Food mill Mayomill®

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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