux) tears oil into 2–10 μm droplets through strong hydraulic shear, friction and impact in the narrow rotor-stator gap.

3. Vacuum deaeration: operating at down to -0.1 MPa, the 1.5 kW vacuum pump continuously removes air generated during high-speed mixing, preventing oxidation and giving the mayonnaise its glossy, dense texture.

4. Wall-scraping agitation: PTFE scrapers sweep the pot wall at 0–65 rpm, constantly renewing the interface so high-viscosity product (up to 80% total solids) never scorches or sticks.

5. Discharge: finished emulsion is discharged hygienically, ready for filling. A complete 100L batch typically takes 20–40 minutes.

Applications: Built for Mayonnaise, Ready for Much More

Optimized as a 100L mayonnaise making machine, the same vacuum emulsifying platform runs a wide range of high-viscosity emulsified products — one machine, several product lines:

• Condiment & sauce plants: mayonnaise, salad dressing, thousand island, tartar sauce, garlic mayo, chili mayo

• Central kitchens & restaurant groups: sandwich spreads, house dressings, dipping sauces

• Bakery & pastry suppliers: custard dressing, pastry cream, baking sauces

• Cosmetics industry: face cream, lotion, sunscreen — same emulsification principle

• Pharmaceutical & chemical: ointments, suspensions, coatings

Watch It Run: 100L Mayonnaise Making Machine in Action

See the real production process — from raw egg yolk and oil to finished mayonnaise — recorded on an MJD production line:

Key Features of the MJD-100 Mayonnaise Making Machine

• Vacuum deaeration down to -0.1 MPa: removes the air bubbles that cause oxidation, separation and rough texture — the single biggest factor in mayonnaise shelf life.

• High-shear plus low-shear in one vessel: 7.5 kW dispersion head for micron-level emulsification, 2.2 kW frame scraper for gentle bulk turnover — no compromise between speed and product integrity.

• Hygienic closed system: fully drainable design, mirror-polished SUS304/SUS316L contact parts, CIP spray-ball connection for fast allergen changeover between batches.

• Handles up to 80% total solids: suitable for reduced-oil and starch-based mayonnaise-style recipes, not only classic full-fat formulas.

• Heating & cooling jacket: ≤100°C with automatic temperature control — cold process (5–25°C) for classic mayo, warm process for starch-thickened dressings.

• PLC control with recipe memory: repeatable one-touch batches for consistent quality, reducing reliance on operator skill.

• Compact footprint: 100L working volume fits small plants and pilot rooms while leaving headroom to scale to 200L, 500L, 1000L and 2000L in the same MJD series.

MJD Series Comparison — Where the 100L Model Fits

The MJD-100 is highlighted below among seven models of the same vacuum emulsifying platform, from 10L laboratory trials to 2000L industrial mayonnaise production.

General parameters (all models): working pressure -0.1 MPa in pot / 0.1 MPa in jacket · temperature ≤100°C · power supply 220V/380V, 50/60 Hz · contact material SUS304 or SUS316L · heating: electric or steam (optional).

Is 100L the Right Size for You?

*Based on 20–40 min per batch, 1–2 shifts per day. Actual output depends on recipe viscosity and process.

Why Food Plants Start with the 100L Mayonnaise Machine

• Stable emulsion, batch after batch: closed-loop control of shear, vacuum and temperature removes operator variability — oil droplets stay within the 2–10 μm target range.

• Longer shelf life: vacuum deaeration prevents the oxidation and oil-water separation that shorten mayonnaise shelf life.

• Low entry cost, industrial result: 9.7 kW total power and a compact footprint mean a 100L mayonnaise making machine runs on standard plant power without heavy infrastructure.

• Food-safety built in: 304/316L food-grade contact surfaces, sanitary fittings, dead-corner-free polish, CIP-ready — designed for HACCP-oriented factories.

• Scalable platform: the same MJD design scales from 100L to 2000L, so the recipe developed on your 100L unit transfers cleanly when you upgrade.

100L Mayonnaise Making Machine — FAQ

How much mayonnaise can a 100L mayonnaise making machine produce per day?

The MJD-100 has a 100-litre working volume, producing roughly 80–100 kg of finished mayonnaise per batch. With a 20–40 minute cycle, an 8-hour shift yields about 0.8–1.2 tons per day, and two shifts reach around 2 tons per day.

Is a 100L mayonnaise making machine enough for commercial production?

Yes. A 100L unit is the standard entry size for commercial mayonnaise production: it suits startups, central kitchens, restaurant groups and condiment brands producing up to roughly 1–2 tons per day. Plants exceeding 2 tons per day should consider the 500L, 1000L or 2000L models in the same MJD series.

How does vacuum emulsification improve mayonnaise quality?

Mayonnaise is an oil-in-water emulsion. Air whipped in during mixing causes oxidation, bubbling and separation. The MJD-100 mixes and homogenizes under vacuum down to -0.1 MPa, removing entrained air while the high-shear rotor-stator head breaks oil into 2–10 μm droplets — producing a glossy, dense, shelf-stable emulsion.

How long does one 100L batch take?

A typical cold-process batch takes 20–40 minutes including pre-mix transfer, vacuum emulsification and deaeration. The 7.5 kW dispersion head delivers 5,000 L/h with up to 16,000 L/h circulation flux, so oil and water phases emulsify quickly without over-shearing the egg yolk.

What products can the 100L machine make besides mayonnaise?

Salad dressing, tartar sauce, thousand island dressing, garlic and chili mayonnaise, ketchup, cheese sauce, custard cream and other high-viscosity emulsified products up to 80% total solids. The same platform is also used for cosmetic creams and pharmaceutical ointments.

What material is the 100L mayonnaise making machine made of?

All product-contact parts are SUS304 or SUS316L food-grade stainless steel with mirror-polished, dead-corner-free surfaces. The closed sanitary system connects to CIP spray balls, and the jacket operates from -0.1 MPa vacuum to 0.1 MPa pressure with heating and cooling up to 100°C.

What affects the price of a 100L mayonnaise making machine?

Configuration is the main variable: material grade (SUS304 vs SUS316L), whether oil and water pre-mix pots are included, heating method (electric or steam), automation level (button panel vs PLC touch screen) and whether CIP is fitted. Send us your requirements and we will return a detailed quotation and spec sheet within 24 hours.