High-Shear Mixer Manufacturers
Connect with verified high-shear mixer manufacturers on Towobo. Source rotor-stator high-shear mixers, inline emulsifiers, and batch high-shear mixing systems for mayonnaise, salad dressings, sauces, cream fillings, and food emulsion production.
Pronto para comprar por atacado?
Milhares de compradores já se abastecem de fornecedores verificados na Towobo.
Browse High-Shear Mixer Suppliers →High-shear mixing in food production
High-shear mixers use a rotor-stator design: a high-speed rotating rotor (typically 1,000–3,000 RPM) forces liquid through the narrow gap between the rotor and a stationary stator, generating intense shear forces that disperse, emulsify, and homogenise the product. This action breaks oil droplets into the micron and sub-micron range (producing stable emulsions), disperses solid particles into a liquid phase, and reduces agglomerates. High-shear mixing is the standard process step for mayonnaise (oil-in-water emulsion), salad dressings, cream sauces, infant formula (combining oil, protein, and carbohydrate phases), beverage emulsions, and many other products where smooth texture and long-term emulsion stability are required. High-shear mixers are available as batch units (a rotor-stator head mounted in a mixing vessel), inline units (product is pumped through the rotor-stator head continuously), and recirculation systems (product is drawn from a tank, passed through an inline high-shear head, and returned to the tank until the target dispersion is achieved).
Buyer guidance for high-shear mixers
Before requesting a quotation, specify: (1) product type (oil-in-water emulsion, water-in-oil emulsion, sauce, paste, powder dispersion, or other); (2) batch volume in litres or continuous flow rate in litres per hour; (3) viscosity of the product at processing temperature; (4) target particle size or droplet size if known; (5) batch or continuous/inline processing; (6) processing temperature (some products require heating during emulsification — a jacketed mixing vessel with a high-shear head is standard for hot emulsification); (7) mixing time or number of recirculation passes; (8) cleaning requirements (CIP-able rotor-stator heads are standard for commercial food equipment); (9) required construction material (SS 304 or SS 316L); (10) any ATEX requirements if flammable solvents or flavour ingredients are used. Always conduct a bench-top or pilot-scale trial with your specific recipe formulation before purchasing full-scale equipment.