Proxx D：创新均质技术，实现最高产品质量

更快的速度、更高的效率、更大的产能 - ProxxD® 将均质和分散食品的生产提升到了一个新的水平。ProxxD® 以久经考验、大获成功的 FrymaKoruma MaxxD 为基础，改进了均质机，并将生产能力提高到 6,000 公斤，大大提高了您的生产优势。

What Is an Industrial Homogenizer?

An industrial homogenizer is process equipment that reduces the droplets or particles of one phase and distributes them evenly through a second phase, so that the resulting product no longer separates. In a mayonnaise or sauce application this means dispersing oil into a water phase until the droplet size distribution is narrow enough to keep the emulsion stable throughout its shelf life. The decisive parameter is not throughput but control: an industrial homogenizer must reach the same droplet size in every batch, at every scale, regardless of oil content or ambient temperature. Homogenizers differ mainly in how they introduce the required energy – through mechanical shear in a rotor-stator gap, through pressure drop across a valve, or through ultrasound – and each principle suits a different viscosity and throughput range.

How a ProxxD Batch Runs: The Process Steps

The ProxxD processes each batch in a defined, fully programmable sequence. Every step is logged, so a batch can be reproduced or traced later:

Recipe selection and preparation: The operator selects a stored recipe on the ProUI touch panel. All process parameters – temperatures, dosing rates, homogenizer speed and holding times – are loaded with it, which removes manual parameter entry as a source of batch variation.
Water phase preparation: Water, vinegar, salt, sugar, stabilisers and egg or plant-based protein are dosed into the vessel and pre-mixed. Temperature is controlled through the closed cooling circuit from this point onward.
Oil dosing: Oil is metered into the running process at up to 3.0 kg/s. Dosing speed is the single biggest lever on batch time in mayonnaise production, because the oil phase has to be introduced gradually enough for the emulsion to form but fast enough not to stall the cycle.
Homogenization and droplet size control: The homogenizer disperses the oil phase into fine droplets and holds the droplet size distribution within the programmed window. This is the step that determines viscosity, mouthfeel and separation stability of the finished product.
Vacuum deaeration: Entrained air is removed under vacuum. Air pockets shorten shelf life through oxidation, cause density variation at the filler and dull the visual appearance of the product.
Temperature control and discharge: The batch is brought to discharge temperature through the closed cooling circuit and transferred to buffer or filling. Closed circuits keep water consumption to a minimum compared with once-through cooling.
Process logging and cleaning: Every batch is logged through ProUI for quality documentation and traceability. The system is then cleaned before the next recipe, which is where the ability to store and recall recipes pays off in multi-product plants.

Key Challenges in Industrial Sauce and Emulsion Production

Producers of mayonnaise, dressings and cold sauces face a recurring set of technical and commercial constraints:

Holding droplet size distribution constant across batches, shifts and raw material lots
Preventing emulsion breakdown during storage, transport and temperature cycling
Producing low-fat and reduced-fat recipes, which are far less forgiving than full-fat formulations because there is less oil to stabilise
Cutting batch time without losing emulsion quality – oil dosing speed is usually the bottleneck
Reducing specific energy consumption per ton at a time when energy is a visible cost block
Switching between recipes and pack formats without long cleaning and setup downtime
Documenting every batch for quality management and customer audits
Scaling a recipe from development to full production without reformulating it

The ProxxD addresses these constraints through programmable process control rather than operator experience: recipes are stored, parameters are locked to the recipe, and every batch is logged. That is what makes a result repeatable across shifts.

The ProxxD Series: Technical Data

The ProxxD is available in a basic configuration that can be extended in modules. The following figures apply to the basic concept:

Parameter	Wert
Production capacity, full-fat mayonnaise	up to 6,000 kg/h*
Production capacity, low-fat mayonnaise (30 % oil)	up to 4,000 kg/h*
Oil dosing rate	up to 3.0 kg/s
Specific energy input	5 kWh/ton on average
Batch volume	500 l
Dimensions (basic concept)	L 230 × H 280 × W 210 cm
Weight	approx. 2,000 kg
Control system	ProUI process user interface with recipe management and process logging
Base technology	FrymaKoruma MaxxD platform with redesigned homogenizer

* Based on FrymaKoruma standard recipes for full-fat mayonnaise.

高产能 Emusifier Proxx D 的优势

最大生产力

ProxxD® 配备了最新的均质机，在生产相同产量的产品时，可提高您的生产能力或减少所需的生产班次。
最高的产品质量

ProxxD 及其新型均质机是在成熟的 MaxxD 技术基础上发展而来的，可使生产商获得最高的产品质量。
最高能效

最新型的电动马达、更高的产量和更短的批次时间，使得整个系统的能效更高。由于采用了封闭式冷却回路，耗水量也降到了最低。
超快油料计量

ProxxD 具有市场上最快的定量给油速度，因此能快速高效地形成乳化液，大大缩短了批量生产时间。
最大程度地方便用户

ProxxD 配有 ProUI 过程用户界面，是市场上最先进的过程设备自动化系统。直观的触摸屏上有 "配方 "或 "过程记录 "等多种有用的功能，为用户提供了良好的使用体验。
投资回报更快

ProxxD® 是一种用途广泛的系统，可轻松满足您的确切加工需求。ProxxD® 经久耐用，性能出众，是您确保未来市场地位的宝贵投资。

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常见问题解答——蘸酱与抹酱的加工

以下是常见问题的解答。

蘸酱和抹酱在工业生产中是如何制成的？
蘸酱和抹酱的热加工与冷加工有什么区别？
不同的配方可以在同一条生产线上运行吗？
工业蘸酱和涂抹酱的生产中使用哪些机器？
预计能达到什么样的生产能力？
What is the difference between the ProxxD and the FrymaKoruma MaxxD?

The ProxxD is built on the MaxxD platform but uses a redesigned homogenizer and reaches a higher production capacity. It also adds the ProUI process interface with recipe management and process logging, and the latest class of electric motors, which lowers specific energy consumption. The droplet size control principle that made the MaxxD reliable is retained unchanged.