Industrial mixers

Vacuum homogenizer emulsifier

Precision process system for creams, emulsions, gels and suspensions: AISI 316L vessel with a scraper anchor agitator, a rotor/stator shear head, a thermal jacket, vacuum operation, CIP/SIP and recipe control. Built routinely between approx. 50 and 1,000 L.

Usual configurable range: approx. 50 – 1,000 L
Usual installed power: approx. 3 – 45 kW

Also known as: vacuum emulsifier · cosmetic cream mixer · vacuum homogenising mixer · cosmetic emulsifying line

approx. 50 – 1,000 LAISI 316L, CIP/SIP

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Individually sized on your material and your process. Technical proposal and price normally within 48 hours. Delivery across the EU and the Republic of Moldova.

How it works

This is not the largest machine in the Altebo range, and it does not need to be: it is the most precise. A cosmetic cream or a pharmaceutical emulsion is judged on stability, on texture and on the absence of air bubbles — three things that do not come from volume, but from the right combination of vacuum, shear and temperature profile.

Vacuum has two roles. It removes the air entrained during mixing, which would otherwise stay in the finished product as visible bubbles and as oxidation surface. And it allows components to be dissolved and hydrated without foaming. The rotor/stator shear head breaks the dispersed phase down to the droplet size that keeps the emulsion stable, while the scraper anchor agitator provides bulk circulation and lifts the layer stuck to the hot wall.

The jacket heats for melting the fat phase and cools in a controlled way for crystallisation — many emulsions break if cooling is too fast. AISI 316L construction with polished surfaces, CIP and SIP covers the hygiene requirements, and recipe control records temperature, speeds, vacuum and times for every batch, so the next lot comes out identical.

Vacuum throughout the batch

No entrained air: bubbles would otherwise stay in the finished product, visible and acting as oxidation surface.

Scraper anchor plus rotor/stator

Bulk circulation and local shear work at the same time — either one alone is not enough for a stable emulsion.

Controlled temperature profile

Heating to melt the fat phase, controlled cooling for crystallisation — cooling too fast breaks the emulsion.

Recorded recipes

Temperature, speeds, vacuum and times are saved per batch, so the next lot comes out identical.

When to choose it

The concrete situations in which this machine is the right answer — and the one in which we would point you to something else in our range.

You make creams, emulsions or gels in which air bubbles are a visible defect — vacuum is the only method that removes them from the product, not just from the surface.

The emulsion has to hold until its expiry date: stability comes from droplet size, obtained through controlled shear.

The product sticks to the hot wall and has to be lifted off continuously, otherwise it burns locally and changes the colour and smell of the lot.

You need the next lot to come out identical: recorded recipes take the human factor out of reproducibility.

When this is NOT the right machine

If you need large volumes, in the order of thousands of litres, this system is sized for precision, not for tonnage.

See Sterile process reactor

Vacuum homogenizer emulsifier — installed at the customer's plant — The system installed in the hall, with the inline homogeniser mounted beside the vessel.

Specifications

The ranges we build routinely. Final dimensions and installed power follow from the density and viscosity of the product, the batch size and the process conditions.

Technical specifications — Vacuum homogenizer emulsifier
Configurable volume	approx. 50 – 1,000 L
Product contact material	AISI 316L stainless
Operating regime	Under vacuum
Agitation	Anchor agitator with wall scraper + rotor/stator shear head
Jacket	Heating and cooling
Cleaning	CIP; optional SIP with steam
Control	Recipe automation with recording per batch
Internal finish	Sanitary polished, typically Ra ≤ 0.8 μm
Installed power	Typically approx. 3 – 45 kW combined across agitator and shear head, depending on capacity

The figures above are the ranges we build routinely, not construction limits. We design and manufacture any capacity, power rating and envelope to order — including below or above the ranges in the table.

Build variants

What actually changes between them — not just what they are called.

With a bottom-mounted homogeniser

The shear head mounted directly in the vessel. The compact build, with the shortest product path.

With an external loop homogeniser

The shear head on a recirculation loop. The batch passes through it several times, the result is more uniform, and shear can be stopped without stopping mixing.

With separate phase vessels

Vessels for the water phase and the fat phase, with vacuum transfer into the main vessel. Chosen when the recipe requires the phases to be prepared separately before emulsification.

With hydraulic lid lift

The lid lifts for complete cleaning and inspection, without disconnecting any pipework.

Where it is used

The industries we build this machine for — each with its own execution requirements.

Mixing technology

Frequently asked questions

Question not answered here? Write to us — an engineer replies, not a bot.

Why does a cream need vacuum?

Because mixing entrains air, and that air stays in the finished product as bubbles. They are visible in the pack, they change the density at filling and they create contact surface for oxidation, which shortens shelf life. Under vacuum the air is removed during the process, not after it.

Anchor or rotor/stator — why both?

They do different things. The scraper anchor provides bulk circulation and lifts product off the hot wall, but produces no shear. The rotor/stator produces intense shear in a very small volume, but cannot move the whole batch on its own. Together: the anchor continuously feeds material into the shear head, which processes it.

What capacity do I need?

It is chosen on the batch volume, not on annual output. A vessel much larger than the usual batch works badly: the agitator does not reach the free surface, and the jacket heats a volume of air instead of product. Tell us your typical batch size and its frequency, and we will size on them.

Can it be washed without dismantling?

Yes, with CIP: nozzles mounted in the vessel and in the lid, covering the wall, the agitator and the scraper. For processes that require sterile conditions at start-up, SIP with steam is added. Both are designed in from the start.