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.
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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.