Mayonnaise Making Machine & Production Line Solution
MAKWELL—manufacturer of industrial mayonnaise production machines and turnkey sauce processing systems.
Our equipment covers:
- Laboratory scale testing
- Small to medium production lines
- Large industrial factories
If you are still worried about problems, such as no mayonnaise formula, no matching machines, or no new projects, we also provide complete mayonnaise production line solutions, including co-creating formulas & premix powder, production line integration, and end to end packaging.etc.
Production Capacity Options
Choose the right model based on your production scale:
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Mayonnaise Production Process & Challenges
Mayonnaise is an oil-in-water emulsion made from oil, water, egg yolk, vinegar, and stabilizers.
In industrial production, the key challenge is not the recipe itself, but achieving a stable and uniform emulsion at scale.
Key production challenges in industrial manufacturing:
During large-scale production, manufacturers typically face the following issues:
- Oil and water separation during mixing
- Air incorporation affecting product stability
- Inconsistent texture between batches
- Short shelf life due to oxidation
- Difficulty handling high-viscosity formulations
These problems directly impact product quality, brand consistency, and commercial value.
Our solution: MAYO MIXER™ vacuum emulsifying system
To solve these challenges, the MAYO MIXER™ system is designed for industrial-grade mayonnaise production.
It ensures:
- Stable emulsification under vacuum conditions
- Complete air removal during mixing
- Smooth and uniform texture consistency
- Improved shelf life and product stability
- Reliable processing of high-viscosity materials
Result of using our system:
With our production system, manufacturers can achieve:
- Consistent product quality across batches
- Higher production efficiency
- Reduced product waste
- Improved commercial scalability
This system is widely used in mayonnaise, salad dressing, sauce, and cream-based food production lines.
Excellent mayo production comes with great technology and the right formula to make a delicious and delicious mayonnaise that still has that home-cooked feel.
Typical Mayonnaise Formula Reference
(This formulation can be adjusted based on viscosity, taste, and production requirements.)
Ingredients |
Percentage （basis of 100kg） |
Ingredients |
Percentage |
| Egg yolk powder | 3% | Liquid egg yolk | 7.5% |
| Water | 13.5% | Water | 3% |
| Grapeseed oil | 70% | Grapeseed oil | 80% |
| Sugar | 3% | Sugar | 3% |
| Salt | 1.2% | Salt | 1% |
| Mustard | 0.7% | Mustard | 2% |
| Lemon juice | 3% | Lemon juice | 0 |
| Vinegar | 5% | Vinegar | 3.5% |
| Xanthan Gum | 0.4% | Xanthan Gum | 0 |
| Guar gum | 0.2% | Guar gum | 0 |
EQUIPMENT SYSTEM
- Vacuum Emulsifying System Removes air and ensures stable emulsion structure.
- Mixing & Heating System
Controls temperature and ingredient blending.
- Homogenization System
Ensures smooth and uniform texture.
- Integrated Systems
Can be integrated with filling and packaging machines. Supports bottles, jars, and sachets.
Working Principle of Mayonnaise Production Machine
This mayo making machine core is the external circulation homogenization system, which is designed to process oil, water, and other ingredients under vacuum conditions to form a stable oil-in-water emulsion.
The MAYO MIXER™ features a dual-stage homogenization pump, enabling efficient mixing, strong pumping capacity, and reliable handling of high-viscosity materials. Unlike conventional systems, the oil and water phases are pre-emulsified directly within the homogenization system before being transferred to the main mixing tank, significantly improving emulsification efficiency and process stability.
This advanced design effectively overcomes common challenges in traditional production, such as incomplete mixing and inconsistent texture.
By combining high circulation efficiency, uniform particle size control, and excellent emulsification performance, the system ensures consistent product quality across batches.
The entire process is conducted under controlled conditions, guaranteeing hygienic production, process stability, and scalability for industrial applications.
Step-by-step working process:
1. Raw material preparation
Oil phase and water phase ingredients are prepared separately according to the formula.
2. Vacuum feeding system
Materials are automatically or manually fed into the mixing tank under vacuum conditions to prevent air entrapment.
3. High-shear emulsification
The high-speed rotor-stator system dis
perses oil droplets into the water phase, forming a stable emulsion.
4. Homogenization process
Further refinement ensures uniform particle size and smooth texture.
5. Temperature control (optional heating/cooling)
The jacketed system maintains optimal processing temperature for product stability.
6. Discharge & transfer
The finished mayonnaise is transferred to storage tanks or directly to the filling line.
