Vacuum process system for food product mixing and emulsifying
Optimize your production of sauces, dressings, and condiments with this vacuum process system designed for efficient mixing and homogenizing, ensuring consistent quality and enhanced batch productivity.
Mixes, Disperses, Homogenizes, and Emulsifies Sauces
The RBS Vacuum Process System from RONO provides a versatile solution for food manufacturers aiming to optimize the production of sauces, dips, dressings, and condiments. This batch system is distinguished by its capability to perform efficient mixing, dispersing, homogenizing, and emulsifying under vacuum conditions, significantly reducing production times with the ability to process 3 to 4 large batches per hour. Tailored for adaptability, the RBS System can be configured with various options to meet evolving market demands, ensuring precise product tailoring.
Equipped with a modern PLC for ease of operation, the system supports automatic, recipe-controlled, and manual operations, offering production reliability with high-quality consistency. It integrates seamlessly into existing production lines as a standalone or integrated component, delivering up to 2,400 liters of production capacity per batch. The system’s variable motor speed and power optimize energy efficiency, complemented by robust construction from corrosion-resistant materials to handle a variety of food products safely. With the inclusion of customization and engineering support, RONO ensures that each unit aligns with your specific production criteria.
Benefits
- Achieves rapid production cycles, increasing output with up to four batches per hour.
- Enhances product consistency and quality through vacuum processing and efficient homogenization.
- Reduces operational costs with energy-efficient motor and automated PLC controls.
- Adapts to changing market needs with customizable configuration options.
- Facilitates seamless integration and flexibility in diverse processing environments.
- Applications
- Ketchup,Sauces,Dips,Mayonnaise,Dressings,Food products
- End products
- Thousand island dressing,Hollandaise sauce,Caesar dressing,Chipotle mayo,Guacamole,Aioli,Blue cheese dressing,Tartar sauce,Marinara sauce,Salsa,Ranch dressing
- Steps before
- Ingredient Preparation,Weighing,Pre-mixing
- Steps after
- Filling,Packaging,Labeling
- Input ingredients
- ingredients,food products,mayonnaise ingredients,ketchup ingredients,sauce components,dips ingredients,dressing ingredients
- Output ingredients
- mayonnaise,ketchup,sauces,dips,dressings
- Market info
- Container capacity
- 15–2400 L
- Batch size
- 3–2000 L
- Charge per hour
- 2–4
- Homogenizer Power
- 7.5–55 kW
- Homogenizer Speed
- 500–3000 1/min
- Scraper agitator power
- 0.25–7.5 kW
- Vacuum pump power
- 0.25–5.5 kW
- Weight
- 220–2600 kg
- Size (L × W × H)
- 100×100×150 to 395×222×445 cm
- Automation
- PLC-controlled
- Working mechanism
- Mixing,dispersing,homogenizing,emulsifying
- Batch vs. continuous operation
- Batch
- Integrated steps
- Mixing,dispersing,homogenizing,emulsifying
- Automation level
- PLC-controlled,manual
- Production capacity
- 3-4 batches/hour
- Process flexibility
- Adaptable to new market trends
- Vacuum capability
- Yes
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Machine footprint
- Varies by model (e.g.,100×100×150 cm for RBS 15)
- Container capacity
- 15 to 2400 liters (depending on model)
- Batch size
- 3–2000 liters (depending on model)
- Control panel type
- Modern PLC system
- Size (L × W × H)
- Varies by model (e.g.,395×222×445 cm for RBS 2400)
- Control panel type
- Modern PLC system
- Operating mode
- Automatic and manual
- Recipe control
- Recipe-controlled production
- Batch size customization
- 3-2000 ℓ
- Integration possibilities
- Adaptation to new market trends
- Vacuum operation
- Yes