Wuxi Jiangke Automation Technology Co., Ltd. specializes in the production and sales of food sauce equipment. Jiangke has independently developed emulsifiers, vacuum homogenizing emulsifiers, emulsifying pumps, homogenizing pumps, high-shear dispersion emulsifiers, powder-liquid mixers, and more.

Emulsification is the core of salad dressing production and JPS. We adopt a production method based on the principle of pipeline-type online three-phase micro-emulsification, where the oil and water phases are divided into small units and meet in the emulsification functional area to complete the emulsification complexation between the oil-water phases and emulsifiers. This emulsification method solves problems commonly associated with traditional kettle emulsification, such as overly wide oil droplet size distribution, coarse texture, poor product stability, and susceptibility to oil separation. The emulsified salad dressing has an attractive appearance, smooth texture, uniform particle size under microscopic examination, and has passed various rigorous destructive tests. Therefore, JPS is an excellent equipment for processing Western-style sauces such as salad dressing, mayonnaise, and custard sauce.

We offer a variety of models to choose from, with capacities ranging from 5L to 1T, covering laboratory, medium-scale, and large-scale production processes. We can also make corresponding configuration adjustments based on different production processes to achieve true customization.