Item |
Model |
|||||||
| MAM-5 | MAM-50 | MAM-100 | MAM-150 | MAM-300 | MAM-500 | MAM-1000 | ||
|
Main Pot |
Design Volume (L) | 6.5 | 65 | 130 | 190 | 380 | 650 | 1300 |
| Working Volume (L) | 5 | 50 | 100 | 150 | 300 | 500 | 1000 | |
| Sweep Wall Stirrer Speed (rpm) | 0 ~ 100 | 0 ~ 72 | 0 ~ 60 | 0 ~ 60 | 0 ~ 45 | 0 ~ 36 | 0 ~ 36 | |
| Sweep Wall Stirrer Power (KW) | 0.12 | 2.2 | 3 | 3 | 4 | 5.5 | 7.5 | |
| High Speed Motor Speed (rpm) | 0 ~ 6000 | 0 ~ 4500 | 0 ~ 4500 | 0 ~ 4500 | 0 ~ 4500 | 0 ~ 4500 | 0 ~ 4500 | |
| High Speed Motor Power (KW) | 4 | 18.5 | 18.5 | 18.5 | 22 | 22 | 30 | |
| Lobe Pump Power (KW) | / | 3 | 3 | 3 | 5.5 | 5.5 | 7.5 | |
| Discharge Port (mm) | φ38 | φ51 | φ51 | φ51 | φ63 | φ63 | φ76 | |
| Vacuum Pump Power (KW) | 0.37 | 1.1 | 1.5 | 1.5 | 2.2 | 2.2 | 3 | |
| Max Vacuum (MPa) | -0.09 | -0.09 | -0.09 | -0.09 | -0.09 | -0.09 | -0.09 | |
| Cover Lift System Power (KW) | 0.015 | 1.1 | 1.5 | 1.5 | 2.2 | 2.2 | 3 | |
|
Premix t |
Design Volume (L) | 5 | 25 | 100 | 150 | 300 | 500 | 1000 |
| Working Volume (L) | 4 | 20 | 80 | 120 | 240 | 400 | 800 | |
| Stirrer Speed (rpm) | 1490 | 1490 | 1490 | 1490 | 1490 | 1490 | 1490 | |
| Stirrer Power (KW) | 0.025 | 0.75 | 1.1 | 1.5 | 2.2 | 3 | 4 | |
| Oil Transmission Pump Power (KW) | / | / | 3 | 3 | 3 | 3 | 3 | |
|
Premix |
Design Volume (L) | / | / | 100 | 150 | 300 | 500 | 1000 |
| Working Volume (L) | / | / | 80 | 120 | 240 | 400 | 800 | |
| Stirrer Speed (rpm) | / | / | 1490 | 1490 | 1490 | 1490 | 1490 | |
| Stirrer Power (KW) | / | / | 1.1 | 1.5 | 2.2 | 3 | 4 | |
|
Control System |
Touchscreen | 7inch | 7inch | 10inch | 10inch | 10inch | 10inch | 10inch |
| PLC | Siemens | Siemens | Siemens | Siemens | Siemens | Siemens | Siemens | |
| Electrical Components | Schneider | Schneider | Schneider | Schneider | Schneider | Schneider | Schneider | |
| Frequency Converter | HOLIP | HOLIP | HOLIP | HOLIP | HOLIP | HOLIP | HOLIP | |
Technology Advantages of MAYO MIXER™
-
Stable Emulsion Structure
The advanced vacuum emulsification system ensures a uniform oil-in-water emulsion, effectively preventing oil separation and maintaining consistent product quality.
-
Vacuum Processing Technology
Mixing under vacuum conditions eliminates air bubbles during production, improving product stability, texture, and shelf life.
-
External Circulation Homogenization System
The external circulation design allows continuous emulsification and refinement, ensuring consistent particle size and superior mixing efficiency, even for high-viscosity formulations.
-
High-Shear Mixing Performance
The rotor-stator homogenizer provides strong shear force, enabling rapid dispersion of oil droplets and creating a smooth and fine texture.
-
High Viscosity Processing Capability
Designed to handle thick sauces and dense emulsions, the system maintains stable performance even under heavy load conditions.
-
CIP Cleaning System
Equipped with a Cleaning-In-Place (CIP) system, ensuring fast, hygienic, and efficient cleaning that meets food-grade production standards.
Complete Mayonnaise Production Line & Turnkey Solution
Complete Mayonnaise Production Line & Turnkey Solution
A complete mayonnaise production line integrates all processing stages from raw material preparation to final packaging, ensuring stable production, consistent product quality, and high operational efficiency.
Typical production line includes:
- Oil phase preparation tank
- Water phase mixing tank
- mayo making machine
- Storage tank
- Automatic filling machine
- labeling machine
- Packaging system
The entire system can be customized according to production capacity, product formulation, and factory layout requirements.
Turnkey Project Capability
In addition to individual equipment, we provide complete turnkey solutions to help customers build fully operational mayonnaise production facilities.
