The seasonings, sauces and condiments market in the US is estimated at over $22 billion in revenue and the US consumes over $2 billion in mayonnaise every year. Mayonnaise and salad dressing processing can be a challenge, however, with the emergence of new low fat and egg-free recipes.
Conventional mayonnaise, whipped salad dressings, and some creamy salad dressings must be milled after mixing to make emulsions uniform and shelf-stable. The Admix MayoMill is an inline milling device designed to eliminate the common issues with conventional, colloid mills popular throughout the industry.
Features/Benefits - MayoMill vs. colloid mills
Wet milling substances with rotor-stator machines provides several advantages. Designed to run 24/7, our wet mills mix, disperse, emulsify, pulverize, macerate, crush, homogenize, and reduce solids particles with minimal dust formation, and withstand uneven flow patterns, jolts and pressure fluctuations.
Here are a few of the MayoMill's design features and benefits:
Cleanability
• Conventional colloid mills are not CIP-able which forces manual cleaning. This increases total cost of ownership due to:
• Additional labor costs associated with cleaning
• Potential equipment damage during CIP
• Line start-up delays after cleaning due to improper reassembly and adjustment
• Wasted time and product while resetting the mills