Mixing and mixing – all the salad dressing equipment you need

All the salad dressing equipment you need involves a range of pre-mixers and mixers. In the first stage of salad dressing production, you create a paste in a pre-emulsifier mixer from water, starch, vinegar, and salt at around 90°C. This mixture is cooled, and you may then pump in the remaining ingredients. Once this preliminary paste is uniform, you slowly incorporate the oil and pump the mixture into a colloid mill or emulsifier until you reach the desired consistency. The dressing is then ready for bottling and labeling.

Food regulations for your salad dressing production

Regulation surrounding the production of salad dressing centers around food safety. Ingredients must be inspected upon arrival and intermittently during storage to ensure freshness. Regular sampling must be performed for dressing in production and after dispensing into sterilized bottles. Testing at each production stage helps maintain food safety standards throughout the process and allows for rapid identification of problems when and where they occur.

Ingredients and relative quantities are also regulated, such that in the U.S. salad dressings are required to contain at least 30 percent oil and 4 percent yolk ingredients by weight. In addition, an atmosphere of carbon dioxide or nitrogen should be employed in the mixing and packaging stages. Finally, all batches must pass metal detection before being cleared for consumption.