Our turnkey service includes:
- Formula development
- Production process design and optimization
- Equipment selection and system integration
- Factory layout planning
- Installation and commissioning
- Electrical and control system setup
- Operator training and technical support
We ensure that every project is delivered as a complete, ready-to-run production system.
How to Improve the Mayonnaise Making Process?
Researching the difficulties inside the mayonnaise making process has given us valuable facts about where we can cut costs and save money. First, we look at the costs of running the business, such as ingredients, labor, and utilities. Then, we look at ongoing costs like maintenance, spare parts, and stops that weren’t planned.
1. Ingredients
The ingredients are the core of your production, so it’s essential to use them in the best way possible to get the quality and get the most out of what they can do.
Effective Mixing
All of your ingredients and mayonnaise machine must work well together. Like using oil and eggs to build up the texture of a full-fat mayonnaise without over-shearing while mixing. Or making thickeners and stabilizers work better and make more sauce when they are mixed into sauce products. The most cost-effective systems for processing combine shear force and mixing time in a way that gives consistent quality with little waste of ingredients.
Consistent Quality
The key is to keep quality consistent. A rejected batch loses all of its ingredients and has to pay for all of the costs of lost production time, extra cleaning, and other things that happen further down the line. You can make it less likely that a batch will be rejected by using a process that gives you full control over your production parameters and ensures that your ingredients and product are treated the same way at every step.
Avoid Bottlenecks
You can probably think of a few areas where your production slows down. One problem often comes up is that ingredients are added slowly to the process. For cold emulsions, oil is often added slowly. A two-step emulsion process will speed up the rate at which your ingredients are taken in without affecting the quality of your product. This will speed up your whole production cycle.
2. Automatic Mayonnaise Making Machines
The efficiency of mayonnaise machines relies on the ability to thoroughly clean after each batch or before a new recipe is introduced. Shorter pipelines, better production planning, and careful handling of ingredients all help to save waste and boost efficiency.
Labor
The less work you have to do during processing, the more automated your equipment is. And because there is less to learn, operator training is easier and faster. This makes it easier to build a flexible workforce, which is what modern manufacturing needs.
Utilities
Modern machinery is more efficient and quick, so you need less water and electricity. This is true for both manufacturing and sanitation. Time and money are both saved by using machinery with well-planned CIP cycles.
Equipment Maintenance
Unexpected breakdowns cause money to be lost. These can be kept to a minimum with a planned preventive maintenance program that cuts down on downtime and lets you schedule equipment service ahead of time. Using one type of equipment instead of several, you can also reduce the number of parts you need to keep on hand and the amount of work your maintenance staff has to do. When you rent space, it helps to have machines with a compact design because your costs go up with every square meter.
Improve Production Process with Mayonnaise Making Machines
What factors affect the shelf life of mayonnaise? To make tasty and long-lasting mayonnaise, following directions is crucial. Note that mixing is another consideration. A smooth, consistent, and tasty mayonnaise would be ready for use if all the ingredients were blended perfectly to create an emulsion.
Mayonnaise machines can be set up to meet your processing needs. It’s excellent for products that need to be mixed and emulsified while under a vacuum. It can be fitted with low-speed wall scraping and stirring for emulsifying and stirring high-viscosity products. It can also be equipped with a high-shear emulsifier, which can be used for dispersing, emulsifying, homogenizing, stirring, and mixing.
The main parts of a vacuum emulsifying mixer are the water phase pot, oil phase pot, emulsification mixing main pot, vacuum system, lifting system (optional), electrical control system (optionally a PLC), and operating platform, etc. The raw material receiving technology can handle all that goes into making mayonnaise, even liquid egg yolk, and liquid egg. The control system linked to the automatic weighing equipment ensures that each part can be weighed correctly and stored in good conditions.
The making of mayonnaise is rather straightforward. Prepare a tank with water and vinegar for mixing; this tank will be used to pump ingredients from other tanks. The components are blended into a uniform consistency with an emulsification mixer. The mayo is prepared to be pumped into the mayonnaise filling machine after it has been sufficiently mixed.
Mayonnaise filling machines are widely used in mayo manufacturing facilities. With ±1% filling accuracy, fill up to 100-2500 bottles per hour, depending on the filling range. The filling method can customize according to your product. A gravity flow filling machine is just what you need if the material has a low viscosity. If the material has a high viscosity, the best machine to use is one with pistons. This mayo filling machine can also be made with vacuum filling and diving filling if the material has a lot of foam.
Amazing results come from great technology and a trusted mayonnaise making machine manufacturer. We provide mayonnaise mixers and fillers for both small- and large-scale mayonnaise manufacturing, producing perfect, high-quality mixes that maintain the aroma of a comforting home recipe.