Proxx D : Homogénéisation innovante pour une qualité de produit optimale

Plus de vitesse, plus d'efficacité, plus de capacité - le ProxxD fait passer la production d'aliments homogénéisés et dispersés au niveau supérieur. Basé sur le FrymaKoruma MaxxD qui a fait ses preuves, mais avec un homogénéisateur amélioré et une capacité de production accrue allant jusqu'à 7.200 kg, le ProxxD augmente considérablement vos avantages en matière de production.

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.

Les avantages de notre émulsionneur à haute capacité Proxx D

UNE PRODUCTIVITÉ MAXIMALE

Grâce à son nouvel homogénéisateur, le ProxxD® augmente votre capacité de production ou réduit le nombre d'équipes de production nécessaires pour produire les mêmes capacités.
LA PLUS HAUTE QUALITÉ DES PRODUITS

Le ProxxD et son nouvel homogénéisateur qui a évolué à partir de la technologie MaxxD éprouvée permet aux fabricants d'atteindre la plus haute qualité de produit.
LA PLUS GRANDE EFFICACITÉ ÉNERGÉTIQUE

La nouvelle classe de moteurs électriques, l'augmentation des volumes de production et la réduction des temps de traitement permettent d'améliorer l'efficacité énergétique de l'ensemble du système. Grâce aux circuits de refroidissement fermés, la consommation d'eau est également réduite au minimum.
DOSAGE RAPIDE DE L'HUILE

Grâce au dosage d'huile le plus rapide du marché et donc à la création rapide et efficace d'émulsions, le ProxxD se distingue par des temps de traitement très courts.
UNE CONVIVIALITÉ MAXIMALE

Grâce à l'interface utilisateur ProUI, le ProxxD dispose de l'automatisation la plus moderne du marché pour les installations de traitement. Une large gamme de fonctions utiles telles que la "recette" ou l'"enregistrement du processus" sur l'écran tactile intuitif contribue à une expérience positive pour l'utilisateur.
UN RETOUR SUR INVESTISSEMENT PLUS RAPIDE

Le ProxxD® est un système très polyvalent qui s'adapte facilement à vos besoins de traitement. Conçu pour durer et développé pour être plus performant, le ProxxD® est un investissement précieux qui vous assure une position future sur le marché pour les années à venir.

Téléchargez notre brochure pour en savoir plus.

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FAQ – Transformation des sauces et des pâtes à tartiner

Vous trouverez ci-dessous les réponses aux questions les plus fréquentes.

Comment les sauces et les pâtes à tartiner sont-elles fabriquées à l'échelle industrielle ?
Quelle est la différence entre la fabrication à chaud et à froid des sauces et des pâtes à tartiner ?
Est-il possible d'exécuter différentes recettes sur la même ligne ?
Quelles machines sont utilisées dans la production industrielle de sauces et de pâtes à tartiner ?
Quelle capacité de production puis-je espérer ?
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.